Green Herb Dip Recipes

GREEN HERB DIP

Steps:

• In blender or food processor, place yogurt, mayonnaise and salt. Add remaining ingredients. Cover; blend or process about 30 seconds, stopping blender occasionally to scrape sides, until finely chopped.
• Cover; refrigerate about 1 hour or until slightly thickened and chilled. Serve with raw vegetables.

HERB DIP

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.

VEGAN GREEN-GODDESS DIP

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.

THE STORE'S GREEN DIP

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

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).

GREEN HERB DIP

Steps:

• Put the cheese, yogurt, and oil into a food processor and blend until smooth. Stir in the herbs, season with salt and pepper, and chill in the refrigerator for at least 1 hour. Serve chilled with vegetables for dipping.

GREEN HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and peppers in the bowl of a food processor fitted with a steel blade.
• Pulse 10-12 times, until just blended but not puréed.
• Serve at room temperature with fresh vegetables, yellow corn chips, and garlic toasted pita chips.
• Enjoy!

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.