GREEN GODDESS DIP
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h
Yield About 2 1/2 cups
Number Of Ingredients 11
Steps:
- Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
- Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
- Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 274 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN GODDESS DIP
Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook.
Provided by KellyMac6
Categories Vegetable
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Process all of the ingredients in a food processor until smooth, about 20 seconds.
- Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
- Serve chilled with crackers or crudites.
Nutrition Facts : Calories 817.1, Fat 72, SaturatedFat 25.9, Cholesterol 98, Sodium 1120.8, Carbohydrate 40.5, Fiber 1.1, Sugar 8.3, Protein 8.1
GREEK GODDESS DIP
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Provided by Melissa Clark
Categories easy, quick, condiments, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams
GREEN GODDESS DIP
Steps:
- Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
- Photography by: Ngoc Minh Ngo
Nutrition Facts : Calories 70, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams
GREEN GODDESS DIP
Provided by Scott Conant
Categories appetizer
Time 30m
Yield about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.
MELTING POT'S GREEN GODDESS DIP
Make and share this Melting Pot's Green Goddess Dip recipe from Food.com.
Provided by Codychop
Categories Lunch/Snacks
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
- Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
GREEN GODDESS DIP
Serve this herb-infused dip with assorted crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 11
Steps:
- Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
- Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).
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EXTRA-GREEN GREEN GODDESS DIP RECIPE | BON APPéTIT
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- Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD Can be made 2 hours ahead. Cover and chill.
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