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The Store’s Green Dip (Recipe)
Lunch

The Store’s Green Dip (Recipe)

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

The Store’s Green Dip (Recipe)

Recipe Details

  • Recipe Source: Bert Greene and Denis Vaughan

  • Adapted by: Sam Sifton

  • Total Preparation Time: 10 minutes

  • Chilling Time: 30–60 minutes (to allow flavors to meld)

  • Total Time: 40–70 minutes (approximate)

  • Rating: 4/5 (based on 1,390 reviews)

  • Reviews: 167 comments (read more)

Recipe Background & Story

The Store, a gourmet shop and catering outfit in Amagansett, Long Island, NY, was a 1970s “lodestar” for casual-elegant cooking, helmed by co-owner Bert Greene. Renowned for balancing sophistication with approachability, Greene (often likened to a blend of Ina Garten and Anna Pump of Loaves & Fishes) crafted this zesty dip to embody the store’s ethos: bold, fresh, and endlessly versatile. Described as tart, subtly abrasive (from garlic and herbs), and irresistibly flavorful, it’s designed to shine with watercress garnish and crisp, iced vegetable strips.

Ingredients (Serves 8–10)

  • Base:

  • 1 cup (240g) Greek yogurt (or sour cream, for creaminess)

  • 2–3 cloves garlic, minced (fresh, for texture)

  • ¼ cup (15g) fresh parsley, finely chopped (for green hue)

  • 1 medium lime, juiced (for brightness)

  • 1 tablespoon extra-virgin olive oil (for richness)

  • ½ teaspoon sea salt (adjust to taste)

  • Freshly ground black pepper (to taste)

  • Garnish & Serving:

  • Fresh watercress sprigs (for a peppery contrast)

  • Iced, slivered vegetables: celery, cucumber, and carrot (thinly sliced or julienned)

Preparation Steps

  1. Prepare the Dip Base:

In a medium bowl, combine Greek yogurt, minced garlic, chopped parsley, lime juice, olive oil, salt, and pepper. Stir until thoroughly mixed, ensuring all ingredients are evenly incorporated.

  1. Refine Flavors:

Taste and adjust seasoning: add more lime juice for tartness, garlic for intensity, or salt to balance richness.

  1. Chill:

Transfer the dip to an airtight container and refrigerate for 30–60 minutes. This step allows flavors to meld, enhancing the “abrasive” garlic notes and creating a smooth, cohesive texture.

  1. Assemble Garnishes:

Wash watercress sprigs and dry gently. For the vegetables, slice celery, cucumber, and carrot into thin, uniform strips (ideally chilled for added crispness).

Serving Suggestions

  • Classic: Spoon the dip into a serving bowl, top with watercress sprigs, and arrange iced vegetable strips around the edges.

  • Versatile Pairings:

  • Drizzle over grilled fish or roasted shrimp.

  • Spread on sandwiches or wraps (e.g., chicken salad, egg salad).

  • Use as a pizza dip (pair with fresh mozzarella and tomato slices).

Recipe Notes

  • Texture Tip: For a silkier base, blend ingredients until ultra-smooth (though raw garlic’s subtle texture may be lost).

  • Storage: Keeps fresh in the fridge for up to 2 days; discard after 48 hours.

  • Variation: Roast garlic cloves until caramelized for a sweeter, more complex flavor.

Featured In: The Last, Best Dip of the Summer

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