Fresh Green Dip Recipes
THE STORE'S GREEN DIP
Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining - expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It's also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)
Provided by Sam Sifton
Time 10m
Yield 2 cups
Number Of Ingredients 8
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.
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.
GREEN DIP
Make and share this Green Dip recipe from Food.com.
Provided by karen
Categories Cheese
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, mix all ingredients.
- Refrigerate overnight for best flavor.
- Serve with fresh vegetables.
Nutrition Facts : Calories 305, Fat 26.6, SaturatedFat 7.5, Cholesterol 38.2, Sodium 608.5, Carbohydrate 14.2, Fiber 2.3, Sugar 4, Protein 4.6
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.
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
GREEN GODDESS DIP
Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook.
Provided by KellyMac6
Categories Vegetable
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Process all of the ingredients in a food processor until smooth, about 20 seconds.
- Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
- Serve chilled with crackers or crudites.
Nutrition Facts : Calories 817.1, Fat 72, SaturatedFat 25.9, Cholesterol 98, Sodium 1120.8, Carbohydrate 40.5, Fiber 1.1, Sugar 8.3, Protein 8.1
DOUBLE-WHAMMY GREEN CHILE DIP
This recipe uses dried green chile and fresh green chile. If you can't find the dried green chile, just make it a "whammy" dip. Use pure green chile powder (no additives). Cooking time is minimum refrigerator time. Recipe is from one of my favorite cookbooks, Texas Home Cooking by Bill and Cheryl Jamison.
Provided by Miss Annie
Categories Peppers
Time 6m
Yield 1 1/2 Cups
Number Of Ingredients 5
Steps:
- In a small bowl, combine green chile powder with the sour cream.
- Mix in remaining ingredients.
- Refrigerate for at least 1 hour to develop flavors.
- Keeps well for 3 or 4 days.
- NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
- Turn and shake skillent until the skins darken on all sides and the cloves are softened.
Nutrition Facts : Calories 350.2, Fat 33.5, SaturatedFat 20.8, Cholesterol 70.2, Sodium 85.7, Carbohydrate 8.8, Fiber 0.2, Sugar 0.7, Protein 5.4
HERBFARM GREEN GODDESS DIP
The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."
Provided by Julesong
Categories Lunch/Snacks
Time 10m
Yield 2 cups, approx
Number Of Ingredients 8
Steps:
- In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
- Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
- Turn off the machine and scrape down the sides.
- Add the sour or yogurt and process until the dip is smooth.
- Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
- Note: you can use lower-fat sour cream, if you like.
Nutrition Facts : Calories 610.3, Fat 60.5, SaturatedFat 17.3, Cholesterol 44.8, Sodium 941.4, Carbohydrate 13.2, Fiber 2.1, Sugar 1.2, Protein 8.8
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 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
GARDEN FRESH DIP
Make and share this Garden Fresh Dip recipe from Food.com.
Provided by Graybert
Categories Canadian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Chill.
- Serve with assorted vegetables.
Nutrition Facts : Calories 93.7, Fat 7.6, SaturatedFat 4.2, Cholesterol 21.7, Sodium 425, Carbohydrate 5.3, Fiber 0.2, Sugar 2.8, Protein 1.7
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
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