Green Goddess Dip

Green Goddess Dip created by Sharon123

Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook.

Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

  • Process all of the ingredients in a food processor until smooth, about 20 seconds.
  • Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
  • Serve chilled with crackers or crudites.
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RECIPE MADE WITH LOVE BY

@KellyMac6
Contributor
@KellyMac6
Contributor
"Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook."

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  1. SarahBeth
    Unfortunately I had to use dried tarragon, but I did make this last night and let it sit so the flavors could blend! I used Fat Free sourcream and mayonaise for dietary reasons and I really enjoyed this today as a snack with some baby carrots! Thanks for posting! I loved this! [Made for Holiday Tag March 2010]
  2. UmmBinat
    Delicious how I changed this. I used (thick) Balkan yogurt instead of the sour cream, Hellmans olive oil mayonnaise to be soy free. The fresh parsley but dried chives and no tarragon. I served along with crudities. I would make this again as I did and serve it the same way. Made for Everyday's a Holiday March 2010.
  3. Sharon123
    Green Goddess Dip Created by Sharon123
  4. Sharon123
    Yum! Easy to make and really tasty! I halved the recipe and served with carrots, celery, cucumber and tomatoes! I didn't have fresh tarragon, so used dried. A great lunch! Thanks Kelly! Made for the PRMR game.
  5. KellyMac6
    Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook.
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