Creamy herb dip
A delicious dip that is a cinch to make. It's made with soured cream, mayonnaise, anchovy fillets and a variety of herbs. Serve with chips, crackers or crostini. It also does well as a sandwich spread.
Ingredients
Serves: 16
- 175ml soured cream
- 175ml mayonnaise
- 2 cloves garlic, finely chopped
- 4 tablespoons fresh parsley leaves
- 2 teaspoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 2 anchovy fillets
- 4 tablespoons finely chopped fresh chives
- salt and ground black pepper to taste
Method
Prep:15min ›
Extra time:1hr chilling ›
Ready in:1hr15min
- Blend the soured cream, mayonnaise, garlic, parsley, tarragon, lemon juice and anchovy fillets in a food processor or liquidiser until smooth and creamy; transfer to a bowl. Gently stir the chives into the soured cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful! - 14 Mar 2011 (Review from Allrecipes US | Canada)
This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad. - 15 Feb 2015 (Review from Allrecipes US | Canada)
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