Homemade Green Goddess Dip

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

More From Oxmoor House

Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Protein: 1.0g
  • Carbohydrate: 2.6g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 298mg
  • Calories from fat: 81%
  • Fiber: 0.1g
  • Calcium: 24mg

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

  1. 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.
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