Green Goddess Spinach Dip Recipes

GREEN GODDESS DRESSING

Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

GREEN GODDESS DIP

Green Goddess Dip image

Provided by Ellie Krieger

Categories appetizer

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 ripe avocado, halved, pitted and peeled
2 scallions, green and white parts, coarsely chopped
1/4 cup fresh tarragon
1/4 cup fresh parsley
3 tablespoons white vinegar
3/4 cup buttermilk
Salt
Vegetable sticks, for dipping

Steps:

Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
Photograph Ngoc Minh Ngo

GREEN GODDESS DIP

Green Goddess Dip image

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

Ingredients

1 cup 1-percent low-fat cottage cheese
1/4 cup boiling water (see note above)
1 cup low-fat sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 garlic clove, minced
Salt
Pepper
1/4 cup minced fresh chives

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

Green Goddess Dip image

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

Provided by TerryWilson

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 1h15m

Yield 16

Number Of Ingredients 9

Ingredients

¾ cup sour cream
¾ cup mayonnaise
2 cloves garlic, minced
¼ cup fresh parsley leaves
2 teaspoons chopped fresh tarragon
1 tablespoon lemon juice
2 anchovy fillets
¼ cup minced fresh chives
salt and ground black pepper to taste

Steps:

Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 1.1 g, Cholesterol 9.1 mg, Fat 10.5 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 83.3 mg, Sugar 0.2 g

GREEN GODDESS SPINACH DIP

Green Goddess Spinach Dip image

Provided by Maggie Ruggiero

Categories Condiment/Spread Appetizer Cocktail Party Quick & Easy Oscars Backyard BBQ Cream Cheese Spinach Shower Tarragon Engagement Party Party Sour Cream Lemon Juice Green Onion/Scallion Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 1/4 cups

Number Of Ingredients 9

Ingredients

4 scallions, chopped
2 tablespoons unsalted butter
10 ounces thawed frozen chopped spinach, drained and squeezed dry
1 tablespoon anchovy paste
8 ounces cream cheese, cut into cubes
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons chopped tarragon
Accompaniment: crackers or crudités

Steps:

Cook scallions in butter in a heavy medium saucepan over medium heat, stirring, until softened, about 3 minutes. Add spinach and anchovy paste and cook, stirring, until heated through. Add cream cheese and cook, stirring, until melted and warm, then stir in remaining ingredients, 1/4 teaspoon pepper, and salt to taste.

GREEN GODDESS DIP

Green Goddess Dip image

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

Ingredients

1 cup sour cream
3/4 cup mayonnaise
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
2 tablespoons minced fresh tarragon
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

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

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