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 DRESSING
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
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.
CRUDITéS WITH GREEN GODDESS DIP
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Provided by Nancy Oakes
Categories Herb Christmas Cocktail Party Picnic Super Bowl Thanksgiving High Fiber Oscars Dinner Basil Shrimp Avocado Cucumber Bell Pepper Radish Family Reunion Poker/Game Night Shower Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place bowl of dip on large platter. Surround with shrimp and vegetables.
GREEN GODDESS DRESSING RECIPE (WITH AVOCADO!)
This avocado green goddess dressing is so easy to make, addictively delicious and healthy to boot! This homemade dressing is light, vibrant and fresh; yet ultra creamy, super rich and packed with savory, tangy and herbaceous flavor! It's a wonderful way to use up fresh leafy herbs and totally customizable!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Condiment Dip Sauce
Time 5m
Number Of Ingredients 11
Steps:
- Chop: In the bowl of a food processor or high-speed blender, add the garlic and scallion. Pulse until finely chopped.
- Puree: Add the avocado, lemon juice, herbs, yogurt, oil, vinegar, honey and cayenne. Season with ½ teaspoon salt and a few grinds of black pepper. Puree until very smooth and pale green in color. With the motor running, drizzle in water, a little bit at a time, until dressing reaches desired consistency.
- Adjust to taste with more salt, pepper, lemon, honey or cayenne if desired.
- Serve immediately and enjoy!Storage: Transfer to an airtight container and store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 5 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GREEN GODDESS DRESSING AND DIP
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 1 cup
Number Of Ingredients 9
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.
GREEN GODDESS DRESSING
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a food processor, combine all of the ingredients. Process until smooth and creamy.
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.
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SVELTE GREEN GODDESS DIP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 2 mins
- In the work-bowl of a food processor fitted with the metal blade, process the anchovies, garlic, scallions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula.
- Add the sour cream and mayonnaise and process until smooth. Scoop into a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. (This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.) Originally published September 20, 2010.
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- Blend all the ingredients together except the mayonnaise using a food processor, immersion blender or blender.
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5/5 Estimated Reading Time 4 mins
- Process on high for about 30-60 seconds or until the fresh herbs are pureed and there are no lumps.
GREEN GODDESS DRESSING RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 4 mins
- In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
- Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.
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From goop.com
- Combine all ingredients and pulse in a food processor or blend with an immersion blender until smooth.
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From theminimalistvegan.com
- Add all the ingredients to a small blender and blend on high for around 1 minute until smooth and creamy.
- Serve straight away or store in the fridge in an airtight jar for up to 5 days. See serving suggestions above.
GREEN GODDESS DIP - EASY SIDE DISH RECIPES
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- To make this dressing, put the yogurt, herbs, garlic, salt and pepper into a food processor or blender.
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