Green and White Crudites with Herbed Anise Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 cup plain yogurt |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 1/2 teaspoons white-wine vinegar, or to taste |
1 1/2 teaspoons coarse-grained mustard, or to taste |
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt |
1 teaspoon aniseed, crushed |
2 teaspoons pernod, or to taste |
1 1/2 tablespoons minced tarragon leaves |
1 1/2 tablespoons minced fresh chervil leaves if desired |
12 cups assorted crudités such as blanched broccoli and cauliflower flowerets, green beans, and snow peas; raw sliced celery, fennel, green bell peppers, cucumber, and daikon; and belgian endive leaves |
Directions:
1. Make dip: In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in tarragon and chervil.
2. Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.
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