The Store’s Green Dip

Recipe from Bert Greene and Denis Vaughan

Adapted by Sam Sifton

The Store’s Green Dip
Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Colin King.
Total Time
10 minutes, plus chilling
Rating
4(1,388)
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
  • ½cup chopped fresh parsley
  • 2tablespoons red wine vinegar
  • 2tablespoons chopped fresh chives or shallots
  • 1tablespoon drained capers, rinsed
  • 1½cups mayonnaise
  • Freshly ground black pepper, to taste
  • Chilled sliced vegetables, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

161 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 270 milligrams sodium

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
1,388 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.

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.

Papalooshi

I would try this with just a little mayo, substituting Greek yogurt and maybe some cottage cheese.

Doris

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

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Credits

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

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