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

Recipe by Southern Living June 2011

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Makes about 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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