Anchovy Lemon Dip With Green Beans

• 1 cup plus 2 tablespoons sour cream, divided
• 2 tablespoons water
• 1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
• 2 garlic cloves, finely chopped
• 1/3 cup mayonnaise
• 1 to 2 tablespoons fresh lemon juice
• 1 1/2 pounds green or wax beans, trimmed

1. Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
2. Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
3. While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.

sour cream, water, flat anchovy, garlic, mayonnaise, lemon juice, green

Taken from www.epicurious.com/recipes/food/views/anchovy-lemon-dip-with-green-beans-239286 (may not work)