Green Goddess Dip
Redolent of fresh herbs, this dip is inspired by the classic green goddess salad dressing. The chef at San Francisco's Palace Hotel created the dressing in the 1920s to honor actor George Arliss, who was performing locally in a play called Green Goddess.
Ingredients
- 2 Tbs. coarsely chopped fresh chives
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 Tbs. coarsely chopped fresh tarragon
- 2 Tbs. coarsely chopped fresh basil
- 1 Tbs. coarsely chopped fresh chervil, plus chervil leaves for garnish
- 2 or 3 anchovy fillets
- 1 shallot, coarsely chopped
- 2 Tbs. fresh lemon juice
- 1/4 cup (2 oz./60 g) mayonnaise
- 3/4 cup (6 oz./185 g) sour cream
- Sweet paprika for garnish (optional)
- Crudités for serving (see related tip)
Directions
In a blender or food processor, combine the chives, parsley, tarragon, basil, chervil, anchovies, shallot, lemon juice and mayonnaise. Blend or process until smooth, about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Garnish with chervil leaves and paprika, if desired, and serve with crudités for dipping. Makes about 1 1/2 cups.
Williams Sonoma Test Kitchen