This recipe for luscious all-purpose green goddess dressing and dip makes just about everything taste heavenly. The story goes that it got its name from a play in San Francisco called “The Green Goddess”, but everyone knows a dip as verdant as this one just has to own that moniker. Secrets of a Home Cook likes the herb combo of dill, basil, parsley and tarragon, but any herb combo will do. Use up what you have in the fridge or what’s growing in the garden, a bonus this time of year when fresh herbs are thriving.
Fresh herbs: If you think about it, why use dusty dried herbs when fresh ones are alive with flavor and just as easy to grow, as they are to buy? Fresh herbs can be stored in the fridge set in water like a bouquet. They’ll last a long time and stay crisp every time you need them.
Secret ingredient: Keep this secret ingredient of anchovies to yourself if you want your kids to dip their veggies into green goddess dressing. The truth is, the anchovy flavor is pure magic adding a rich and briny saltiness sometimes called umami. More importantly adding an anchovy or two adds a layer of flavor with no detection of anchovy whatsoever.
Go “lite”: Fat equals flavor in most recipes, but in this one it’s okay to go with the lite versions of mayo and sour cream. The herbs, lemon, garlic and anchovies are so assertive and packed with flavor, the rest is simply a supporting role.
- ¼ cup dill (chopped and loosely packed)
- ¼ cup basil (chopped and loosely packed)
- ¼ cup parsley (chopped and loosely packed)
- ¼ cup tarragon (chopped and loosely packed)
- Zest of 1 lemon, juice of half
- 2 anchovies
- 1 small-ish garlic clove
- ½ cup sour cream
- ½ cup mayonnaise
- Few cranks of pepper, salt to taste
- Place everything in a food processor and whirl until green and goddessy. Serve as a dressing on salad, a dip for veggies or a sauce with fish, chicken or meat.