Green Goddess Dip

Herbs galore -- tarragon, parsley, and chives -- add fresh flavor to this quick and easy cream cheese veggie dip.

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  • Makes: Makes 2-1/2 cups
  • Prep: 30 mins
  • Chill: 1 hr

Green Goddess Dip

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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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