Green Goddess Dip Barefoot Contessa Recipes

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

GREEK GODDESS DIP

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.

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

GREEN GODDESS DIP

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).

EXTRA-GREEN GREEN GODDESS DIP

Steps:

• Assorted cut-up vegetables (for dipping) Assorted chips (for dipping) 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.
• Place bowl of dip in center of platter; surround with vegetables and chips.

GREEN GODDESS DRESSING

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.

MELTING POT'S GREEN GODDESS DIP

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 HERB DIP (INA GARTEN)

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

GREEN GODDESS DIP

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.