Green Goddess Dip



1 cup mayonnaise

3/4 cup sour cream

1 tablespoon cider vinegar, may use lemon juice

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon leaves

1⁄2 teaspoon minced fresh garlic

2 canned anchovy fillets or 1 teaspoon anchovy paste

1/4 teaspoon kosher salt

1/8 teaspoon black pepper


1. Add all of the ingredients, except the chives, to a blender or food processor and pulse until well combined.

2. Chill for at least 1 hour before serving as a dip for vegetable crudité.


Use a little less garlic.


Calories:80 |Fat: 7g |Protein: 1g |Fiber: 0g |Net Carbs:3g