Dip- Green Goddess Dip
Source of Recipe
Cooks Illustrated 1999
List of Ingredients
3/4 sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
2 medium garlic cloves, chopped
1/4 cup papasley leaves
2 tgeaspoon fresh tarragon leaves, chopped
1 tablespoon juice from 1 lemon
2 anchovy fillets
1/4 cup fresh chives, minced
Salt and ground black pepperRecipe
In bowl of food processor, process sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to a medium bowl; stir in chives. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 2 days.)
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