December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Green-goddess-dip.jpg" srcset="https://img.taste.com.au/9bc7Rz7p/w720-h480-cfill-q80/taste/2016/11/green-goddess-dip-66321-1.jpeg 720w, https://img.taste.com.au/AgtpAqfe/w643-h428-cfill-q90/taste/2016/11/green-goddess-dip-66321-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Green goddess dip"
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- 4:10 Prep
- Makes 375ml (1 1/2 cups)
- Easy
It takes hardly any time to whiz up this creamy herb dip – great for lazy days.
Featured in
Easy entertaining, Nutrition information
Ingredients
- 3/4 cup fresh basil leaves
- 1/2 cup fresh continental parsley leaves, coarsely chopped
- 1 small garlic clove, finely chopped
- 1 anchovy fillet, coarsely chopped
- 1 teaspoon dried tarragon leaves
- 300g ctn sour cream
- 60g (1/4 cup) mayonnaise
- 1 tablespoon lemon juice
- Extra virgin olive oil, to serve
Method
Step 1
Process the basil and parsley in a small food processor until coarsely chopped. Transfer half the mixture to a small bowl. Cover and place in the fridge until required.
Step 2
Add the garlic, anchovy, tarragon and 60g (1/4 cup) of the sour cream to the remaining basil mixture in the food processor. Process until smooth. Transfer to a bowl. Stir in mayonnaise, lemon juice and remaining sour cream until well combined. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to develop the flavours.
Step 3
Stir a little oil into the reserved basil mixture. Drizzle over the dip. Season with pepper.
Nutrition
990 kj
Energy
24g
Fat Total
14g
Saturated Fat
1g
Fibre
1.5g
Protein
4g
Carbs (total)
All nutrition values are per serve
Notes
Preparation time excludes overnight chilling time.
- Author: Alison Adams
- Image credit: Christian Petersen & Al Richardson
- Publication: Australian Good Taste
Source: taste.com.au
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