gutfud – the food, es ist gut

Fresh tarragon from BD's market stand.

When the warm season settles in, I start looking for tarragon at the farmers market. And when I start seeing it in lush bundles at BD’s Saturday market stand, that’s when I know that summer is here.

They sell it in bunches for a dollar, it’s usually more than I can use. One item I love making with it is green goddess dip. I got the recipe from Sandrine years ago, I first had it during a backyard bbq she hosted in celebration of her husband’s birthday and the full blue moon. Looking back at the calendar, I realize it was exactly five years ago, to this day.

Green Goddess Dip

3/4 Cup sour cream (can use Labneh yoghurt instead)
3/4 Cup good mayonnaise
2 garlic cloves, pressed or finely minced
1/4 Cup minced flat leaf parsley
1/4 Cup minced chives
2 Tbsp. minced tarragon
1 Tbsp. lemon juice, or a bit more to taste
1/8 t. salt
1/8 t. fresh ground pepper

Mix the sour cream and mayonnaise together, smoothing out any lumps.
Stir in all the minced fresh herbs, lemon juice and spices.
Cover and let sit in the refrigerator for an hour to let the aromatics flavor the dip. It’s even better if left overnight.
Serve with crudite, pita wedges, crackers or potato chips. I love it with sweet, crunchy carrots. It’s also a good dip with artichokes.