Dip:
1(2-oounce) can anchovies fillets, drained
1 small shallot, chopped or a small, 2-inch piece red onion or onions
1/2 cup flat-leaf parsley, 3 handfuls
12 blades fresh chives, chopped, about 3 tablespoons
2 tablespoons chopped tarragon leaves, 3 sprigs
3 tablespoons white wine or tarragon vinegar - eyeball it
1/2 lemon, juiced
1/3 cup extra-virgin olive oil, eyeball it
1 cup sour cream
Black pepper

3/4 pound 'baby' carrots
1 celery heart, cut into 4-inch sticks
1 red bell pepper, seeded and sliced into 1/2-inch strips 1 package bread sticks, any flavor or variety

In a food processor, combine first 6 ingredients.
Turn processor on and stream in evoo.
Transfer dip to a bowl and stir in sour cream and black pepper.
Serve with veggies and breadsticks for dipping.