Name: Green Goddess Dip
Prep time: 10 min
Total time: 70 min
Ingredients: 3/4 cup Greek yogurt (or sour cream); 3/4 cup mayonnaise; 2 garlic cloves (peeled and smashed); 1/4 cup roughly torn flat-leaf parsley; 1/4 cup roughly chopped chives; 2 tablespoons tarragon leaves (woody stems removed); 1 tablespoon lemon juice (plus more to taste); 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

There are many forms of Green Goddess, whether a dip or a dressing. This version is a favorite for both its sharp fresh garlic and tarragon. The original recipe calls for finely minced herbs stirred in for more texture, but I prefer blending everything together for a uniformly green dip. Either way, prepare it at least an hour before serving so the flavors can really infuse. Summer is the best time to make this dip, when fresh tarragon is available at Earthtrine’s stand at the farmers market.

Platter of crudité with Green Goddess Dip.

Ingredients

¾ cup Greek yogurt, or sour cream
¾ cup mayonnaise
2 garlic cloves, peeled and smashed
¼ cup roughly torn flat-leaf parsley
¼ cup roughly chopped chives
2 tablespoons tarragon leaves, woody stems removed
1 tablespoon lemon juice, plus more to taste
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

Combine all ingredients in a blender or food processor and blend until smooth. Transfer to a serving bowl.
Or, to make by hand, mix the Greek yogurt and mayonnaise together in a bowl until smooth. Finely mince the garlic and herbs and stir them in along with the lemon juice and spices.
Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Serve with crudités, pita wedges, crackers or potato chips. It’s also delicious with steamed artichokes.

Nutrition

Green Goddess Dip