Food & Cooking Recipes Appetizers Green Goddess Dressing and Dip 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 15 mins Total Time: 15 mins Yield: 1 cup Ingredients ½ cup sour cream ⅓ 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 Directions 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. Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini. Rate it Print