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Photo: John Autry Photo by: Photo: John Autry

Zesty Green Goddess Dip

Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: 3 tablespoons)
  • Hands-on:12 Minutes
  • Total:12 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 8.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 1.5g
  • Carbohydrate: 1.2g
  • Fiber: 0.4g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 223mg
  • Calcium: 33mg
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Zesty Green Goddess Dip recipe

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