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Green Goddess Dip

Rated as 4.57 out of 5 Stars

"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
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1 h 15 m servings 100
Original recipe yields 16 servings (2 cups)


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  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.

Nutrition Facts

Per Serving: 100 calories; 10.5 1.1 0.7 9 83 Full nutrition

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  1. 7 Ratings

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Most helpful positive review

Instead of lemon try Tarragon vinager

Most helpful critical review

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

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Most positive
Least positive

Instead of lemon try Tarragon vinager

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 fre...

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 fon...

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 f...

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. Tho...

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