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Green Goddess Dip

Green Goddess Dip

Makes about 2-1/2 cups


  • 1-1/4 cups low-fat sour cream
  • 3/4 cup reduced-fat mayonnaise
  • 1/3 cup water
  • 1/4 cup packed fresh parsley leaves
  • 1 tablespoon fresh tarragon leaves
  • 1 tablespoon lemon juice (about 1 lemon)
  • 2 anchovy fillets, rinsed, patted dry and minced
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1/4 cup minced fresh chives
  • Salt and ground black pepper


  1. Process the sour cream, mayonnaise, water, parsley, tarragon, lemon juice, minced anchovies and minced garlic together in a food processor until smooth and creamy, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
  2. Transfer the mixture to a serving bowl; stir in the chives and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt and pepper as needed before serving.)

Nutritional Information (Per Serving)

  • Calories: 60
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Carbohydrate: 4g
  • Protein: 2g
  • Fiber: 0g
  • Sodium: 170mg

Recipe Courtesy of: The Best Light Recipe ©2006 by the Editors of Cools Illustrated, ISBN: 0-936184-97-3

Wayne Physicians

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