Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Makes about 1 2/3 cups

Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).

How to Make It

Step 1

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.

Step 2

Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.

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