Green Goddess Spinach Dip Recipes

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GREEN GODDESS SPINACH DIP



Green Goddess Spinach Dip image

Are you all as devastated as ME about the death of *Gourmet* magazine? I could weep. Luckily, I have a near-complete collection of issues going back to 'way before I was born, so I can live on those the rest of my life! This recipe (of course I've fiddled a little with it) was on the last page of the last issue, and even my husband, not usually a big fan of creamy dips, keeps getting it out of the fridge and eating it cold with pita crisps. Best served warm, though...

Provided by La Dilettante

Categories     Vegetable

Time 20m

Yield 4 cups, 24 serving(s)

Number Of Ingredients 10

3 tablespoons butter
6 scallions, chopped
1 (10 ounce) package spinach, thawed and drained
8 ounces cream cheese
1 tablespoon anchovy paste
3 teaspoons dried tarragon
1 teaspoon dried thyme
1 tablespoon lemon juice
1 teaspoon lemon pepper seasoning
3/4 cup sour cream

Steps:

  • Heat butter and saute' scallions until soft. Add spinach and cream cheese, stirring to mix and cooking about 3 minutes. Add seasonings, stir in well, and turn off heat. Add sour cream, mix well. Serve with crackers or pita crisps. Freezes and reheats well.

Nutrition Facts : Calories 68.1, Fat 6.4, SaturatedFat 4, Cholesterol 18.2, Sodium 88.6, Carbohydrate 1.5, Fiber 0.4, Sugar 0.2, Protein 1.7

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

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.

VEGGIES AND BREADSTICKS AND GROOVY GREEN GODDESS DIP



Veggies and Breadsticks and Groovy Green Goddess Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 8m

Yield 4 servings

Number Of Ingredients 14

1(2-ounce) can anchovies fillets, drained
1 small shallot, chopped or a small, 2-inch piece red onion or onions
1/2 cup flat-leaf parsley, 3 handfuls
12 blades fresh chives, chopped, about 3 tablespoons
2 tablespoons chopped tarragon leaves, 3 sprigs
3 tablespoons white wine or tarragon vinegar - eyeball it
1/2 lemon, juiced
1/3 cup extra-virgin olive oil, eyeball it
1 cup sour cream
Black pepper
3/4 pound "baby" carrots
1 celery heart, cut into 4-inch sticks
1 red bell pepper, seeded and sliced into 1/2-inch strips
1 package bread sticks, any flavor or variety

Steps:

  • In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.

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

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

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

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

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