Green Goddess Dip

Originally aired

  • 3 to 4 anchovy fillets, drained
  • 1 small shallot, chopped or a small, 2-inch piece red onion or onions
  • 1/2 cup flat-leaf parsley, 3 handfuls
  • 3 tablespoons chives, about 12 blades
  • 2 tablespoons tarragon leaves, about 3 sprigs
  • Juice of 1/2 lemon
  • 1/4 cup EVOO Extra-Virgin Olive Oil
  • 1 avocado
  • 1/2 cup sour cream
  • Black pepper


In a food processor, combine first 6 ingredients and process while adding EVOO in a slow and steady stream. Once the mixture is paste-like, add the avocado and sour cream and process once again until smooth. Transfer dip to a bowl and serve with veggies and breadsticks alongside for dipping.