My F&W
quick save (...)
Green Goddess Dip with Crudités
© John Kernick

Green Goddess Dip with Crudités

  • SERVINGS: makes 2 1/2 cups

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.

  1. 1 cup crème fraîche or sour cream
  2. 1 cup mayonnaise
  3. 1/2 cup packed flat-leaf parsley leaves
  4. 2 tablespoons snipped chives
  5. 1 tablespoon tarragon leaves
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon fresh lime juice
  8. 3 oil-packed anchovies
  9. Salt
  10. Freshly ground pepper
  11. Assorted vegetables for dipping, such as sliced black radishes, celery, cucumbers and steamed asparagus
  1. In a blender, combine the crème fraîche and mayonnaise with the parsley, chives, tarragon, lemon juice, lime juice and anchovies and puree until smooth. Season the dip with salt and pepper; serve with the vegetables.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.