Green Goddess Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 29, 2010
Instead of lemon try Tarragon vinager
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Photo by leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
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!
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Photo by Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada
Reviewed: Dec. 23, 2012
Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Marianne

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jan. 17, 2015
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jen Pahl

Cooking Level: Expert

Home Town: Harvard, Illinois, USA
Living In: Milwaukee, Wisconsin, USA
Photo by naples34102
Reviewed: Feb. 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 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.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Green Goddess Salad Dressing

It’s the classic green salad dressing starring tarragon and parsley.

Chef John's Green Goddess Dressing

See how to make creamy, herby Green Goddess dressing.

Green Power Mojito Smoothie

See how to make an energy boosting smoothie.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States