The Store’s Green Dip

Name: The Store’s Green Dip
Total time: 10 min
Yield: 2 cups
Cuisine: american
Ingredients: 1 (2-ounce) can flat anchovy fillets packed in oil; 1/2 cup chopped fresh parsley; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh chives or shallots; 1 tablespoon drained capers, rinsed; 1 1/2 cups mayonnaise; Freshly ground black pepper, to taste; Chilled sliced vegetables, for serving

Recipe from Bert Greene and Denis Vaughan

Adapted by Sam Sifton

The Store’s Green Dip — Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King.

Total Time: 10 minutes, plus chilling
Rating: 4(1,378)
Comments: Read comments

Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining — expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It’s also great on fish, sandwiches, or even as a dip for slices of delivery pizza.) —Sam Sifton

Featured in: The Last, Best Dip of the Summer

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Ingredients

Yield:2 cups

1(2-ounce) can flat anchovy fillets packed in oil
½cup chopped fresh parsley
2tablespoons red wine vinegar
2tablespoons chopped fresh chives or shallots
1tablespoon drained capers, rinsed
1½cups mayonnaise
Freshly ground black pepper, to taste
Chilled sliced vegetables, for serving

Ingredient Substitution Guide

Preparation

Step 1
Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
Step 2
Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
Step 3
Serve as a dip with chilled sliced vegetables.

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Ratings

4 out of 5

1,378 user ratings

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Comments

ZZmommi6 years ago

Could this be made with Greek yogurt instead of mayo?

Timbo6 years ago

To all the cooks who want to substitute or eliminate the anchovies: DO NOT make this dip. The anchovies in this recipe don’t taste fishy. They are the secret Unami bomb that makes this dip so incredibly tangy and delicious.

PLK6 years ago

This is the most delicious dip and definitely a keeper. Not being a mayo fan, I used a 1/4 cup of mayo and subbed a large ripe avocado instead. It's a healthier alternative and the results are very tasty, umami goodness.

Papalooshi1 month ago

I would try this with just a little mayo, substituting Greek yogurt and maybe some cottage cheese.

Doris2 months ago

Easy and delicious! I served it with a vegetable platter and Ruffles potato chips. Game group loved it.

Amy F3 months ago

In contrast to others, I really REALLY tasted the anchovies and it was overwhelming. I love the idea of this dip and it came together beautifully but the anchovy flavor was not to my taste. I added lemon in an attempt to make this more palatable for me but sadly, it didn’t help. I did make it with an avocado and mayo so for anyone else wondering if this is a decent sub, it is. Creamy, thick but taste was not for me.

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