Green Goddess Dip and Dressing

5
Serves

Green Goddess Dip is a classic for flavor, color and all-around “dippability.” We've created our own version of this classic for our Farm Stand customers, who love its delicate green color and thick, creamy texture.

Or course, it works with the usual party fare like crackers or chips — but it’s just divine paired with a variety of fresh, crunchy organic veggies like carrots (try our Mini Peeled), celery, radishes, bell peppers, wax or green beans, broccoli, cherry tomatoes…or any of your favorites.

You can also turn this Green Goddess into a flavorful dressing for sturdy lettuces like romaine, iceberg, red leaf and oak leaf. Or try it with our Mixed Baby Kales or Power Greens: superb!

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman


Ingredients

2 anchovies or 2 teaspoons anchovy paste
2 cloves Earthbound Farm Organic Garlic (small cloves)
2 Earthbound Farm Organic Green Onions (including 3 inches of green, cut into 1/2-inch pieces)
2 tablespoons Earthbound Farm Organic Italian Parsley
1 tablespoon Earthbound Farm Organic Cilantro, or 1 teaspoon dried
1 tablespoon fresh dill, or 1 teaspoon dried
1 tablespoon fresh tarragon, or 1 teaspoon dried
1 teaspoon Sugar
1 teaspoon salt
2 tablespoons tarragon vinegar or white wine vinegar
3/4 cup sour cream
1/2 cup mayonnaise
    Freshly ground black pepper (to taste)


Directions

Place the anchovies, garlic, green onions, parsley, cilantro, dill, tarragon, sugar, salt and vinegar into a blender or food processor. Pulse the machine on and off, stopping once or twice to scrape down the sides with a rubber spatula, until the mixture is finely chopped.

Add the sour cream and mayonnaise, and blend until the mixture is smooth. Add pepper to taste and blend to combine.

Transfer the mixture to a clean container and refrigerate, covered, for at least 6 hours to allow the flavors to meld. The dressing will keep in the refrigerator, covered, for up to 1 week.

NOTE: To make this recipe as a salad dressing, increase the vinegar to 3 tablespoons, then decrease the sour cream to 1/2 cup, the mayonnaise to 1/4 cup, and the refrigeration time to 3 hours.

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