Green goddess dip

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Green goddess dip
  • 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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