Directions:
- Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
- Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
- While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.
- Cooks' note: Beans can be blanched 1 day ahead and chilled, wrapped in dampened paper towels, in a large sealable plastic bag.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.39 Kcal (785 kJ) | ||
| Calories from fat | 123.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Cholesterol | 22.51mg | 8% | |
| Sodium | 616.68mg | 26% | |
| Potassium | 455.36mg | 10% | |
| Total Carbs | 12.56g | 4% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.3mg | 1% | |
| Calcium | 136.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 104.37 Kcal (437 kJ) | ||
| Calories from fat | 69.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 21% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 8% | |
| Sodium | 343.46mg | 26% | |
| Potassium | 253.61mg | 10% | |
| Total Carbs | 7g | 4% | |
| Sugars | 1.49g | 11% | |
| Dietary Fiber | 1.91g | 14% | |
| Protein | 2.98g | 11% | |
| Vitamin C | 9.1mg | 27% | |
| Iron | 0.1mg | 1% | |
| Calcium | 76.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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