Anchovy Lemon Dip with Green Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (hors d'oeuvre) servings
- 2 tablespoons water
- 1/3 cup mayonnaise
- 2 garlic cloves, finely chopped
- 1 to 2 tablespoons fresh lemon juice
- Carbohydrate 10 g(3%)
- Cholesterol 35 mg(12%)
- Fat 19 g(30%)
- Fiber 4 g(16%)
- Protein 6 g(11%)
- Saturated Fat 7 g(33%)
- Sodium 448 mg(19%)
- Calories 228
Preparation 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. 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. 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. Cooks' note:Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.
Preparation 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. 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. 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. Cooks' note:Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.
