Green Goddess Dip Recipes

GREEN GODDESS DIP

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.

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.

GREEN GODDESS DIP

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.

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.
• Photograph Ngoc Minh Ngo

GREEN GODDESS DIP

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.

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).

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.

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.

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 GODDESS DRESSING AND DIP

Steps:

• Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt, and a pinch of pepper in a food processor and puree until smooth. Transfer to a bowl.
• Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini.