Tuesday, 29 June 2010
After a month offline in Europe, it's time to start cooking again. It's been a while and I although I'll be blogging about the food we discovered for quite some time, I also plan to keep blogging recipes too.
It's winter back in Australia, but I'm still dreaming about the rays of sun I managed to catch in northern Spain.
This recipe captures the fresh flavours of summer well and is a great little dip to serve at a party or BBQ.
It tastes herby and fresh, and the saltiness from the anchovies leaves you wanting more.
Green Goddess Dip
Recipe from Williams-Sonoma. Makes 1½ cups.
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped fresh mint
2 or 3 anchovy fillets
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
¼ cup mayonnaise
¾ cup sour cream
Chips and crudités, for serving
1. In a blender or food processor, combine the chives, parsley, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
2. Blend or process until smooth, about 1 minute or about 15 pulses.
3. Transfer the mixture to a bowl and stir in the sour cream.
4. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
5. Serve with potato chips and crudités for dipping.
This is my contribution to Weekend Herb Blogging this week, hosted by Anh from Food Lover's Journey.