Let this gorgeous Green Goddess dip take centre stage all summer long. She’s a deliciously light and fresh wonder sauce that goes so well with crunchy crudités. Laidback and low-prep, with no cooking involved, means you can just chill. Go on, take a dip…
There’s always room on my table for one more dip! Try this Whipped Feta and Ricotta Dip with Mint Pistachio Pesto too to do a dip double up.
I cannot get enough of cool creamy sauces in the summer. As temperatures rise I want the flavour of fresh herbs, the crunch and snap of raw vegetables, the dryness of a crisp white wine. Ahh, those longer, warmer evenings are so nearly with us.
What is Green Goddess dip?
A beautiful blend of mayonnaise and sour cream, vibrant herbs, citrus and anchovies, a scoop of this dip is like radiant summer sunshine. It’s an antidote for mind, body and soul.
The green in my green goddess dip recipe comes from basil leaves. I like the slightly bitter edge it offers against the smooth mayonnaise. However, almost any herb will do; coriander (cilantro), mint, parsley, tarragon or chives. Or even a blend of two or three.
The variation doesn’t stop there either. The versatile temptress can be made vegetarian too by leaving out the anchovies. Although, I believe they add that sought after umami flavour, so if you are a fish-eater, I urge you to try it out!
Born in the glamorous Twenties of San Francisco, the Green Goddess was quite literally the star of the show. Created by a resident chef at The Palace Hotel, the sauce was served in honour of a guest and the star of the silent movie “The Green Goddess”.
And almost one hundred years later, the exotic leading lady is still stealing the show.
Is she a dip? Is she a dressing? Is she a sauce? She’ll be whatever you want her to be. As long as she’s a signature shade of green.
Green Goddess is nothing if not versatile. Serving with crudités alone makes for a lovely light snack, but here a few of my more substantial faves:
- coating pasta in a summery pasta salad
- drizzled over a chicken and potato salad
- as a dip for peeled prawns or grilled meat
- spread over thick sliced bread in the ultimate BLT
- dolloped over a tray of roasted vegetables
Recipe tips and notes
- The Green Goddess recipe is open to interpretation. This is my tried and tested recipe, but feel free to play with herb variations as well as the proportions of mayonnaise and dairy ingredients.
- Anchovies. Even if you’re not a fan, I urge you to try them! Let me clarify, they do not make this an overwhelmingly fishy-flavoured sauce. What they bring is a rich and salty undertone to the fresh dressing. You wouldn’t even know they were in there if I hadn’t told you!
- You will need a blender of some kind! This Goddess is served smooth.
- This is a great way to use up any stray vegetables in the salad drawer. Just as long as they still have some crunch! If you’re using asparagus, it will need a quick blanch before serving.
- I love a cracker with this dip. Oaty, seedy, wheaty… anything goes!
Storage and leftovers
This little beauty can be made ahead of time- perfect if you’re planning a party. Make up your batch and store in an airtight container for up to 3 days in the fridge.
What’s even more appealing is that the flavours of garlic and salt will develop making your dip even more flavoursome when you serve.
I don’t advise freezing though. Due to the dairy component, a stay in the freezer will give you a grainy sauce. Very unGoddess.
Favourite Dip Recipes to Try:
- Hot Crab and Roasted Corn Dip
- Smoked Cheddar Southwest Dip
- Cheesy Cranberry and Chorizo Dip
- Creamy Cilantro and Walnut Dip
Green Goddess Dip with Crudités
- 1 blender or food processor
For the Dip
- 250g/1 cup mayonnaise
- 4-5 green onions white and green parts
- 30g/1 cup fresh basil leaves
- 1 lemon, juice only
- 2 cloves garlic
- 2 anchovies
- 0.5-1 tsp salt adjust to taste
- 1 tsp black pepper
- 175g/2/3 cup sour cream or plain yogurt
- 1 cucumber
- 1 carrot
- 10 radishes
- 100g/3.5 oz asparagus blanched
- 100g/3.5 oz sugar snap peas
- Combine all dip ingredients but sour cream and salt in a food processor or blender and process until smooth. Stir in sour cream and salt to taste.
- Prepare the crudités. Blanch the asparagus in boiling water for 5 minutes until the asparagus turns bright green than drain and plunge in ice cold water for about 30 seconds, then remove and air dry.
- Slice the cucumber and half the radishes, cut the carrot into matchsticks.
- Arrange the crudités on a serving platter. Serve the dip in a small serving bowl along the crudités.
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