Green Goddess, that is. A '70's staple salad dressing has voiced a comeback, and reincarnates itself here as a dip. The tartness of parsley is evident throughout, and may be a little uncomfortable for parsley haters (the ilk of which I find in increasing numbers), so proceed with caution when serving this up with crudites.
I loved this silky, smooth dip, and it's a welcome change from the usual Ranch dressing (that gets pulled into double duty) whenever a vegetable tray pops into a buffet table or crudites get passed around as an appetiser.
I found this recipe in our local daily, shared by Lari Robling who authored the cookbook "Endangered Recipes: Too Good to be Forgotten" (Stewart, Tabori & Chang). I haven't bought this cookbook, but in it, the author appears to revive old classics from decades past. Pass the aspic, please....
Green Goddess Dressing (adapted from Cookbook cited above, and Flavor section of the Houston Chronicle -August)
1 cup parsley - washed, dried, stems removed and chopped
2 cloves garlic - grated
1 scallion - chopped
2 Tbsp white wine vinegar (author recommends tarragon vinegar)
2 tsp anchovy paste (or to taste)
1 cup mayonnaise
1 cup sour cream
Optional - 1 tsp Dijon Mustard (I omitted)
1.Blend parsley, scallion, garlic, vinegar and anchovy paste in a blender until vegetables are fairly minced and ingredients are mixed together. (Chopping the parsley beforehand helps otherwise I found it tough to mince).
2.Add mayonnaise and sour cream and blend.
3. Refrigerate overnight or for at least a few hours to help the dressing "set" and the flavors to mingle.
4. Serve as a dressing or as a dip with brightly colored vegetable crudites like julienned bell pepper, cherry tomatoes etc.