Green Goddess Dip

Green Goddess Dip

6
TerryWilson 10

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

Ingredients 1 h 15 m {{adjustedServings}} servings 100 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
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Reviews 6

  1. 6 Ratings

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leftoverQueen
7/29/2010

Instead of lemon try Tarragon vinager

Skoo
3/16/2011

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!

naples34102
2/15/2015

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.