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Sauces and Condiments

Green goddess dip

Green goddess dip
Los Angeles Times

At all but the most archly ironic parties, classic creamy dips seem to have gone the way of pigs in a blanket. Salsa and guacamole are inescapable, and even hummus is more likely to turn up with the cocktail du ... Read more

Total time: 15 minutes, plus 1 hour chilling time | Serves about 28
  • 3 ounces cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 (2-ounce) tin anchovies, drained
  • 1/2 cup roughly chopped flat-leaf parsley
  • 1/4 cup chopped chives
  • 1 green onion, green part and 1 inch of the white, chopped
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • Salt and freshly ground black pepper to taste

Step 1In a medium bowl, combine the cream cheese and sour cream and blend until smooth. Set aside.

Step 2Combine the anchovies, parsley, chives, green onion, vinegar, Worcestershire sauce and mayonnaise in a blender and process until smooth. Transfer the mixture to the bowl and mix well. Season with salt and pepper to taste. Chill the dip before serving with potato chips or crudites.


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