The Store’s Green Dip

Recipe from Bert Greene and Denis Vaughan

Adapted by Sam Sifton

Published August 31, 2019

  • Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King.
Media 1 of 1
Total Time
10 minutes, plus chilling
Rating
4(1,404)
Comments
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Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining — expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It’s also great on fish, sandwiches, or even as a dip for slices of delivery pizza.) —Sam Sifton

Featured in: The Last, Best Dip of the Summer

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Ingredients

Yield:2 cups

  • 1 (2-ounce) can flat anchovy fillets packed in oil

  • ½ cup chopped fresh parsley

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh chives or shallots

  • 1 tablespoon drained capers, rinsed

  • 1 ½ cups mayonnaise

  • Freshly ground black pepper, to taste

  • Chilled sliced vegetables, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 11 milligrams cholesterol; 161 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 270 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.

  2. Step 2

    Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.

  3. Step 3

    Serve as a dip with chilled sliced vegetables.

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Ratings

4 out of 5
1,404 user ratings
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Comments

ZZmommi

Could this be made with Greek yogurt instead of mayo?

Timbo

To all the cooks who want to substitute or eliminate the anchovies: DO NOT make this dip. The anchovies in this recipe don’t taste fishy. They are the secret Unami bomb that makes this dip so incredibly tangy and delicious.

PLK

This is the most delicious dip and definitely a keeper. Not being a mayo fan, I used a 1/4 cup of mayo and subbed a large ripe avocado instead. It's a healthier alternative and the results are very tasty, umami goodness.

Sally F.

Curious to know if anyone has tried subbing whole fat cottage cheese for a portion of the mayo - (no more than half)? I've made this following the recipe and it is delicious as is, but I've subbed cottage cheese for Greek Yogurt in other recipes and it seems to work pretty well.

Jodi

The best herby dip/dressing I have ever tasted. Made exactly as written.

Celia

For me, this is not a dip for vegetables. Too greasy/mayonaise-y. Needs lightening and lemon juice. I mixed some 3:1 whole milk yogurt:sauce and it got edible as a dip. I would not make this again. We'll use the rest as a coating/sauce for baked salmon.

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Credits

Adapted from “The Store Cookbook” by Bert Greene and Denis Vaughan (Regnery Publishing, 1974)

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