Green Goddess Dip

By • July 2, 2013 0 Comments

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Author Notes: This recipe should really be called the triumph of hope over experience. I have tried to maintain a herb garden on my windowsill throughout the long, Danish winter. I have seen my basil plants shrivel, tarragon fall limp like a Belle Epoque heroine with consumption and lost more parsley than I care to remember. This dip needs lots and lots of fresh herbs. It is vegetarian and a bit lighter than a traditional green goddess dip.Canalcook


Makes 1 cereal bowl sized amount

  • 1 tablespoon fresh basil
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • 3-4 tablespoons creme fraiche
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • 1/2 to 1 tablespoons white wine vinegar
  • 1 finely chopped shallot
  • 1 chopped garlic clove
  1. Blend all the ingredients in a bowl with a stick blender.
  2. If you don't have a stick blender, mash the avocado with a pestle and mortar and stir together.
  3. Season and serve.

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