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Svelte Green Goddess Dip Recipe

Svelte Green Goddess Dip
Sheri Giblin

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


  • 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


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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