The Store’s Green Dip

The Store’s Green Dip

Overview

• Total Time: 70 minutes (10 minutes active preparation + 1 hour chilling)

• Servings: 4–6 people (yields ~1 cup dip)

• Difficulty: Easy

Ingredients

• 2-ounce (56g) can of flat anchovy fillets (packed in olive oil or vegetable oil)

• ½ cup (15g) freshly chopped flat-leaf parsley

• 2 tablespoons (30ml) red wine vinegar

• 2 tablespoons (20g) freshly chopped chives or shallots

• 1 tablespoon (15g) drained capers, rinsed (to reduce saltiness)

• 1½ cups (340g) mayonnaise (preferably store-bought or homemade)

• Freshly ground black pepper, to taste

• Vegetables for serving: Chilled sliced cucumber, carrot, bell pepper, celery, and radish strips (assorted raw vegetables).

Preparation Steps

Step 1: Prepare the Anchovy Base

• Drain the anchovy fillets from their oil, reserving 2–3 tablespoons of the oil (this enriches the dip’s depth).

• In a food processor or high-powered blender, combine the drained anchovies, reserved anchovy oil, chopped parsley, red wine vinegar, chives/shallots, and rinsed capers.

• Blend on medium speed, pulsing for 5–6 seconds at a time, and scraping down the sides of the container with a spatula to ensure even mixing. Continue blending until the mixture is smooth and nearly liquefied, about 3 minutes.

Step 2: Incorporate Mayonnaise & Season

• With the machine running on low speed, slowly pour the mayonnaise through the feed tube (for food processors) or add in a steady stream (for blenders). This prevents separation and ensures a creamy texture.

• Pulse 2–3 times until the mayonnaise is fully incorporated, then taste and adjust with freshly ground black pepper.

Step 3: Chill & Set

• Transfer the dip to a small, airtight container. Cover tightly and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld and the dip to thicken slightly. For best results, chill overnight for maximum umami development.

Step 4: Serve

• Remove the dip from the refrigerator and let it sit at room temperature for 5 minutes (optional, to enhance aroma).

• Arrange chilled sliced vegetables on a platter and serve the dip in a small bowl alongside.

Comments & Culinary Tips

Positive Feedback

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

• “This is the most delicious dip and definitely a keeper. Not being a mayo fan, I used a ¼ cup of mayo and subbed a large ripe avocado instead. It's a healthier alternative and the results are very tasty, umami goodness.”

Adjustment Suggestions

• Lighter Alternative: Replace ½–¾ of the mayonnaise with Greek yogurt (add 1 tablespoon of lemon juice to balance tanginess). For a creamier texture, blend in 2 tablespoons of cottage cheese.

• Reduce Greasiness: Add 1 teaspoon of fresh lemon juice or lime juice to brighten flavor and cut richness (addresses feedback about “too greasy/mayonnaise-y” texture).

• Anchovy-Free Option: Substitute with 2 tablespoons of white miso paste (add 1 tablespoon water to thin) for a fermented umami profile, though this alters the green hue.

Alternative Uses

• Repurpose leftover dip as a savory glaze for baked salmon or roasted chicken.

• Use as a spread for toasted sourdough bread with roasted garlic and fresh herbs.

Culinary Pro Tips

• Herb Freshness: Always use freshly chopped herbs; dried parsley will reduce the dip’s brightness.

• Texture Control: For ultra-smoothness, blend in a high-speed blender (e.g., Vitamix) to avoid gritty anchovy bits.

• Garnish: Sprinkle extra chives or parsley on top before serving for a polished presentation.

“This dip’s secret lies in the balanced umami from anchovies and tang from red wine vinegar—perfect for game nights or charcuterie boards!”