Many moons ago, when I was just getting my feet wet in the kitchen, I did attempt a Green Goddess recipe. I couldn't tell you the source for the life of me, but it involved finely mincing all of the herbs and stirring them into a mayonnaise-sour cream blend. What resulted was an hour of my friends picking parsley bits out of their teeth—not an elegant sight at a dinner party, or anywhere for that matter. Perhaps it was my knife skills that needed sharpening that day, but the experience took the recipe out of my repertoire for a long while.
Fast forward a few years, and I finally felt ready to give Green Goddess another shot. Thank goodness I did; it's amazing what a blender can do for a dish! I kept my version pretty close to the many variations of the original found in my cookbooks and various sources online, although I used anchovy paste instead of fillets for ease, and plain Greek yogurt in place of sour cream. I'm sure it will be equally good with whatever you might have on hand.
I'm looking forward to many delicious years with this Green Goddess dip, and I'm sure there are many engagement parties and baby showers just begging to have it slipped onto the menu. That's what classics are for, after all.
Green Goddess DipServes 8
1/2 cup loosely packed flat-leaf parsley
3 packed tablespoons roughly chopped fresh chives
1 packed tablespoon roughly chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1 small garlic clove, peeled and sliced
1 cup mayonnaise, divided
1/2 plain Greek yogurt
In a blender, combine the parsley, chives, tarragon, white wine vinegar, lemon zest, lemon juice, anchovy paste, garlic, and 1/2 cup mayonnaise. Pulse until the mixture is completely smooth and all the ingredients are pureed.
Transfer the mixture to a medium mixing bowl or serving dish. Stir in the remaining 1/2 cup mayonnaise and Greek yogurt. Cover and chill until ready to use. Serve the dip with crudités, bread sticks, and/or potato chips.
(Images and recipe by Nealey Dozier)