Anchovy Lemon Dip with Green Beans Recipe

Anchovy Lemon Dip with Green Beans Recipe

  • 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
  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.
Recipe of the Day|