Photo: John Kernick Photo by: Photo: John Kernick

Green Goddess Dip with Crudités

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.

Food & Wine OCTOBER 2012

  • Yield: makes 2 1/2 cups
  • Total:20 Minutes


  • 1 cup crème fraîche or sour cream
  • 1 cup mayonnaise
  • 1/2 cup (packed) flat-leaf parsley leaves
  • 2 tablespoons chives, snipped
  • 1 tablespoon tarragon leaves
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon lime juice, freshly squeezed
  • 3 oil-packed anchovies
  • Salt
  • Freshly ground pepper
  • Assorted vegetables, such as sliced black radishes, celery, cucumbers and steamed asparagus, for dipping


In a blender, combine the crème fraîche and mayonnaise with the parsley, chives, tarragon, lemon juice, lime juice and anchovies and puree until smooth. Season the dip with salt and pepper; serve with the vegetables.


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Green Goddess Dip with Crudités recipe