Green Goddess Dip

Photo: Jennifer Davick; Styling: Buffy Hargett
Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).


Makes about 1 2/3 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes


3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/3 cup chopped fresh chives
Salt and freshly ground pepper to taste


Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.

Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.


June 2011