Svelte Green Goddess dip takes the cool and creamy herbal classic and lightens it up a bit. Anchovies add a hit of umami, while low-fat sour cream keeps it velvety.
*Can I use full-fat mayo?
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
- Quick Glance
- 15 M
- 15 M
- Serves 12 | Makes 1 1/2 cups
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.
Add the sour cream and mayonnaise and process until smooth. Scoop into 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.) Originally published September 20, 2010.
Recipe Testers' Reviews
Absolutely the very best! With a houseful of runners here this weekend, the Green Goddess dip and salad dressing was just perfect. It got a thumbs up from everyone and requests for the recipe. No one would change a thing (we used the full-fat version). This will be one of the house specials here.
I made the “voluptuous” version of this dip, using full-fat sour cream and mayo, not because I thought the low-fat version would be bad, but because the full-fat ingredients happened to be sitting in my fridge. It was fantastic. Having so many different flavors going into it, one might think the dip would taste muddled or that there would be a clash, but it’s beautifully balanced and bright. Great with vegetables or crackers.
It’s also not too thick to use as a salad dressing. My husband tried it over a salad and loved it. Even though I didn’t try the low-fat ingredients, I have a feeling that the dip would still be very good because there’s so much herbal flavor. Definitely a keeper.