Green Goddess Dip

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Green Goddess Dip

Yield: Makes 2-1/2 cups
Prep: 30 mins Chill: 1 hr
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Green Goddess Dip
Ingredients
  • 1/3
    cup refrigerated or frozen egg product, thawed
  • 2
    tablespoons lemon juice
  • 2
    teaspoons Dijon-style mustard
  • 1
    clove garlic, minced
  • 1
    cup canola oil
  • 4 - 5
    anchovy fillets, drained and chopped (1 Tbsp.)
  • 1
    cup loosely packed parsley leaves
  • 1/4
    cup loosely packed tarragon leaves
  • 1/4
    cup snipped chives
  • 2
    green onions, chopped
  • 4
    ounces cream cheese, cubed and softened
  • 3
    tablespoons tarragon vinegar
  • Salt
  • Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions
Directions

1. In a large food processor or blender combine egg product, lemon juice, mustard, and garlic; cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop and scrape down sides of blender.)

2. Add anchovies, parsley, tarragon, chives, and green onions; pulse until blended. Add the softened cream cheese and vinegar; pulse to incorporate. Cover and chill for at least 1 hour to blend flavors. Season to taste with salt.

3. Serve with vegetable dippers. Any leftover dip may be stored, covered, in refrigerator for up to 1 week. Makes 2-1/2 cups.

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