Green Goddess Dip
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
1 1/2 cups
ingredients
- 2 tablespoons roughly chopped fresh chives
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 1 tablespoon roughly chopped fresh tarragon
- 2 tablespoons roughly chopped fresh basil
- 1 tablespoon roughly chopped of fresh mint
- 2 -3 anchovy fillets
- 1 shallot, roughly chopped
- 2 tablespoons fresh lemon juice
- 1⁄4 cup mayonnaise
- 3⁄4 cup sour cream
-
To serve
- potato chips
- mixed vegetables, for dipping (crudites)
directions
- In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
- Blend or process until smooth, about 1 minute or about 15 pulses.
- Transfer the mixture to a bowl and stir in the sour cream.
- Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
- Serve with potato chips and crudites for dipping.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.