Crudites with Green Goddess Dip

Kitchen cue: Serve this Green Goddess Dip with assorted crudites, such as baby carrots, celery sticks, bell pepper strips, and endive leaves. Prepare these vegetables 1 day ahead, then wrap them in damp paper towels and store in resealable plastic bags in the fridge. Dip can be made up to 1 day ahead; chill covered.

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Yield: about 2 cups Prep 30 mins Start to Finish 35 mins


  • 1 1/2 cups  mayonnaise
  • 1/2 cup  sour cream
  • 1 cup  chopped flat-leaf parsley
  • 3/4 cup  chopped chives
  • 1 tablespoon  finely chopped bottled or canned flat anchovy fillets
  • 4 teaspoons  chopped fresh tarragon
  • 1/2 teaspoon  minced garlic


1. Combine all ingredients in a food processor or blender and pulse until mixture just begins to turn pale green. Stir in freshly ground black pepper to taste.

2. Transfer dip to a bowl, cover with plastic wrap and keep chilled. Serve with crudites.

Nutrition Facts

  • cal.(kcal)165,
  • sat. fat(g)4,
  • carb.(g)1,
  • sodium(mg)150,
  • Percent Daily Values are based on a 2,000 calorie diet
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