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Nutrition Facts
Serving Size 1 cups, approx 209g Recipe makes 2 cups, approx)
Calories 610
Calories from Fat 544		(89%)
Amount Per Serving		%DV
	Total Fat 60.5g	93%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 35.2g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 941mg		39%
Potassium 699mg		19%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 2.1g	8%
	Sugars 1.2g
Protein 8.8g		17%
how is this calculated?

Herbfarm Green Goddess Dip

Recipe #110895 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Julesong
Feb 10, 2005

The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."

2 cups, approx (change servings and units)

Ingredients

3/4 cup fresh french tarragon leaf, gently packed
3/4 cup snipped fresh chives
3/4 cup Italian parsley, gently packed
4 anchovy fillets
3 tablespoons fresh lemon juice
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil
3/4 cup sour cream or plain yogurt

Directions

1
In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
2
Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
3
Turn off the machine and scrape down the sides.
4
Add the sour or yogurt and process until the dip is smooth.
5
Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
6
Note: you can use lower-fat sour cream, if you like.