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My review
Green Goddess Dip
23
TerryWilson
"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
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Ingredients
1 h 15 m servings 100Original recipe yields 16 servings (2 cups)
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Directions
{{model.addEditText}} Print- 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
Read all reviews 77 Ratings
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Most helpful positive review
7/29/2010
Instead of lemon try Tarragon vinager
Most helpful critical review
1/17/2015
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
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Newest
3/14/2011
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 fre...
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 fon...
4/24/2013
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...
12/23/2012
Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.
7/28/2018
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...
1/17/2015
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.