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Svelte Green Goddess Dip Recipe

Svelte Green Goddess Dip

Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. Because the dip is light and refreshingly herbaceous, the perfect dippers to go with it are garden-fresh vegetables such as asparagus spears, baby carrots, radishes, and cucumber.

Skinny Dippers: Crudités, Baked Pita Chips, Baked Wonton Crisps, Baked Bagel Chips, Steamed Baby Artichokes

Ingredients

  • 2 oil-packed anchovy fillets, rinsed and blotted dry
  • 1 large clove garlic, smashed
  • 2 green/spring onions, including 3 inches/7 ½ centimeters of the green tops, cut into ½-inch lengths
  • ¼ cup/13 grams lightly packed fresh flat-leaf parsley leaves
  • ¼  cup/15 grams lightly packed cilantro/fresh coriander leaves
  • ¼ cup/12 grams chopped fresh dill
  • 2 tablespoons coarsely chopped fresh tarragon leaves
  • 6 large fresh basil leaves, torn into small pieces
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon sugar
  • 1/8 teaspoon freshly ground pepper
  • ¾ cup/180 milliliters reduced-fat sour cream
  • ½ cup/120 milliliters reduced-fat mayonnaise

Directions

In the work bowl of a food processor fitted with the metal blade, process the anchovies, garlic, green/spring onions, parsley, cilantro/fresh coriander, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the sour cream and mayonnaise. Process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

 

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