This is the dip Sheryl served with her pimenton shrimp appetizer (click here for that fantastic recipe). I don't have a picture because we ate it before I remembered to get a photo! It's a creamy green dressing that also worked perfectly as a dip for the shrimp. Also a great salad dressing - Ina Garten serves it with a simple bibb lettuce and tomato salad.
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. If not using immediately, refrigerate the dressing until ready to serve.
credit: Barefoot Contessa at home
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