This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.
Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 (hors d'oeuvre) servings
Ingredients
Preparation
Step 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.
Step 2
Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
Step 3
While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.
