WHY THIS RECIPE WORKS Green goddess dip is all about the fresh herbs, and here we use a trio of them: parsley, chives, and tarragon. For our base, we tested mayonnaise, sour cream, yogurt, buttermilk, heavy cream, cottage cheese, and cream cheese—in all possible combinations. It turned out that a combo of mayonnaise and sour cream made the strongest pairing with the herbs. The mayonnaise contributed the body, richness, and velvety texture we wanted in a creamy dip, while the sour cream heightened the tanginess. The flavor of this dip will continue to develop over the chilling and storage time. This is great with all manner of crudités, and it can even be thinned with a little water to use as a salad dressing.
Makes: about 1¾ cups
Total time: 10 minutes (plus 1 hour chilling time)
INGREDIENTS:
- ¾ cup mayonnaise
- ¾ cup sour cream
- ¼ cup minced fresh parsley
- ¼ cup minced fresh chives
- 2 tablespoons minced fresh tarragon
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
INSTRUCTIONS:
- Whisk all ingredients together in serving bowl until smooth and creamy.
- Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour. (Dip can be refrigerated for up to 2 days.)
