The Store's Green Dip The New York Times Sam Sifton Yield: 2 cups 1 (2-ounce) can flat anchovy fillets packed in oil ½ cup chopped fresh parsley 2 Tbsp. red wine vinegar 2 Tbsp. chopped fresh chives or shallots 1 Tbsp. drained capers, rinsed 1½ cups mayonnaise Freshly ground black pepper, to taste Chilled sliced vegebables, for serving 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 scrapiing 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 with chilled sliced vegetables.

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