Green Goddess Dip

Green Goddess Dip


"You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter."
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1 h 15 m servings 100 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


Read all reviews 6
  1. 6 Ratings

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.

Most helpful
Most positive
Least positive

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.

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