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Green Goddess Dip

Serve this dip with assorted crudites.

  • yield: Makes 2 1/2 cups

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Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 2

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

Source
Martha Stewart Living, Early Summer 2007

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