Green Goddess Dip
By: Emily Heston
Published: Thursday, December 10, 2009 - 3:41pm

Ingredients




3/4 cup mayonnaise (Best Foods or Hellman's, preferably)
3/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon tarragon vinegar
4 anchovy fillets, finely chopped
2 cloves garlic, finely minced
1/2 cup coarsely chopped Italian parsley
1 tablespoon coarsely chopped mint
1 tablespoon snipped chives
2 tablespoons thinly sliced scallions
2 tablespoons finely chopped tarragon leaves
freshly ground pepper and salt, to taste

Preparation

1 Stir together the mayonnaise, sour cream, lemon juice, chopped garlic, Worcestershire and vinegar, preferably in a bowl with a fitted lid for storage. 2 Pour in all of the gorgeous herbs and combine. 3 For best flavor, this should be stored in the refrigerator for at least 3 hours before serving. Add salt and pepper to taste before serving. 4 This dip is delicious with or without the anchovies.