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Green Goddess Dip
Ingredients
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1/3
cup refrigerated or frozen egg product, thawed
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2
tablespoons lemon juice
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2
teaspoons Dijon-style mustard
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1
clove garlic, minced
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1
cup canola oil
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4
- 5
anchovy fillets, drained and chopped (1 Tbsp.)
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1
cup loosely packed parsley leaves
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1/4
cup loosely packed tarragon leaves
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1/4
cup snipped chives
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2
green onions, chopped
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4
ounces cream cheese, cubed and softened
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3
tablespoons tarragon vinegar
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Salt
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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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