There are many, many versions of this, but I use a recipe that the NYT called, “a use for all your wilted herbs” but at my house, we call it “a dip for everything”, including chips, chicken nuggets, vegetables, or an old shoe. The umami comes from anchovies, and I promise you can’t even tell (I didn’t tell anyone who ate it, and no one asked, only spooned more into their mouths), but if you don’t want to use anchovies, try a version with Worches–Worchest–Worchestershire sauce.
● 1 (2-ounce) can flat anchovy fillets packed in oil
● ½ cup chopped fresh Italian (curly) parsley
● ¼ cup cilantro
● 1 tablespoon champagne vinegar
● 1 teaspoon balsamic vinegar
● 2 teaspoons rice wine vinegar
● 2 tablespoons or 1 small diced shallots
● 1 tablespoon drained capers, rinsed
● 1 ½ cups mayonnaise
● 1 cup sour cream
● Freshly ground black pepper, to taste
● Popcorn chicken, chips, or vegetables, for serving
● 2 tablespoons chives (optional for garnish)
This is very easy. Put the first 8 ingredients in a food processor or a blender and blend until it’s almost a paste, scraping the sides and shaking the blender as needed. Add the mayonnaise and the sour cream and process until smooth and a uniform light green color. Pour into a serving dish and keep cold until serving.
Enjoy!
