For a cocktail party we hosted the other week in town, I whipped up one of my favorite Barefoot Contessa recipes. Ina makes it as a salad dressing. I change it up ever so slightly making it a tad firmer, which makes it a great dip for roasted vegetables and potatoes. Both hearty, which we really quite like when serving drinks. Most guests come right from work so something substantial to curve the hunger crave before they head out to dinner after the cocktail party. The basil in the dip just makes the whole thing sing.
For the dip: 1 cup mayonnaise, 1 cup chopped scallions, 2 cup chopped basil leaves, 1/4 cup lemon juice, 2 teaspoons chopped garlic, 2 teaspoons anchovy paste, 2 teaspoons salt, 1 teaspoon black pepper, 1 cup sour cream
Add to a food processor, pulse until all is incorporated being careful to not overdue as that is what makes it more dip than dressing. Refrigerate for at least an hour which will also help to firm things up. SO good!
While that is in the fridge roast big sheet pans full of florets of cauliflower & broccoli and small whole new potatoes. Liberally coat with extra virgin olive oil and salt. Put into a 400 degree oven. Shake pan and move things around often until they start to become a bit browned, then pull out. The potatoes will generally stay in longer. Sometimes the really little potatoes will cook just as fast. Enjoy!