Karen Depp

Karen, hosting a houseful of runners, found this dip (and accompanying salad dressing) to be “absolutely the very best!” It received unanimous “thumbs up” and immediate requests for the recipe. She, and her guests, wouldn’t change a thing, even opting for the full-fat version. It’s now a declared “house special.”

Melissa Maedgen

Melissa explored the “voluptuous” side, using full-fat sour cream and mayo, simply because they were on hand. She described the result as “fantastic,” noting the beautiful balance and brightness despite the many flavors. Excellent with vegetables and crackers, it also served as a beloved salad dressing for her husband. Even without trying the low-fat, she predicted its goodness due to the intense herbal flavor, cementing it as “definitely a keeper.”

Leanne Abe

Leanne discovered this recipe almost by accident, with leftover sour cream, anchovies, and wilting basil. It was a hit at a party, praised for its beautiful color, bright herbaceousness, and garlic kick. She even experimented with fewer herbs (basil, chives, dried dill) and found it “still delicious,” creamy, tasty, and indistinguishable as low-fat. Its versatility shone through as she used it with veggies, pita chips, potato chips, shrimp, spread on toast with a fried egg, and even mixed into cherry tomatoes and avocado. Leanne marvels at its adaptability with different herbs and vinegars.

Liz Tarpy

Liz found the dip far from “delicate,” describing it as “delicious and decadent.” She appreciated the strong garlic and anchovy flavors. Her serving suggestions included grilled salmon and grilled baby Yukon golds, admitting she also enjoyed it straight off her spoon. Using full-fat mayo and low-fat sour cream, she raised a good point about the herbs – she simply threw them all in whole, questioning the need for prior chopping. She also wisely advised having a plan for leftover herbs to avoid waste.

Nancy A. Mosher

Nancy praises this recipe as a fantastic make-ahead option for entertaining, noting its excellent shelf life in the fridge – though she playfully suggests hiding or mislabeling it due to its addictive nature. She declares it “the perfect Green Goddess dip for all manner of things” and a highly versatile sauce. While tarragon wasn’t her favorite, she plans to experiment with lemon basil or a touch of lovage, highlighting the recipe’s flexibility with different tender herbs.

Karla Cyr

Karla seized the opportunity to use fresh garden herbs to create a dip that “doesn’t disappoint.” She, too, chose the full-fat versions for a creamier, richer condiment but acknowledged the lean option. She loved how the mayonnaise and sour cream transformed into a pale green, herb-speckled mixture with a distinct garlic-dill taste. Karla emphasizes that the dip tastes best after setting overnight and is perfect for crudités or toasted bread, even suggesting it as a sandwich spread. This “easy, no-fuss dip” is designed to please any crowd.

Emily Olson

Emily appreciated the simplicity of this “two-step” recipe. Although she couldn’t wait the full hour for the flavors to meld, she used low-fat sour cream and full-fat mayo. She planned to adjust for next time, craving more garlic, more salt, and less anchovy to suit her taste. Interestingly, she also found the dip thin enough to use as a delightful salad dressing for lettuce, tomatoes, and croutons.

Abigail Corn

Abigail loved the dip so much she made it twice more! She experimented with yogurt instead of sour cream (and no sugar) for a “diet dip” version, and also tried reducing the anchovy to just one for those preferring less salt and fish flavor. Both modifications yielded “nice results,” confirming her belief that the variety of herbs is the key, allowing for adaptation to taste or diet. She highly recommends it with vegetables and as a sauce for grilled or fried fish.

Sue Epstein

Sue enthusiastically declared this recipe “definitely a keeper!” She used real mayonnaise and full-fat sour cream, serving it as a dip for cut vegetables as a first course. Her guests were so enamored they requested more to put on their baked salmon main course. Easy to make, refreshing, and well-written, everyone simply adored it.

Victoria Filippi

Victoria found this dip “so delicious and fresh,” praising the amazing herb combination with the cool creaminess of sour cream and mayo. She highlighted how the anchovies provide a pleasant saltiness, perfectly balanced by the sugar and acidity of the white wine vinegar. Beyond raw vegetables, she suggested serving a dollop on grilled fish. Eager to try new applications, she plans to mix it into steamed rice for a refreshing side dish. A “must try!” indeed.

Sandy Hill

Sandy enthusiastically called this dip “a wonderful way to use the herbal bounty of the summer.” Using reduced-fat sour cream and mayonnaise, she found the dip “delicious and fresh tasting.” It disappeared quickly when served with fresh vegetables and wheat crackers. She even imagined it being delicious on baked potatoes and resolved to make a double batch next time without changing a thing.

Pat Francis

Pat is adding this recipe straight to her “party file.” She notes that despite being low-fat, it’s full-flavored and visually appealing. Perfect for both raw vegetables and potato chips, she found the anchovies subtly bolstered the flavor without being overtly present, contributing to a “wonderful freshness” from the herb blend. A “definite winner” in her book.

Tracey G.

Tracey appreciated the “great flavor” of the dip, especially given its low-fat ingredients, and loved using fresh herbs from her garden. However, she felt the raw garlic was a bit overpowering and planned to reduce it or omit it entirely in future preparations to allow other flavors to shine more.

Kara Vitek

Kara’s review is nothing short of rave. “Wow, this dip is amazing. It’s so flavorful, so rich, so velvety,” she exclaims, emphasizing that she used low-fat ingredients. She and her family couldn’t get enough, with Kara joking about licking the bowl clean. She successfully substituted anchovy paste, confirming its undetectable fish flavor but powerful depth. Kara is excited to use it in other ways, like on pizza or hot asparagus, declaring it a new “staple” in her home, especially when her herb garden flourishes. She extends her thanks for introducing her to this fantastic recipe.