Homemade Green Goddess Dip

recipe
Serve this creamy dip with a platter full of fresh vegetables. We recommend baby carrots, cucumber slices, grape tomatoes, red bell pepper strips, and celery sticks. It also makes a delicious dressing when spooned over iceberg wedges

Yield:

12 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Other: 1 Hours

Nutritional Information

Calories 76
Fat 6.9 g
Satfat 1.1 g
Protein 1.0 g
Carbohydrate 2.6 g
Cholesterol 8 mg
Iron 0.1 mg
Sodium 298 mg
Caloriesfromfat 81 %
Fiber 0.1 g
Calcium 24 mg

Ingredients

1 cup light mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon tarragon vinegar or white wine vinegar
4 canned anchovy fillets, chopped (about 1 tablespoon)
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon minced garlic

Preparation

Combine all ingredients in a blender or food processor; process 1 to 2 minutes or until smooth and herbs are finely chopped. Spoon dip into a serving bowl. Serve chilled with assorted fresh vegetables.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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