| 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 | t | White-wine vinegar, or to |
| taste | ||
| 1 1/2 | t | Coarse-grained mustard, or |
| to taste | ||
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/2 | ||
| teaspoon salt | ||
| 1 | t | Aniseed, crushed |
| 2 | t | Pernod, or to taste |
| 1 1/2 | T | Minced tarragon leaves |
| 1 1/2 | T | 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
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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