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
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
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
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
GREEN GODDESS DIP
Provided by Scott Conant
Categories appetizer
Time 30m
Yield about 2 1/2 cups
Number Of Ingredients 11
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.
GREEN GODDESS DIP
Make and share this Green Goddess Dip recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo, sour cream, parsley, anchovies, chives, vinegar, and garlic in a bowl.
- Add a little milk to thin to right consistency.
- Marinate overnight for best flavor.
- Serve with chopped fresh veggies.
Nutrition Facts : Calories 30, Fat 2.4, SaturatedFat 1.2, Cholesterol 9, Sodium 183.2, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 1.7
GREEK GODDESS DIP
Make and share this Greek Goddess Dip recipe from Food.com.
Provided by MarielC
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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. This also makes a great sauce for cooked vegetables or fish.
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
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
HERBFARM GREEN GODDESS DIP
The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."
Provided by Julesong
Categories Lunch/Snacks
Time 10m
Yield 2 cups, approx
Number Of Ingredients 8
Steps:
- In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
- Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
- Turn off the machine and scrape down the sides.
- Add the sour or yogurt and process until the dip is smooth.
- Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
- Note: you can use lower-fat sour cream, if you like.
Nutrition Facts : Calories 610.3, Fat 60.5, SaturatedFat 17.3, Cholesterol 44.8, Sodium 941.4, Carbohydrate 13.2, Fiber 2.1, Sugar 1.2, Protein 8.8
More about "herbfarm green goddess dip recipes"
EXTRA-GREEN GREEN GODDESS DIP RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (11)Servings 1.25
- 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.
GREEN GODDESS WHIPPED FETA DIP RECIPE | BON APPéTIT
From bonappetit.com
GREEN GODDESS DRESSING RECIPE {OR DIP!} - BELLY FULL
From bellyfull.net
GREEN GODDESS DIP - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
5/5 (77)Calories 101 per servingCategory Appetiser, Snack, Starter
SVELTE GREEN GODDESS DIP | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 1 hr 15 minsCategory AppetizersCalories 49 per serving
- In the work-bowl of a food processor fitted with the metal blade, process the anchovies, garlic, scallions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula.
- Add the sour cream and mayonnaise and process until smooth. Scoop into a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. (This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.) Originally published September 20, 2010.
HERBFARM GREEN GODDESS DIP RECIPE - EASY RECIPES
From recipegoulash.cc
GREEN GODDESS DIP RECIPE - TODAY.COM
From today.com
CREAMY GREEN GODDESS DRESSING (AND DIP!) - FIT FOODIE FINDS
From fitfoodiefinds.com
THICK GREEN GODDESS DIP WITH FRESH HERBS | SALTY SIDE DISH RECIPES
From saltysidedish.com
GREEN GODDESS DIP - FORKS OVER KNIVES
From forksoverknives.com
GREEN GODDESS DIP - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
CLASSIC RECIPE: GREEN GODDESS DIP | KITCHN
From thekitchn.com
You'll also love