Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. The perfect dippers to go with it are garden-fresh vegetables such as asparagus, carrots, radishes, and cucumber.
- 2 oil-packed anchovy fillets, rinsed and blotted dry
- 1 large clove garlic, smashed
- 2 green/spring onions, including 3 in (7.5cm) of the green tops, cut into ½-in (12-mm) lengths
- ¼ cup (13 g) lightly packed fresh flat-leaf parsley leaves
- ¼ cup (15 g) lightly packed cilantro/fresh coriander leaves
- ¼ cup (12 g) chopped fresh dill
- 2 tbsp coarsely chopped fresh tarragon leaves
- 6 large fresh basil leaves, torn into small pieces
- 2 tbsp white wine vinegar
- 1 tsp kosher or sea salt
- 1 tsp sugar
- 1/8 tsp freshly ground pepper
- ¾ cup (180 ml) reduced-fat sour cream
- ½ cup (120 ml) reduced-fat mayonaise
- Crudités, baked pita chips, baked wonton crisps, baked bagel chips, steamed baby artichokes
In the workbowl of a food processor fitted with the metal blade, process the anchovies, garlic, green/spring onions, parsley, cilantro/fresh coriander, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the sour cream and mayonnaise. Process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Nutritional information is provided by the author.
Serving Size: 2 tbsp
Fat: 5.1 g
Poly: 0.1 g
Protein: 1 g
Iron: 0.3 mg
Sodium: 195 mg