Active Time
N/A
Total Time
15 MIN
Yield
Serves : 40
© Anna Williams

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.

Step 2    

Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened.

Step 3    

Drain the shallots and stir them into the mayonnaise along with the crème fraîche, parsley and tarragon. Stir in the ground pistachios and season with salt and pepper. Scrape the dip into small bowls and serve with the crudités.

Make Ahead

The dip can be refrigerated overnight.

You May Like

Aggregate Rating value: 5

Review Count: 2769

Worst Rating: 0

Best Rating: 5