Green and white crudites with herbed anise dip

1 servings

Ingredients

Quantity Ingredient
½ cup Plain yogurt
½ cup Sour cream
½ cup Mayonnaise
1½ teaspoon White-wine vinegar; or to taste
1½ teaspoon Coarse-grained mustard; or to taste
1 large Garlic clove; minced and mashed
; to a paste with 1/2
; teaspoon salt
1 teaspoon Aniseed; crushed
2 teaspoons Pernod; or to taste
1½ tablespoon Minced tarragon leaves
1½ tablespoon Minced fresh chervil leaves if desired
12 cups 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

Directions

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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