Anchovy Lemon Dip with Green Beans |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans. Ingredients:
1 cup plus 2 tablespoons sour cream, divided |
2 tablespoons water |
1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained |
2 garlic cloves, finely chopped |
1/3 cup mayonnaise |
1 to 2 tablespoons fresh lemon juice |
1 1/2 pounds green or wax beans, trimmed |
Directions:
1. Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
2. Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
3. While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.
4. Cooks' note: Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.
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