Best Green Goddess Dip Recipes

MELTING POT'S GREEN GODDESS DIP

Steps:

• In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
• Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

GREEN GODDESS DIP

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.

SUMMER CRUDITES WITH GREEN GODDESS DIP

Steps:

• In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
• Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.

EXTRA-GREEN GREEN GODDESS DIP

Steps:

• Assorted cut-up vegetables (for dipping) Assorted chips (for dipping) 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.
• Place bowl of dip in center of platter; surround with vegetables and chips.

CRUDITéS WITH GRILLED GREEN GODDESS DIP

Steps:

• Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
• To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
• Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
• Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
• Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.

CRUDITéS WITH GREEN GODDESS DIP

Steps:

• Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place bowl of dip on large platter. Surround with shrimp and vegetables.

GREEN GODDESS DIP

Steps:

• Process all of the ingredients in a food processor until smooth, about 20 seconds.
• Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
• Serve chilled with crackers or crudites.

GREEN GODDESS DIP

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 RANCH SALAD DRESSING WITH DIP VARIATION

Steps:

• Mix everything together and chill for at least 4 hours to let flavors blend- overnight is best.
• To use this yummy recipe as a dip, leave out the milk.
• Note: 1 serving (30gm) equals about 2 tablespoons.

GREEN GODDESS DIP

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.

MELTING POT GREEN GODDESS DIP

Steps:

• Directions 1. Combine Ingredients in a bowl until completely blended. Chill. A couple of notes on this recipe - If you are watching your diet, I recommend using Neufchatel cheese rather than low fat cream cheese. I have tried it with low fat cream cheese and the results were pretty disappointing. Whatever you do - don't go with fat free. You are better off skipping it all together.

GREEN GODDESS DIP

Steps:

• Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
• Photograph Ngoc Minh Ngo

AVOCADO GREEN GODDESS DRESSING/DIP

Steps:

• Peel avocado, remove the pit and place in a blender bowl.
• Add remaining ingredients and process until smooth and creamy.
• Let chill for 24 hours before serving.
• Check for seasoning and add a pinch of cayenne pepper if the taste is too bland for you.

GREEN GODDESS DIP

Steps:

• Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
• Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).

GREEN GODDESS DRESSING AND DIP

Steps:

• Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt, and a pinch of pepper in a food processor and puree until smooth. Transfer to a bowl.
• Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini.

GREEN GODDESS DIP WITH ENDIVE

Steps:

• Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.

GREEN GODDESS SHRIMP DIP IN A SOURDOUGH BOWL

Steps:

• Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
• Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.

VEGAN GREEN-GODDESS DIP

Steps:

• Puree avocado, lime zest and juice, vinegar, mustard, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons water in a food processor or blender until smooth. Pulse in herbs just to combine. Transfer to an airtight container; press plastic wrap directly on surface. Refrigerate at least 2 hours and up to 1 day.

GREEN GODDESS DIP

Steps:

• In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
• Blend or process until smooth, about 1 minute or about 15 pulses.
• Transfer the mixture to a bowl and stir in the sour cream.
• Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
• Serve with potato chips and crudites for dipping.

GREEN GODDESS DIP WITH GRILLED SHRIMP

Steps:

• Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.
• 2 pounds medium shrimp, peeled and deveined with tails
• Oil or melted butter, for grilling
• Kosher salt and freshly ground black pepper
• 1 lime
• Toss the shrimp with just enough oil or butter to coat lightly, and then season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip.
• 6 cups cold water
• 2 cup white wine
• 4 strips lemon zest
• 2 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 1 fresh bay leaf, sliced
• 2 pounds medium shrimp, peeled and deveined with tails
• Combine all the ingredients in a large saucepan and heat over high heat until the shrimp turn pink and firm up, and the water just barely begins to simmer, about 6 minutes. Pull the pan from the heat and set aside for 3 minutes.
• Drain the shrimp and put them in a bowl. Cover the bowl tightly with plastic wrap, and pierce the wrap a few times to let steam escape¿otherwise water will collect on the wrap and drip onto the shrimp. Chill at least 30 minutes before serving.