From Sandi's Recipe File

Presents

"Pistachio Dip"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes about 1 2/3 cups

Amount Ingredient

1 large egg

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon dry mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1/3 cup olive oil

1 clove garlic

1/3 cup parsley leaves

1/2 teaspoon dried tarragon, crumbled

2/3 cup pistachio nuts (about 8oz unshelled)

Parsley for garnish (optional)

Preparation Instructions:

In an electric blender or food processor, blend the egg, lemon juice, vinegar, mustard and salt until smooth. With the motor running, add the vegetable and olive oils a few drops at a time. Add the garlic, blending until finely chopped, then the parsley, tarragon and pistachios, blending until they are chopped and the dip is flecked with green.
Transfer to a serving bowl. Cover tightly and refrigerate for up to 3 days. Garnish with parsley, if desired, and serve with crisp vegetable dippers such as celery, radishes, or broccoli florets. Makes about 1 2/3 cups.

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