1 small shallot, chopped or a small, 2-inch piece red onion or onions
1/2 cup flat-leaf parsley, 3 handfuls
3 tablespoons chives, about 12 blades
2 tablespoons tarragon leaves, about 3 sprigs
Juice of 1/2 lemon
1/4 cup EVOO Extra-Virgin Olive Oil
1/2 cup sour cream
In a food processor, combine first 6 ingredients and process while adding EVOO in a slow and steady stream. Once the mixture is paste-like, add the avocado and sour cream and process once again until smooth. Transfer dip to a bowl and serve with veggies and breadsticks alongside for dipping.