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

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