Name: Green And White Crudites with Herbed Anise Dip
Ingredients: 1/2 c Plain yogurt; 1/2 c Sour cream; 1/2 c Mayonnaise; 1 1/2 ts White-wine vinegar; or to taste; 1 1/2 ts Coarse-grained mustard; or to taste; 1 lg Garlic clove; minced and mashed; ; to a paste with 1/2; ; teaspoon salt; 1 ts Aniseed; crushed; 2 ts Pernod; or to taste; 1 1/2 tb Minced tarragon leaves; 1 1/2 tb Minced fresh chervil leaves if desired; 12 c Assorted crudites such as blanched; green beans, and; ; broccoli and cauliflower flowerets, snow peas; raw; ; sliced celery,; ; fennel, green bell; ; peppers, cucumber,; ; and daikon; and; ; Belgian endive; ; leaves

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Belgian	September 1	1	servings

INGREDIENTS

1/2	c	Plain yogurt
1/2	c	Sour cream
1/2	c	Mayonnaise
1 1/2	ts	White-wine vinegar; or to taste
1 1/2	ts	Coarse-grained mustard; or to taste
1	lg	Garlic clove; minced and mashed
		; to a paste with 1/2
		; teaspoon salt
1	ts	Aniseed; crushed
2	ts	Pernod; or to taste
1 1/2	tb	Minced tarragon leaves
1 1/2	tb	Minced fresh chervil leaves if desired
12	c	Assorted crudites such as blanched; green beans, and
		; broccoli and cauliflower flowerets, snow peas; raw
		; sliced celery,
		; fennel, green bell
		; peppers, cucumber,
		; and daikon; and
		; Belgian endive
		; leaves

INSTRUCTIONS

FOR DIP
Make dip:
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 crudites decoratively on a tiered serving plate or in a large
basket and serve with dip.
Serves 12.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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