Florentine Dip

A good dip transcends time — especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and ’50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.

Ingredients

• 3

  ounces cream cheese, at room temperature

• 2

  tablespoons mashed or finely chopped anchovies

• 1

  cup sour cream

• ¼

  cup chopped flat-leaf parsley

• 3

  tablespoons chopped chives

• 2

  teaspoons chopped capers

• 1

  tablespoon lemon juice

• ½

  garlic clove, minced

• Salt and black pepper to taste

• Sliced vegetables or sturdy potato chips, or both, for serving

Preparation

1. Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
2. Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.