Recipes, Recipes - Rosé d’Or

Anchovy Lemon Dip with Green Beans

1 cup plus two tablespoons sour cream, divided
2 tablespoons water
1 (2 ounce) can flat anchovy fillets in oil, rinsed and drained
2 garlic cloves, finely chopped
1/3 cup mayonaise
1 to 2 tablespoons fresh lemon juice
1 and 1/2 pounds green or wax beans, trimmed

1. Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine mesh sieve into a bowl.

2. Whisk in mayonaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least one hour and up to two days.

3. While dip chills, blanch beans in 3 quarts boiling water with one tablespoon salt for one minute, then drain and immediately chill in an ice bath for five minutes. Drain well and pat dry. Serve with dip.

Note: Green beans can be blanched one day ahead and chilled, wrapped in dampened paper towels in a large sealable plastic bag.