-
-
My review
Green Goddess Dip
TerryWilson
"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 100 calsOriginal recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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
Share
Similar recipes
Reviews
Read all reviews 66 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
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.