Green Goddess dip

By Mary Berg
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You can never go wrong with veggies and dip. However - changing up the ranch sauce to something more creative will surely have your guests wanting more! 



  • 2 cups lightly packed watercress
  • ½ cup lightly packed basil leaves
  • ¼ cup lightly packed parsley leaves
  • ¼ cup chopped chives
  • 1 tablespoon chopped tarragon
  • 1 garlic clove, peeled and roughly chopped
  • 1 lemon, zested and juiced
  • ¼ cup soft goat cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon anchovy paste, optional
  • Kosher salt
  • Freshly ground black pepper
  • Assorted cut-up vegetables, for dipping
  • Assorted chips, for dipping
  • Pita triangles, for dipping


  1. Add the watercress, basil, parsley, chives, tarragon, and garlic to the bowl of a food processor and pulse eight to 10 times to mix and chop. Scrape down the sides of the bowl and add in the lemon zest, lemon juice, goat cheese, mayonnaise, sour cream, Dijon, and anchovy paste and blend until everything is finely chopped and well combined.
  2. Scrape down the sides of the bowl, give the dip another blend, and season with salt and pepper to taste.
  3. Serve immediately with veggies, chips, and pita bread for dipping or cover and refrigerate until ready to serve. If you do refrigerate the dip, it will thicken up a little.


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