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(1,363)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
1,363 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Amy F

In contrast to others, I really REALLY tasted the anchovies and it was overwhelming. I love the idea of this dip and it came together beautifully but the anchovy flavor was not to my taste. I added lemon in an attempt to make this more palatable for me but sadly, it didn’t help. I did make it with an avocado and mayo so for anyone else wondering if this is a decent sub, it is. Creamy, thick but taste was not for me.

Gross

Whoever said this recipe is not fishy is crazy. I also made it with Greek yogurt, and avocado, and cream cheese which should've even cut down on the fishiness. It tasted like a green fish dip. But not in a good way. Waste of ingredients

Jackie E.

I made this yesterday for a family barbecue, using 5 oz while milk Greek yogurt and 8 oz mayo. The dip is delicious! Of note: it was a bit runny yesterday but today it has thickened up to an excellent dipping consistency with no loss of color so I recommend making it a day in advance. It makes a large amount (about cups plus).

Private comments are only visible to you.

Credits

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

Recipe Tags

Advertisement

or to save this recipe.