Green Goddess Dip

By daiseyduck

Green Goddess dip is one of those famous recipes that appears in every cookbook, both new and old, and not without good reason

Ingredients

• 1/2 cup loosely packed flat-leaf parsley
• 3 packed tablespoons roughly chopped fresh chives
• 1 packed tablespoon roughly chopped fresh tarragon
• 2 tablespoons white wine vinegar
• 1/4 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons anchovy paste
• 1 small garlic clove, peeled and sliced
• 1 cup mayonnaise, divided
• 1/2 plain Greek yogurt

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

1/2 cup loosely packed flat-leaf parsley
3 packed tablespoons roughly chopped fresh chives
1 packed tablespoon roughly chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1 small garlic clove, peeled and sliced
1 cup mayonnaise, divided
1/2 plain Greek yogurt

In a blender, combine the parsley, chives, tarragon, white wine vinegar, lemon zest, lemon juice, anchovy paste, garlic, and 1/2 cup mayonnaise. Pulse until the mixture is completely smooth and all the ingredients are pureed.

Transfer the mixture to a medium mixing bowl or serving dish. Stir in the remaining 1/2 cup mayonnaise and Greek yogurt. Cover and chill until ready to use. Serve the dip with crudités, bread sticks, and/or potato chips.