Ingredients
Scale
For the Green Goddess Base:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup packed fresh basil leaves
- ½ cup packed fresh parsley leaves
- ¼ cup fresh chives, roughly chopped
- 2 tablespoons fresh tarragon leaves (or substitute more basil)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 anchovy fillet (optional, but adds great depth)
- Salt and pepper to taste
For the Toppings:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, diced
- 1 cup shredded Mexican cheese blend
- ½ cup sliced black olives
- 3 green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- 1 avocado, diced (add right before serving)
- Lime wedges for serving
Instructions
- Add the sour cream, mayonnaise, basil, parsley, chives, tarragon, garlic, lemon juice, and anchovy (if using) to a blender or food processor. Blend until smooth and bright green, about 30-45 seconds.
- Taste and season with salt and pepper. The dressing should be tangy and well-seasoned since it’s the base of the whole dip.
- Spread the green goddess dressing evenly in the bottom of a 9×13-inch dish or a large shallow serving bowl. You want a nice thick layer as your foundation.
- Layer the black beans evenly over the green goddess base, followed by the corn.
- Sprinkle the diced tomatoes over the corn layer, then add the shredded cheese on top.
- Scatter the black olives and green onions over the cheese layer.
- Right before serving, add the diced avocado on top and sprinkle with fresh cilantro. If you add the avocado too early, it will brown.
- Serve with tortilla chips and lime wedges on the side. The lime juice is great squeezed over the top for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
