Green goddess dip

Recipes / Fish

It takes hardly any time to whiz up this creamy herb dip – great for lazy days.

Recipe «Green goddess dip» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup fresh basil leaves, 1/2 cup fresh continental parsley leaves, coarsely chopped, 1 small garlic clove, finely chopped, 1 anchovy fillet, coarsely chopped, 1 tsp dried tarragon leaves , 300g ctn sour cream, 60g mayonnaise, 1 tbsp lemon juice , Extra virgin olive oil, to serve.

Ingredients:

  • 3/4 cup fresh basil leaves 
  • 1/2 cup fresh continental parsley leaves, coarsely chopped 
  • 1 small garlic clove, finely chopped 
  • 1 anchovy fillet, coarsely chopped 
  • 1 tsp dried tarragon leaves 
  • 300g ctn sour cream 
  • 60g mayonnaise 
  • 1 tbsp lemon juice 
  • Extra virgin olive oil, to serve 

Instructions

  1. Process the basil and parsley in a small food processor until coarsely chopped. Transfer half the mixture to a small bowl. Cover and place in the fridge until required.
  2. Add the garlic, anchovy, tarragon and 60g (1/4 cup) of the sour cream to the remaining basil mixture in the food processor. Process until smooth. Transfer to a bowl. Stir in mayonnaise, lemon juice and remaining sour cream until well combined. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to develop the flavours.
  3. Stir a little oil into the reserved basil mixture. Drizzle over the dip. Season with pepper.