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Zesty Green Goddess Dip

Photo: John Autry
Hands-on time 12 mins
Total time 12 mins
Yield Serves 6 (serving size: 3 tablespoons)
Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.

Ingredients

  • 2 cups trimmed watercress (about 2 bunches)
  • 1/2 cup fresh basil leaves
  • 1/3 cup canola mayonnaise
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup chopped green onions
  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 92
  • fat 8.7 g
  • satfat 0.7 g
  • monofat 5.5 g
  • polyfat 1.8 g
  • protein 1.5 g
  • carbohydrate 1.2 g
  • fiber 0.4 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 223 mg
  • calcium 33 mg

How to Make It

  1. Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish. Cover and chill for 8 hours or overnight.