WEEKDAYS 1e|12c|p

Green Goddess Dip

Clinton Kelly
Servings: 4 - 6
15 to 30 min

A delicious dip that is so easy to make!

  • Ingredients
  • step-by-step directions
Green Goddess Dip :
  • 1/2 cup Greek Yogurt
  • 2 tablespoons buttermilk
  • 3 tablespoons chives (roughly chopped)
  • 3 tablespoons parsley (leaves only)
  • 3 tablespoons tarragon (leaves only)
  • 1 lemon (zested and juiced)
  • 2 anchovy fillets
  • 1 clove garlic (peeled, minced)
To Serve:
  • 1 cup baby carrots (optional)
  • 1 cup radishes (rinsed, optional)
  • 2 English cucumbers (cut into spears, optional)
  • 1 green bell pepper (cut into strips, optional)
  • 1 package grissini (optional)
  • 1 head endive leaves (optional)
  • 1 cup snap peas (ends trimmed, optional)
  • In the bowl of a food processor fitted with a blade attachment, add Greek yogurt, buttermilk, chives, parsley, tarragon, lemon zest and juice, anchovy, garlic and pulse to combine. Season with salt and pepper.
  • Serve with crudite and grissini for dipping!
  • Tip: Make the dip up to 1 day in advance and keep in an airtight container in the refrigerator until ready to serve.
Similar categories: Dips and Spreads


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