Homemade Green Goddess Dip

Serve this creamy dip with a platter full of fresh vegetables. We recommend baby carrots, cucumber slices, grape tomatoes, red bell pepper strips, and celery sticks. It also makes a delicious dressing when spooned over iceberg wedges


12 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Other: 1 Hours

Nutritional Information

Calories 76
Fat 6.9 g
Satfat 1.1 g
Protein 1.0 g
Carbohydrate 2.6 g
Cholesterol 8 mg
Iron 0.1 mg
Sodium 298 mg
Caloriesfromfat 81 %
Fiber 0.1 g
Calcium 24 mg


1 cup light mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon tarragon vinegar or white wine vinegar
4 canned anchovy fillets, chopped (about 1 tablespoon)
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon minced garlic


Combine all ingredients in a blender or food processor; process 1 to 2 minutes or until smooth and herbs are finely chopped. Spoon dip into a serving bowl. Serve chilled with assorted fresh vegetables.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note