Name: Anchovy Lemon Dip with Green Beans
Cook time: 25 min
Total time: 1 1/2 hr
Yield: Makes 6 (hors d'oeuvre) servings
Ingredients: 1 cup plus 2 tablespoons sour cream, divided; 2 tablespoons water; 1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained; 2 garlic cloves, finely chopped; 1/3 cup mayonnaise; 1 to 2 tablespoons fresh lemon juice; 1 1/2 pounds green or wax beans, trimmed

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.

Cooks' note:

Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.

Recipe notes

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