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Green Goddess Dip

Rated :  Not yet rated
Prep: 30 minutes
Chill: 1 hour
 
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Green Goddess Dip

Ingredients

  • 1/3  cup refrigerated or frozen egg product, thawed
  • 2  Tbsp. lemon juice
  • 2  tsp. Dijon-style mustard
  • 1  clove garlic, minced
  • 1  cup canola oil
  • 4 to 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  oz. cream cheese, cubed and softened
  • 3  Tbsp. 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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