Recipe by TerryWilson
"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
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fresh parsley leaves
chopped fresh tarragon
minced fresh chives
salt and ground black pepper to taste
Instead of lemon try Tarragon vinager
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
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!
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 fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad.
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.
* 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: 100
** Calories from Fat: 95
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