Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.

David Burtka
Recipe by Food & Wine October 2012

Gallery

John Kernick

Recipe Summary

total:
20 mins
Yield:
makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the crème fraîche and mayonnaise with the parsley, chives, tarragon, lemon juice, lime juice and anchovies and puree until smooth. Season the dip with salt and pepper; serve with the vegetables.

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