Photo: Veggies and Breadsticks and Groovy Green Goddess Dip Recipe
Ingredients
Dip:
- 1(2-oounce) can anchovies fillets, drained
- 1 small shallot, chopped or a small, 2-inch piece red onion or onions
- 1/2 cup flat-leaf parsley, 3 handfuls
- 12 blades fresh chives, chopped, about 3 tablespoons
- 2 tablespoons chopped tarragon leaves, 3 sprigs
- 3 tablespoons white wine or tarragon vinegar - eyeball it
- 1/2 lemon, juiced
- 1/3 cup extra-virgin olive oil, eyeball it
- 1 cup sour cream
- Black pepper
- 3/4 pound "baby" carrots
- 1 celery heart, cut into 4-inch sticks
- 1 red bell pepper, seeded and sliced into 1/2-inch strips
- 1 package bread sticks, any flavor or variety
Directions
In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.
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By heyhay1242_9952760
Pittsburgh, PA
on April 15, 2008
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I really liked thisd recipe. It was smooth, yet it had texture. I made it for my family, and they all loved it! It is definately a keeper!
By bethadams_1638932
New Bern, NC
on August 07, 2007
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This was delicious. Be careful not to add too much vinegar. Next time I make it I might add a little less than the recipe calls for to make it a little thicker and not so tangy. It is great!
By wehoscott
Studio City, CA
on May 31, 2007
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Wow, Rachael, you helped me bring back a '70s favorite! As a teenager this was my dressing of choice, and I remember 7 Seas sold it in a bottle for some time. It turned out great. I displaced some of the sour cream with mayonnaise: about 2/3 cup sour cream and 1/3 cup mayo. I'm going to make this all the time - I'm so tired of ranch!
Read all 13 reviews