Green Goddess Dip

Made with fresh herbs, this quick and simple tangy green goddess dip pairs perfectly with crunchy potato chips or crisp vegetable crudité.

INGREDIENTS

To make the dip:

• 4-5 green onions, green tops only

• 1/2 bunch of parsley, stems removed — about 1 cup loosely packed

• 3-5 sprigs fresh dill, leaves stripped from the stemp — about 3 tbsp. loosely packed

• Juice from 1 small lemon — about 2 tbsp.

• 2 cloves of garlic, minced (I use a garlic press or microplane to avoid large chunks)

• 1 block/8oz plain cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup mayonnaise (I use Duke’s)

• Salt and pepper, to taste

Optional garnish:

• Zest from one small lemon

• Minced chives or other fresh herbs

• A drizzle of olive oil

Serving options:

• Potato chips (I like using Kettle chips), crackers, or bread

• Crudité - a French word for raw vegetables that are sliced or kept whole to dip in sauce

  • Options include: carrots, radishes, small tomatoes, broccoli, snap peas, mini peppers, cucumbers, etc.

TOOLS

• Food processor

• Spatula

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INSTRUCTIONS

1. Add the green onion tops, parsley leaves, and dill to the food processor and pulse to chop the herbs. Using a spatula, scrape down the sides of the bowl.

2. Add the rest of the ingredients and pulse for about 30 seconds until the mixture combines and turns a pale green color. Season with salt and pepper to taste. The mixture should be sprinkled with specks of the herbs.

3. Spoon the dip into a serving bowl and drizzle the top with olive oil. Sprinkle on your minced herb(s) of choice and zest a lemon over the dip for a pop of color.

4. Serve immediately with chips or crudité, or refrigerate until ready to serve for up to 3-4 days.