Groovy Green Goddess Dip Recipes

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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

GREEN GODDESS DIP



Green Goddess Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 8

1 ripe avocado, halved, pitted and peeled
2 scallions, green and white parts, coarsely chopped
1/4 cup fresh tarragon
1/4 cup fresh parsley
3 tablespoons white vinegar
3/4 cup buttermilk
Salt
Vegetable sticks, for dipping

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

GROOVY GREEN GODDESS DIP



Groovy Green Goddess Dip image

Make and share this Groovy Green Goddess Dip recipe from Food.com.

Provided by ShortyBond

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 ounce) can anchovy fillets, drained
1 small red onions or 1 small white onion, chopped
1/2 cup flat leaf parsley
12 stalks fresh chives, chopped
2 tablespoons chopped tarragon leaves
3 tablespoons white wine or 3 tablespoons tarragon vinegar
1/2 lemon, juice of
1/3 cup extra virgin olive oil
1 cup sour cream
black pepper

Steps:

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

Nutrition Facts : Calories 330.3, Fat 31.5, SaturatedFat 10.3, Cholesterol 37.4, Sodium 556.6, Carbohydrate 4.8, Fiber 0.3, Sugar 0.4, Protein 6.5

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.

EXTRA-GREEN GREEN GODDESS DIP



Extra-Green Green Goddess Dip image

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

2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
1/2 cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons fresh lemon juice
2 anchovy fillets
1 teaspoon Dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (For dipping)
Assorted chips (for dipping)

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



Melting Pot's Green Goddess Dip image

Make and share this Melting Pot's Green Goddess Dip recipe from Food.com.

Provided by Codychop

Categories     Lunch/Snacks

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onions
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

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 DIP



Green Goddess Dip image

Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories     dips and spreads, appetizer

Time 1h

Yield About 2 1/2 cups

Number Of Ingredients 11

1 cup 1-percent low-fat cottage cheese
1/4 cup boiling water (see note above)
1 cup low-fat sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 garlic clove, minced
Salt
Pepper
1/4 cup minced fresh chives

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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 274 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN GODDESS DIP



Green Goddess Dip image

Serve this herb-infused dip with assorted crudites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 11

1 cup mayonnaise
1 tablespoon tarragon vinegar or white-wine vinegar
4 anchovy fillets, finely chopped
1 small garlic clove, minced
3 scallions, chopped
3 tablespoon chopped fresh flat-leaf parsley
3 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 cup sour cream
Coarse salt and freshly ground pepper
Assorted crudites, for serving

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 GODDESS DRESSING AND DIP



Green Goddess Dressing and Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 1 cup

Number Of Ingredients 9

1/2 cup sour cream
1/3 cup mayonnaise
1 anchovy fillet, rinsed and patted dry
3/4 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup lightly packed fresh basil leaves
2 scallions, white and pale-green parts separated from dark-green tops
Coarse salt and freshly ground pepper
2 tablespoons lightly packed chopped fresh tarragon leaves
Crudites or crostini, for serving

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.

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