You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

Green Goddess Dip

sour cream

mayonnaise

garlic,

parsley leaves

tarragon

lemon juice

anchovy fillets

chives

salt and black pepper

Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.n


I made this last night with "Greek Souzoukaklia" (from this site).  It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!

This made an excellent salad dressing simply thinned out with some buttermilk.  I scaled this down to eight servings, and used  1/2 tsp. of anchovy paste for the one lonely anchovy.  I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil.  This is crisp and fresh tasting, great on a tossed green salad.

I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version.  I also used 1/2 teaspoon of anchovy paste rather than the fillet.  The first night I used it as a salad dressing, and it didn't go over that well.  The next night I used it as it as written---a dip----and it was a good success!  This will definitely be a repeat for company!  Thanks for this recipe!

Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.

This was a big hit at the party! I was asked to bring a dip to a party and I decided to try something new rather than the standard sour cream and onion dip. The dip was light and refreshing. Those fresh herbs were just the thing for a refreshing summer taste.  Every last bit of dip was eaten and I was complimented by almost everyone. I did make sure the dip had at least four hours to sit in fridge so the flavors could develop.   I grated the garlic rather than mincing it. This gave it quite a bit of extra garlic punch. I think next time I will use one clove of garlic rather than two if I’m grating the garlic again. 
I served it in a small bread bowl with veggies and pretzels. I also garnished the plate edible flowers. I’m really glad the dip tasted as good as the plate looked.

This was really, really good.  I made it  and after tasting, added more garlic , anchovies and  parsley. I only had limes available and that juice was was the perfect finishing touch.  Yummy stuff on grilled chicken!

Very garlicky, which is a good thing.  I think more parsley and other herbs could improve this dip.

green goddess dip

Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Servings: 2

Cost: $14.86 /serving

Author : TerryWilson

Ingredients

Instructions

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