Recipe information
Yield
Serves 12
Ingredients
For dip
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons white-wine vinegar, or to taste
1 1/2 teaspoons coarse-grained mustard, or to taste
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon aniseed, crushed
2 teaspoons Pernod, or to taste
1 1/2 tablespoons minced tarragon leaves
1 1/2 tablespoons minced fresh chervil leaves if desired
12 cups assorted crudités such as blanched broccoli and cauliflower flowerets, green beans, and snow peas; raw sliced celery, fennel, green bell peppers, cucumber, and daikon; and Belgian endive leaves
Preparation
Make dip:
Step 1
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.
Step 2
Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.
