Green Goddess Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 17, 2015
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
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Photo by Jen Pahl

Cooking Level: Expert

Home Town: Harvard, Illinois, USA
Living In: Milwaukee, Wisconsin, USA
Photo by Marianne
Reviewed: Apr. 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 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!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2012
Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.
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Reviewed: Mar. 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 fresh herbs a bit. It was wonderful!
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Photo by Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada
Reviewed: Jul. 29, 2010
Instead of lemon try Tarragon vinager
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Photo by leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA


 
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