Green and White Crudites with Herbed Anise Dip

Ingredients

  • ½ cup plain yogurt
  • ½ cup sour cream
  • 12 cups assorted crudités
  • ½ cup mayonnaise
  • 1 ½ tablespoons fresh chervil leaves if desired
  • 1 ½ tablespoons tarragon leaves
  • 2 teaspoons Pernod
  • + 4 more ingredients
    • 1 teaspoon aniseed
    • 1 ½ teaspoons coarse-grained mustard
    • 1 large garlic clove
    • 1 ½ teaspoons white-wine vinegar

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. Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.

View full recipe at Epicurious

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