Green Goddess Dip
Green Goddess Dip
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  • 3-4 anchovy fillets, drained
  • 1 small shallot, chopped or a small, 2-inch piece of red onion or onions
  • 1/2 cup flat leaf parsley (2 handfuls)
  • 3 tablespoons chives (about 12 blades)
  • 2 tablespoons tarragon leaves (about 3 sprigs)
  • Juice of 1/2 lemon
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 avocado
  • 1/2 cup sour cream
  • Black pepper

In a food processor, combine first 6 ingredients and process while adding EVOO in a slow and steady stream. Once the mixture is paste-like, add the avocado and sour cream and process once again until smooth.

Transfer the dip to a bowl and serve with veggies and breadsticks alongside for dipping.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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