The Store’s Green Dip Recipe (2024)

Could this be made with Greek yogurt instead of mayo?

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.

Not an anchovy fan, have you ever made this with something else? Vegan or meat option perhaps?

Awesome dip. Made it exactly as written. Turned out great. It's definitely on my favorites rotation dip recipes. What a recipe. Thanks. Understand why someone would try and bribe to get this recipe.

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.

I have had a similar recipe to this that a dear friend gave me 35 yrs. ago. I make it with a brick of cream cheese, 1 C. Mayonnaise, Anchovy paste, a clove of garlic & green onions. Fabulous. And nobody would ever guess that there are Anchovies in it.

In dips and dressings, the anchovy is usually not identifiable as such. Even the most staunch fish-hater would not be able to taste it. If you don't tell them it's there, they won't notice anything other than the delicious umami flavor.

Certainly, good idea. Several herb-dressing recipes substitute yoghurt for all or part of the mayo. Even if you're concerned about fat content, you'll probably need to use some full-fat yoghurt rather than entirely fat-free (dressings need some fat for flavor). A clove or two of garlic (mashed up with a pinch of salt, Greek/Middle-eastern style) stirred into the yoghurt definitely helps: garlic is the not-so-secret ingredient in tzatziki.

For heaven's sake, people, just use good mayonnaise. It's a dip- if there is no fat, there will be no taste. It's a party, or you wouldn't be making hors d'oeuvres. Make it taste good and don't eat too much!

For those who love the anchovy umami effect but are fresh out of anchovies: fish sauce is mostly anchovy, and works in a pinch.

Make it with mayonnaise and just eat three tablespoons of it. Then decide. Mayo and yog don't have same characteristics. and to "Not an anchovy fan" - make this anyway and taste it before you say you don't like it. Most anchovy recipes taste completely DELICIOUS in a seemingly undefinable way.... I never tell anyone there's anchovy in my vitello tonnato recipe - I don't have time to because they eat it so fast, just after saying they don't like anchovies.

Fond memories of The Store in East Hampton early 70s. I used to work in East Hampton in the summers as a nanny and cooked for the family. But I also lived on Long Island so my parents would go there occasionally when they were in the Hamptons. I remember Bert Greene's Ziti pasta salad. Was soooo good.

Don’t be afraid of adding anchovies, even when you don’t like them. In a sauce like this they enhance the flavor and won’t turn it in to “anchovy” sauce. I’d use 1/3 mayo and 2/3 whole milk yogurt. Can’t wait to try it...today.

You could try miso for that shot of umami. I'd suggest about 2-3 TBS. I'll give it a go since my husband, although an omnivore, is not a fan of anchovies. You'd probably have to add about 2 tsp of olive oil to balance it out. Also, I'll use Vegenaise instead of mayo, that will make it vegan. Stir that one in by hand, it holds up better.

For Stephanie - if you want a substitute for anchovies I once substituted miso paste for a couple of vegetarian friends, and it was really good! (Personally I adore anchovies, but I like to keep friends happy, too!)

I hadn’t made this in a while and forgot how crazy good it is—simply the perfect veggie dip and a delicious departure from tired old ranch. If you’ve got your tinsel in a tangle over the anchovies, make something else. The anchovies are the linchpin of the whole thing.

Made exactly as instructed and it turned out delicious. Would also make a great dip for chilled seafood or steamed artichoke.

I added garlic and jalapeño , a cup of mayo and half of sour cream

Even though I used more than the stated amount of parsley, this dip tasted so strongly of anchovy that I had to throw it away. I have nothing against anchovies and use them in other dishes. Perhaps there is simply too much variation between anchovy brands for the results to be consistent.

This dip has become my husband's specialty! Everyone wants the recipe!

I thought the 2oz anchovies was wayyy too much. Added greek yogurt and amped up the herbs and vinegar to mellow it out.. was still too overpowering.

Absolutely perfect with no modifications. I even used parsley that was on life support and it still turned out great.

Where's the watercress mentioned in the intro?

I made this recently and it was good but definitely not green like the picture. I even used chives; not shallot! Am I the only one?

I like cutting the mayonnaise (I use homemade) with Greek yogurt--1/3--1.2 cupor however much tastes good on the day I make it.

This is delicious. I made as directed, used white anchovies because that’s what I had. All the comments about this not being anchovy dominant are spot on. It’s all about the flavor. This will be part of my repertoire.

I added the zest of one lemon to this - gave it a little extra pop, in my opinion!

Very similar to the Florentine Dip, which inspired me to try this dip with a greek yogurt (1 cup) and sour cream (1/2 cup) base. It was delicious! Definitely more my style than a mayonnaise dip. Did not use food processor (didn't feel like washing it) - just hand mixed and it was fine. I was afraid the 2 tablespoons of red wine vinegar would loosen up the dip too much but it was fine and tasted better with the 2nd tablespoon.

When I'm making this for just me I use overripe avocado, lowfat yogurt, and just a dollop of Duke's mayo instead of all mayo. Equally delicious imo and much lower guilt. I also like to add a serrano or 2 to feed my spice addiction. Extra green! I thin it a bit to use as salad dressing sometimes, because why not? Just FYI, I disagree that you can't taste the anchovy when made exactly as instructed. Not a problem for me at all, but for anchovy haters I wouldn't use more than half the tin.

Kinda feel like the mayo overpowers this here. Anyone else?