Embrace classic dip once again

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The all-American dip, the dairy-based kind that clings to chips and crudites alike, is one of the most seductive innovations of that age of innocence, the 1950s. Now that fats have been partially rehabilitated, the classic dips look better than ever.

Green Goddess evokes another era so powerfully it seems brand-new. An adaptation of a salad dressing invented in the 1920s at the Palace Hotel in San Francisco, it is the most amazing blend of fresh herbs, herb-flavored vinegar, mayonnaise and a whole tin of anchovies - and when it's made fresh, it tastes like every one of those and much more.


Total time: 15 minutes (1 hour to chill)

Makes about 28 servings

3 ounces cream cheese, softened to room temperature

1 cup sour cream

1 (2-ounce) tin anchovies, drained

1/2 cup roughly chopped flat-leaf parsley

1/4 cup chopped chives

1 green onion, green part and 1 inch of the white, chopped

2 tablespoons tarragon vinegar

1 teaspoon Worcestershire sauce

1 cup mayonnaise

salt and ground black pepper to taste

In a medium bowl, combine the cream cheese and sour cream and blend until smooth. Set aside.

Combine the anchovies, parsley, chives, green onion, vinegar, Worcest- ershire sauce and mayonnaise in a blender and process until smooth. Transfer the mixture to the bowl and mix well. Season with salt and pepper to taste. Chill the dip before serving with potato chips or crudites.

Per serving (1 tablespoon): 89 calories; 1 gram protein; 1 gram carbohydrate; 0 grams fiber; 9 grams fat; 2 grams saturated fat; 13 milligrams cholesterol; 117 milligrams sodium

Regina Schrambling wrote this article for the Los Angeles Times, which provided the recipe analysis.

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