This Green Goddess Dip is truly the goddess of all dips! Years ago my new husband-to-be asked if I knew how to make this dip which tasted amazing with steamed artichokes . Since I always like a food challenge, I researched how to create this masterpiece as well as learning how to steam and eat an artichoke. I am so glad I did!
Fresh herbs leave me speechless as their flavor shines through shouting,” I’m here. Taste me!” (Tarragon, Italian Parsley, Cilantro, Basil) To that, add in some green onion, garlic and lemon juice. Now a few days ago when I was longing for this dip, I went on a search for some tarragon. I normally grow some in my herb garden specifically to make this dip. However, I obviously overlooked that purchase. (Sigh!) Neither grocery store I visited had any. My option was to go to my favorite produce/plant place and hope they still had some. Whew, that was a close one! Not only did they have a few pots of tarragon, all of the herbs they had remaining had been marked down considerably! Yeah me!
Blend all of that into the smooth and creamy light sour cream and mayonnaise. I had not made it in a while but thought of it as I passed by some artichokes in the grocery store. Honestly, I could eat this 24-7… breakfast, lunch and dinner… Dip artichoke leaves in it, garlic roasted shrimp, and even some fabulous Falafel chips! If you can think of it, you can dip it in this and it would be a memorable palatable experience
Prep time:
Total time:
Serves: 2 cups
- ¾ c. mayonnaise
- ¾ c. sour cream
- 2 garlic cloves, pressed
- 2 T. fresh cilantro, minced
- 2 T. fresh tarragon, minced
- 1 T. fresh basil, minced
- ¼ c. Italian parsley leaves, minced
- ¼ c. finely sliced green onion or finely diced chives
- 1 T. freshly squeezed lemon juice
- ¼ t. each salt and pepper
- Combine all ingredients into a smooth and creamy texture.
- Refrigerate at least an hour in a covered serving dish and allow flavors to meld.
