THE STORE'S GREEN DIP
Steps:
- 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.
- Add the mayonnaise, and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
- Serve as a dip for chilled sliced vegetables.
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