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In our big fat June anniversary issue we mention a vintage Green Goddess Dip. Here's our quick and tasty updated recipe for this crowd-pleasing party dish.
4 anchovy fillets, minced
3 green onions, coarsely chopped
1/4 cup coarsely chopped parsley
2 tbsp finely chopped chives
2 tbsp coarsely chopped tarragon
2 tbsp white-wine vinegar
1/2 cup mayonnaise
1 1/2 tsp lemon zest
2 tbsp lemon juice
3/4 cup Greek yogurt
1/4 tsp granulated sugar
1/4 tsp ground pepper
WHIRL all ingredients in a food processor until smooth. Taste and add more salt if needed. Serve with crunchy veggies.