Green Goddess Dip

Add a little zest to your veggie tray with this easy dip recipe, featuring fresh herbs and just the right hint of anchovies. Coarse black pepper will kick it up a notch.

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1 (2 oz.) can anchovy fillets, drained
1 small shallot, chopped
1/2 cup flat leaf parsley
12 blades fresh chives, chopped (about 3 tablespoons)
2 Tablespoons chopped tarragon leaves (3 sprigs)
3 Tablespoons white wine vinegar
1/2 lemon, juiced
1/3 cup extra virgin olive oil
1 cup sour cream
black pepper (to taste)


In a food processor, combine the first 6 ingredients. Turn on the food processor and stream in olive oil. Once blended, transfer mixture to a bowl and stir in sour cream and black pepper.

Serve with vegetables and breadsticks.

How to Serve it Up

Beverage Napkins
Cup 14 oz.