No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Goddess Dip

Serve this dip with assorted crudites.

  • Yield: Makes 2 1/2 cups
Green Goddess Dip

Source: Martha Stewart Living, Early Summer 2007


  • 1 cup mayonnaise
  • 1 tablespoon tarragon vinegar or white-wine vinegar
  • 4 anchovy fillets, finely chopped
  • 1 small garlic clove, minced
  • 3 scallions, chopped
  • 3 tablespoon chopped fresh flat-leaf parsley
  • 3 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 cup sour cream
  • Coarse salt and freshly ground pepper


  1. Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.

  2. Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).

Reviews (0)

Related Topics