Cookstr.com

Svelte Green Goddess Dip

Cookbook

Skinny Dips

Published by Chronicle

This image courtesy of Joseph DeLeo

Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. The perfect dippers to go with it are garden-fresh vegetables such as asparagus, carrots, radishes, and cucumber.

NotesDip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.

CostModerate

Easy

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party, Game Day

Recipe CourseAntipasto/mezze, Hors D'oeuvre

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free

EquipmentFood Processor

MealDinner

Taste and TextureCreamy, Herby, Salty

Type of DishDip/spread

Ingredients

  • 2 oil-packed anchovy fillets, rinsed and blotted dry
  • 1 large clove garlic, smashed
  • 2 green/spring onions, including 3 in (7.5cm) of the green tops, cut into ½-in (12-mm) lengths
  • ¼ cup (13 g) lightly packed fresh flat-leaf parsley leaves
  • ¼ cup (15 g) lightly packed cilantro/fresh coriander leaves
  • ¼ cup (12 g) chopped fresh dill
  • 2 tbsp coarsely chopped fresh tarragon leaves
  • 6 large fresh basil leaves, torn into small pieces
  • 2 tbsp white wine vinegar
  • 1 tsp kosher or sea salt
  • 1 tsp sugar
  • 1/8 tsp freshly ground pepper
  • ¾ cup (180 ml) reduced-fat sour cream
  • ½ cup (120 ml) reduced-fat mayonaise
  • Crudités, baked pita chips, baked wonton crisps, baked bagel chips, steamed baby artichokes

Instructions

  1. In the workbowl of a food processor fitted with the metal blade, process the anchovies, garlic, green/spring onions, parsley, cilantro/fresh coriander, 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. Process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

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