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Place 1/2 cup mayonnaise (or salad dressing), parsley, chives, vinegar, anchovy, garlic and pepper in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl. Stir in sour cream and the remaining 1/2 cup mayonnaise (or salad dressing). Cover and chill for 2 to 24 hours.
To serve, transfer the dip to a serving bowl. Cut jicama slices into desired shapes. Arrange jicama, bell pepper strips, broccoli florets and carrots around the bowl of dip.