Zesty Green Goddess Dip

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

Yield:

Serves 6 (serving size: 3 tablespoons)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional 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

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.

Note:

Mary Drennan,

November 2011