This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Ingredients
Makes 10 servings
Step 1
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead.Cover and chill.
Step 2
Place bowl of dip on large platter. Surround with shrimp and vegetables.
Leave a Review
Reviews (17)
Back to TopThis is fantastic - it always gets rave reviews. I wonder if those who didn't like it really followed the recipe - I've made it when I didn't have anchovies or shallots or one of the herbs, and it was not as good. The avocados can also be of different quality - size. Taste before finishing and make adjustments with oil/lemon juice/sour cream/mayo to balance as needed.
ellabug
Seattle, WA
11/23/2017
Made the recipe for my Super Bowl party and served it with large shrimps, radishes, and snow peas. A big hit. It is delicious. I'll use the leftover dressing to make a yummy shrimp salad. A keeper.
Anonymous
Ladera Ranch, CA
2/4/2013
I made this recipe a second time thinking it would be better after one practice run and I was proven wrong. I can not get these ingredients to emulsify. The oil separates every time and there is not enough flavor in the dip. Big disappointment since we live in San Francisco where Green Goddess was born.
ijennifer2
12/23/2011
I used dried tarragon because I couldn't find fresh. Omitted the oil and used 2 tablespoons of mayo. Added more garlic, a bit more shallots, and one more anchovy and let the flavors meld for a day. Turned out great and very flavorful!
selftaughtgourmet29
San Jose, California
3/26/2010
I have to agree with the other reviewers who have said this dip is just okay. The flavors were a tad too subtle for a dip.
Anonymous
12/1/2009
I was nervous about making this since the reviews are mixed, but it ended up delicious. The flavor was really complex -- better for adults than kids -- and a nice addition to the veggies and shrimp. I used slightly less olive oil than the recipe called for, but I bet you could leave it out entirely.
sfilucci
oakland, ca
11/28/2009
我认为这是非常无聊的,尽管所有的the fresh (expensive) ingredients. I even let it sit for 24 hours to let the flavors blend before serving it. I skipped the oil all together because it was so thin already. I wont be making it again. Save your money and time.
mhile
Madison, WI
1/2/2009
easy to make but not impressed with the final product. I am reminded that it is the quality of the ingredients that can make or break a recipe. The dip had a bitter undertone which I found came from the fresh basil I used, which was really bitter. Didn't really taste the depth that the anchovies give to dishes and I didn't like the consistancy the avocado gave. It is a dip based on the dressing. I find the dressing much more vibrant and delicious.
nycpdx68
Portland, Or
12/30/2008
I've made this dip twice over the last few weeks to rave reviews! Followed the recipe pretty closely with exception of substituting 1/2 the sour cream with mayonnaise. Offers a great alternative for a shrimp dip to every day cocktail sauce. Will definitely make again!
dld0121
12/20/2008
This dip was so zingey, my roommate made a really sour face when she tasted it. I added extra sour cream and a spoonful of light mayo which seemed to tone it down a bit; but still too zingy/sour. The lemon juice seemed to overpower it and the garlic was a little much. The tarragon overpowered as well, I even used dried and only 2 TB. I served it at my holiday cocktail party with crudites and hardly any of it was eaten.
ekoorbsnave
Portland, OR
12/15/2008
This dip rocked! We had it for Thanksgiving appetizers and it was a hit esp. with the endive. This is a must have item for your holiday party. Thumbs way up!
Anonymous
MMC from NC
12/6/2008
After being in fridge the flavour was much improved and everyone raved! I would definately make this again but with half the oil!
KatieinCayman
12/1/2008
I made this recipe for Thanksgiving and was very dissapointed. It tasted great until I streamed in the 1/2 cup olive oil called for at the end of the recipe. It was way too much, it gave the dip a strong olive oil taste that coated the mouth when eating. I had to throw it out and use Ranch dip instead, which was not nearly as interesting but edible. Maybe half the amount of oil or no oil woud be better.
teidsath
Sacramento, CA
12/1/2008
I forgot the tarragon! So I used basil in place of the tarragon and oregano in place of the basil.. so take my review for what it is worth. I tasted it before I added the olive oil I thought it was fantastic.. after adding the oil it was ok! Just thought I missed the salt and pepper, it is in the fridge hopefully the flavours will merge and it will taste better later!
KatieinCayman
11/30/2008
Delicious and very flavorful. Perhaps the cook who thought it was bland left something out, or didn't add enough S&P? With the anchovies, shallots, herbs, etc. I though it was highly seasoned. Guests gobbled it up, and it was a nice starter - not too heavy before a big meal. I made it as written with two substitutions: I used thick Greek yogurt in place of sour cream, and I subbed a handful of chopped green onions for the garlic. They gave it a nice bright green flavor.
Anonymous
boston, ma
11/29/2008
