Green Goddess Dip

With my herb garden thriving, I secretly consider myself to be a bit of a Green Goddess. So when I found this recipe on the Williams Sonoma website, I knew I was destined to love it! It was the arrival of a big bag of farmers market heirloom carrots that inspired me to finally make this heavenly dip. This dip is jam packed with many of my favourite flavours: chives, parsley, basil, mint, and lemon. How could you possibly go wrong with a combination like that? And with merely a few pulses in the food processor, this recipe is super simple! The bright and fresh flavours in this dip went perfectly with the gorgeous heirloom carrots (just look at those colours!) as well as crunchy vegetable chips purchased from the supermarket. My family and I loved this dip so much, we devoured the entire bowl in one sitting! So if you are considering serving this to a crowd, I would suggest doubling the recipe so no one is left disappointed.

Note: The original recipe calls for 1 tsp tarragon. I am not a fan of tarragon, so I omitted it, but feel free to add it in if you like. I also added a bit of garlic, because, honestly, what's a great dip without at least a bit of garlic?!

Ingredients:

2 tbsp roughly chopped fresh chives

2 tbsp roughly chopped fresh flat-leaf parsley

2 tbsp roughly chopped fresh basil

1 tbsp roughly chopped fresh mint

2 or 3 anchovy fillets (I used anchovy paste)

2 tsp pureed garlic

1 shallot, roughly chopped

2 tbsp fresh lemon juice

1/4 cup mayonnaise

3/4 cup sour cream

Directions:

1. In a blender or food processor, combine the chives, parsley, basil, mint, anchovies, garlic, shallot, lemon juice, and mayonnaise. Blend or process until smooth.

2. Transfer the mixture to a bowl and stir in the sour cream. Cpver with plastic wrap and refrigerate for at least 30 minutes.

3. Serve with crudites or chips.