Title: Green And White Crudites with Herbed Anise Dip
Categories: September 1
Yield: 1 servings

----------------------------------FOR DIP----------------------------------
1/2 c Plain yogurt
1/2 c Sour cream
1/2 c Mayonnaise
1 1/2 ts White-wine vinegar; or to
-taste
1 1/2 ts Coarse-grained mustard; or
-to taste
1 lg Garlic clove; minced and
-mashed
; to a paste with 1/2
; teaspoon salt
1 ts Aniseed; crushed
2 ts Pernod; or to taste
1 1/2 tb Minced tarragon leaves
1 1/2 tb Minced fresh chervil leaves
-if desired
12 c Assorted crudites such as
-blanched; green beans, and
; broccoli and cauliflower
-flowerets, snow peas; raw
; sliced celery,
; fennel, green bell
; peppers, cucumber,
; and daikon; and
; Belgian endive
; leaves

Make dip:

In a bowl whisk together all ingredients except herbs with salt and pepper
to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just
before serving, stir in tarragon and chervil.

Arrange crudites decoratively on a tiered serving plate or in a large
basket and serve with dip.

Serves 12.

Gourmet September 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.