Recipe by TerryWilson
"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh parsley leaves
chopped fresh tarragon
minced fresh chives
salt and ground black pepper to taste
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 fresh herbs a bit. It was wonderful!
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 first night I used it as a salad dressing, and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Goddess Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 95
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It’s the classic green salad dressing starring tarragon and parsley.
See how to make creamy, herby Green Goddess dressing.
See how to make an energy boosting smoothie.