GREEN GODDESS DIP
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
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 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.
- Photography by: Ngoc Minh Ngo
Nutrition Facts : Calories 70, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams
VEGGIES AND BREADSTICKS AND GROOVY GREEN GODDESS DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 8m
Yield 4 servings
Number Of Ingredients 14
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 DIP WITH SPRING VEGETABLES
Complement this green goddess dip with cut up fresh veggies. Guests will love this festive and refreshing Green Goddess Dip with Spring Vegetables.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 10m
Yield 8 servings, 2 Tbsp. dip and 1 cup vegetables each
Number Of Ingredients 6
Steps:
- Cut white ends off onions; place in blender. Discard onion tops or reserve for garnish. (See tip.)
- Add next 4 ingredients; blend until smooth.
- Serve with vegetable dippers.
Nutrition Facts : Calories 180, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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
VEGAN GREEN-GODDESS DIP
No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Puree avocado, lime zest and juice, vinegar, mustard, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons water in a food processor or blender until smooth. Pulse in herbs just to combine. Transfer to an airtight container; press plastic wrap directly on surface. Refrigerate at least 2 hours and up to 1 day.
EXTRA-GREEN GREEN GODDESS DIP
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Provided by Melissa Clark
Categories Condiment/Spread Milk/Cream Cocktail Party Picnic Super Bowl Quick & Easy Low Cal Basil Chive Party Watercress Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 13
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.
CRUDITéS WITH GRILLED GREEN GODDESS DIP
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Provided by Eric Werner
Categories Dip Vegetarian Vegetable Grill/Barbecue Grill Avocado Tomatillo Jalapeño Chile Pepper Lime Basil
Yield Serves 6 to 8; makes about 2 cups of dip
Number Of Ingredients 9
Steps:
- Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
- To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
- Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
- Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.
GREEN GODDESS CBD DIP RECIPE BY TASTY
This easy, healthy dip is packed with herbs and pairs perfectly with your favorite veggies. It's also a great way to use any leftover greens sitting in your fridge. The CBD oil is optional.
Provided by Betsy Carter
Categories Appetizers
Time 35m
Yield 2 cups
Number Of Ingredients 26
Steps:
- In a food processor, combine the watercress, scallions, mint, chives, dill, parsley, basil, and tarragon. Process until all herbs are finely chopped, about 30 seconds. Scrape down the sides of the bowl with a small spatula and pulse a few more times. Add the garlic, lemon zest, lemon juice, mayonnaise, crème fraîche, CBD oil, if using, anchovy paste, and salt. Process until smooth but the herbs are still intact, about 15 seconds. Scrape down the sides of the bowl again and pulse a few more times.
- Transfer the dip to a serving bowl and set in the center of a large platter.
- Arrange the vegetables around the dip then squeeze the lemon wedges over the vegetables.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 3 grams, Sugar 2 grams
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- 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.
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