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Green Goddess Dip

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 100 cals
Original recipe yields 16 servings (2 cups)

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Directions

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  • Prep

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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 g fat; 1.1 g carbohydrates; 0.7 g protein; 9 mg cholesterol; 83 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 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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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.

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