The Store’s Green Dip
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  • 1 (2-ounce) can flat anchovy fillets packed in oil
  • 1½ cup chopped fresh parsley
  • 12 tablespoons red wine vinegar
  • 12 tablespoons chopped fresh chives or shallots
  • 11 tablespoon drained capers, rinsed
  • 11 ½ cups mayonnaise
  • 1 Freshly ground black pepper, to taste
  • 1 Chilled sliced vegetables, for servingPut the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed. Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour. Serve as a dip with chilled sliced vegetables.



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