Green Goddess Dip With Spring Vegetables Recipes

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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



Extra-Green Green Goddess Dip image

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.

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)

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



Green Goddess Dip image

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

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

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



Greek Goddess Dip image

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

1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving

GREEN GODDESS DIP

Provided by Scott Conant

Categories     appetizer

Time 30m

Yield about 2 1/2 cups

Number Of Ingredients 11



Green Goddess Dip image

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.

3/4 cup buttermilk
1/3 cup plain Greek yogurt
1/4 cup fresh basil leaves
1/4 cup fresh dill
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh tarragon leaves
1 1/2 tablespoons Dijon mustard
1 tablespoon champagne vinegar
1/4 cup plus 2 tablespoons neutral oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper

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



Crudités With Grilled Green Goddess Dip image

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.

2 ripe avocados
Oil, for coating
5 large tomatillos, peeled and rinsed
2 jalapeño chiles, stemmed, halved lengthwise, and seeded
2 tablespoons roasted garlic (see Note)
Juice of 2 limes (about 1⁄4 cup)
1 cup basil leaves
1 1⁄2 teaspoons salt
An assortment of lightly charred vegetables, such as asparagus, jicama, fennel, snap peas, mushrooms, cherry tomatoes, baby carrots, and endive, for serving

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



Green Goddess Dip image

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

1 cup sour cream
3/4 cup mayonnaise
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
2 tablespoons minced fresh tarragon
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

GREEN GODDESS DIP

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



Green Goddess Dip image

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

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

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