The Store’s Green Dip

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!)