Ingredients
1/2 cup sour cream
1/3 cup mayonnaise
1/2 cup Pesto
Kosher salt and freshly ground pepper
Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve
Preparation
Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. Dip can be refrigerated in an airtight container up to 3 days.
