Tarragon and Anchovy Dip

    1 hour 15 minutes

    This is a variant on American Green Goddess salad dressing in that it is intended as a party dip. Great with assorted vegetables or pita bread.

    7 people made this

    Serves: 16 

    • 3/4 cup sour cream
    • 3/4 cup mayonnaise
    • 2 cloves garlic, minced
    • 1/4 cup fresh parsley leaves
    • 2 teaspoons chopped fresh tarragon
    • 1 tablespoon lemon juice
    • 2 anchovy fillets
    • 1/4 cup minced fresh chives
    • 1 pinch salt and ground black pepper to taste

    Preparation:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour15min 

    1. Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

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    Reviews in English (7)


    Instead of lemon try Tarragon vinager  -  29 Jul 2010  (Review from Allrecipes USA and Canada)


    I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!  -  14 Mar 2011  (Review from Allrecipes USA and Canada)


    This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad.  -  15 Feb 2015  (Review from Allrecipes USA and Canada)