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Green Goddess Dressing and Dip

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2013


  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 anchovy fillet, rinsed and patted dry
  • 3/4 cup lightly packed fresh flat-leaf parsley leaves
  • 1/4 cup lightly packed fresh basil leaves
  • 2 scallions, white and pale-green parts separated from dark-green tops
  • Coarse salt and freshly ground pepper
  • 2 tablespoons lightly packed chopped fresh tarragon leaves
  • Crudites or crostini, for serving


  1. Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt, and a pinch of pepper in a food processor and puree until smooth. Transfer to a bowl.

  2. Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini.

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