4 anchovy fillets, chopped
2 tbsp. chopped chives
1/4 tsp. salt
1/8 tsp. pepper
1 c. mayonnaise
2 tbsp. minced onion
1/4 c. chopped parsley
1/2 tsp. dry mustard
1/4 c. tarragon vinegar

Combine all ingredients in small bowl; mix well. Cover and chill several hours or overnight to blend flavors. Serve as dip for bite-size pieces of crab or picks.