Green Goddess Dressing and Dip

Photo: Jonathan Lovekin
Prep Time:
15 mins
Total Time:
15 mins
1 cup


  • ½ cup sour cream

  • cup mayonnaise

  • 1 anchovy fillet, rinsed and patted dry

  • ¾ cup lightly packed fresh flat-leaf parsley leaves

  • ¼ 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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