Herb Dip
herb dip with vegetables 
 
note: 
makes about 1-1/2 cups dip (twelve 2-tablespoon servings) 
prep: 20 minutes 
chill: 2 hours 
 
1 cup  mayonnaise or salad dressing
1/4 cup  snipped fresh parsley
1/4 cup  snipped fresh chives
1 Tbsp  tarragon vinegar or white wine vinegar
1 tsp  anchovy paste or mashed drained anchovy fillets
1 clove  garlic, quartered
1/8 tsp  ground pepper
1/2 cup  dairy sour cream
 
jicama slices 
yellow and red sweet pepper strips 
broccoli flowerets 
small carrots with tops, halved lengthwise 
 
place half of the mayonnaise or salad dressing, the parsley, chives, 
tarragon or white wine vinegar, anchovy paste or mashed anchovy fillets, 
garlic, and ground pepper in food processor bowl or blender container. 
cover and process or blend until smooth. transfer to a small bowl. stir 
in sour cream and remaining mayonnaise or salad dressing. cover and chill 
for 2 to 24 hours. 
to serve, transfer the dip to a serving bowl. cut jicama slices into 
desired shapes. arrange jicama, sweet pepper strips, broccoli flowerets, 
and carrots around bowl. makes about 1-1/2 cups dip (twelve 2-tablespoon 
servings). 
 
 
hope that helps you on your way 
 
happy cooking 
 
bernhard 
chef.at.home 
 
 
-- 
(ID: 5258) Mirror: rec.food.recipes: Thu, Nov 4, 2004


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