Svelte Green Goddess Dip

Those of you with an herb garden will find this low-calorie green goddess dip recipe easy to make—the recipe turns a bundle of freshly clipped herbs into a delicate green, creamy sauce. The perfect dippers to go with it are garden-fresh vegetables such as asparagus spears, baby carrots, radishes, and cucumber.–Diane Morgan

LC Voluptuous Green Goddess Dip Note

Let’s be clear about one thing, shall we? This is not The Original Green Goddess Dip. We can’t imagine that was ever dubbed “svelte,” in any incarnation or any era. This tweaked rendition, though not quite classic, is definitely svelte. Or rather, svelte-inducing. Of course, if you prefer to use full-fat sour cream and mayo rather than low-fat, we’re not about to stop you. We may, though, remind you that while thick-cut, kettle-cooked potato chips are tempting, virtuous vegetables become vixen-like when swiped through this super creamy dip.

Svelte Green Goddess Dip Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Makes 1 1/2 cups


  • 2 oil-packed anchovy fillets, rinsed and patted dry
  • 1 large clove garlic, smashed
  • 2 scallions, including 3 inches of the green tops, cut into 1/2-inch lengths
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 1/4 cup lightly packed fresh cilantro leaves
  • 1/4 cup chopped fresh dill
  • 2 tablespoons coarsely chopped fresh tarragon leaves
  • 6 large fresh basil leaves, torn into pieces
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon sugar
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup reduced-fat sour cream
  • 1/2 cup reduced-fat mayonnaise


  • 1. In the work-bowl of a food processor fitted with the metal blade, process the anchovies, garlic, scallions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula.
  • 2. Add the sour cream and mayonnaise and process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. (This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.)
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