Best Fresh Green Dip Recipes
HOMEMADE GREEN ONION DIP RECIPE
Made from fresh ingredients, this green onion dip recipe is a healthier stand in. Add it to your next game day event or holiday appetizer table.
Provided by Kris Bordessa
Categories Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Finely slice green onions.
- Mix dry ingredients together and sliced green onions together.
- Stir spices into the sour cream; mix well.
- Let dip sit in the refrigerator for at least an hour so the flavors can come together. Serve with your favorite chips or homemade sweet potato chips.
Nutrition Facts : Calories 153 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 15 grams fat, Protein 1 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 grams, Sodium 547 milligrams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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
THE STORE'S GREEN DIP
Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining - expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It's also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)
Provided by Sam Sifton
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
- Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
- Serve as a dip with chilled sliced vegetables.
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