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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Green Goddess Dip

Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).

Southern Living JUNE 2011

  • Yield: Makes about 1 2/3 cups
  • Hands-on:15 Minutes
  • Total:2 Hours, 15 Minutes

Ingredients

  • 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

Preparation

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.

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Green Goddess Dip recipe

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