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Green Goddess Dip

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 2 hrs, 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).

Ingredients

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons white wine vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup chopped fresh chives
  • Salt and freshly ground pepper to taste

How to Make It

  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.

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