Traditional recipes

Svelte Green Goddess Dip Recipe

Svelte Green Goddess Dip Recipe

Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. Because the dip is light and refreshingly herbaceous, the perfect dippers to go with it are garden-fresh vegetables such as asparagus spears, baby carrots, radishes, and cucumber.

Skinny Dippers: Crudités, Baked Pita Chips, Baked Wonton Crisps, Baked Bagel Chips, Steamed Baby Artichokes

Ingredients

  • 2 oil-packed anchovy fillets, rinsed and blotted dry
  • 1 large clove garlic, smashed
  • 2 green/spring onions, including 3 inches/7 ½ centimeters of the green tops, cut into ½-inch lengths
  • ¼ cup/13 grams lightly packed fresh flat-leaf parsley leaves
  • ¼ cup/15 grams lightly packed cilantro/fresh coriander leaves
  • ¼ cup/12 grams chopped fresh dill
  • 2 tablespoons coarsely chopped fresh tarragon leaves
  • 6 large fresh basil leaves, torn into small pieces
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon sugar
  • 1/8 teaspoon freshly ground pepper
  • ¾ cup/180 milliliters reduced-fat sour cream
  • ½ cup/120 milliliters reduced-fat mayonnaise

Directions

In the work bowl of a food processor fitted with the metal blade, process the anchovies, garlic, green/spring onions, parsley, cilantro/fresh coriander, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the sour cream and mayonnaise. Process until smooth. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

Click here to see the Tips for Healthy and Tasty Dips story.


Green Goddess Dip

Creamy ripe avocado, fresh herbs and tangy lemon creates on the prettiest and most delightfully flavorful dip blends ever. Delicious and easy are just a few of the amazing qualities this Green Goddess Dip has.

Packed with fresh from the garden herbs, this dip is a great way to use up any left overs that might be sitting in the vegetable drawer and grab that avocado before it spoils (again).

Herby, green and fully dependent on the ripest of ingredients, our version of the Green Goddess Dip doesn’t use mayo or Greek Yogurt but instead the thick base and full fat of cottage cheese.

Just a few weeks ago I was in New Orleans, enjoying some of the cities finest food and tried an amazing Greek Goddess Dressing. I know its sorta an unusual cuisine for New Orleans, a city full of luxuriously rich Southern tradition, but by day 4 we were so stuffed we needed a salad.

We headed to a little alley way for a vegan joint called quite literally, Green Goddess Restaurant. Not only was it our most cost effective meal that trip but it was just plain good.

After I got home, I kept craving the green goddess dressing and then social media, as it always does, kept showing me random recipes for Green Goddess Dip and I knew the Universe was calling me to remake this herby delight.

Incredibly pretty, Green Goddess Dip (or dressing) really brings some stunning flavor to raw vegetables. And the little bit of jalapeno and garlic makes, not breaks, this dip. While there will always be tons of variations, after all sour cream, Greek yogurt and mayo are often dip substitutions, our easy green goddess dip is the perfect herb dip for all your appetizer and snack needs.


In case you’re new to the NS Community and our method here, the Foundational Five is my simple process and system to make sure you’re nourishing your body with balanced foods to prevent cravings, combat stress, nourish yourself well, and enjoy what you’re eating.

There’s no counting involved, no need for tracking, and no need to eliminate any food group if you don’t medically need to. The Foundational Five is all about simplicity, balance, and being able to apply this system practically in your real life.

What Is The Flavor Factor?

What we call the Flavor Factor is a unique part of our food philosophy within the Mindful Nutrition Method™ — it’s purpose is to both celebrate the nourishment and the enjoyment factor of food.

Food is nourishment and also enjoyment!

An easy way to remember how to utilize the Flavor Factor is to check off if you have five of the flavors present, these include: sweet, salty, sour, bitter, and umami.

Sweet flavor can easily come from sugary carbohydrates in your meal, salty can come from the obvious of salt or even seaweed or things like celery which taste salty, sour can come from things like fresh lemon juice or tamarind paste, bitter can come from things like dark leafy greens, arugula, dandelion greens, grapefruit, and umami can come from mushrooms, soy sauce, and miso paste.

One of the most frequent conversations I have with my clients when it comes to cooking is their reservation or lack of using fresh herbs in their cooking at home! It’s always a surprise, but it’s actually really common that most of us don’t think to add fresh herbs to our cooking, it completely transforms recipes from flavor, texture, to add a boost of nutrients.

Infusing flavor, texture, and aroma, fresh herbs are the fabric of a flavorful and well-balanced meal. Although they’re an optional addition to some recipes, herbs are the finishing touch that ties all ingredients together!

Do Herbs Have Health Benefits?

Yes! Yes, herbs across the board are nutrient-dense and some have very unique health benefits.

Herbs also contain a wide array of nutrients from vitamins, antioxidants, to minerals. Regardless of the amount you eat, adding herbs to your dishes can be a way to enhance flavor and enhance nutrition, easily.

Herbs are one of the easiest food items to begin growing at home and work great for small and large spaces a like. You can read our beginner-friendly guide on how to start a home garden (even if you have a small space)!

Beta-Carotene

Parsley is also a good source of beta-carotene which has been shown to help reduce the risk of heart attack, stroke, and diabetes.

Mint, for example, has been shown to help promote brain function and mood, studies have also shown that peppermint can help relieve digestive issues, like an upset stomach, bloating, gas, and diarrhea. Mint is a rich source of antioxidants and phytonutrients that can help reduce oxidative stress and inflammation.

Vitamin C

The fresh herbs used in this healthy green goddess dressing recipe are dill, parsley, and mint. All of which have their own unique nutrient profile, let’s take parsley, for example, which is rich in vitamin C, which can help support our immune system to ward off the common cold to preventing cancer. Parsley is also a good source of beta-carotene which has been shown to help reduce the risk of heart attack, stroke, and diabetes.


What is in my Homemade Green Goddess Salad Dressing?

There have been a lot of variations on green goddess dressing over the years but the traditional preparation includes herbs, mayonnaise, oil, and anchovies.

Yep. You read that right. Anchovies.

Honestly, I’m not a big fan of anchovies. And I know I am not the only one.

Since the real purpose of the anchovies in this dressing is to add a salty flavor, I decided to substitute capers in my recipe. Or, as we call them in our family – salt bombs.

My Homemade Green Goddess Salad Dressing also includes….

  • Parsley
  • Chard
  • Chives
  • Tarragon
  • Vinegar
  • Lemon juice
  • Garlic
  • Light mayonnaise
  • Grapeseed oil
  • Salt and Pepper

In a food processor, combine the mayonnaise, sour cream, lemon juice, parsley, basil, chives, tarragon, anchovy paste, garlic, salt, and pepper.

Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds.

Taste and adjust seasoning, if necessary. Serve immediately if you’d like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.)


How To Use This Green Goddess Dressing Recipe

You can use green goddess dressing as a salad dressing, of course, but also you can get creative using it as a sandwich spread, mixed into a nourish bowl, a dip for roasted or raw vegetables, a spread for crackers, a sauce for grilled fish, chicken, or baked tofu. The possibilities are endless and you can also replace one herb with another just in case you’re low on something or don’t have dill/parsley/mint at home.


How To Use This Green Goddess Dressing Recipe

You can use green goddess dressing as a salad dressing, of course, but also you can get creative using it as a sandwich spread, mixed into a nourish bowl, a dip for roasted or raw vegetables, a spread for crackers, a sauce for grilled fish, chicken, or baked tofu. The possibilities are endless and you can also replace one herb with another just in case you’re low on something or don’t have dill/parsley/mint at home.



How To Use This Green Goddess Dressing Recipe

You can use inexperienced goddess dressing as a salad dressing, in fact, but additionally you will get inventive utilizing it as a sandwich unfold, combined right into a nourish bowl, a dip for roasted or uncooked greens, a ramification for crackers, a sauce for grilled fish, hen, or baked tofu. The potentialities are limitless and you may also exchange one herb with one other simply in case you’re low on one thing or don’t have dill/parsley/mint at house.


Green goddess is a creamy, tangy, and herb-filled salad dressing. It’s typically made with mayonnaise and/or sour cream, chives, anchovy, tarragon, lemon juice, and pepper. My version is totally vegan and full of fresh flavor! It’s much healthier than store-bought varieties.

Whenever I have fresh herbs to use up I make a batch of it. I love this Green Goddess dressing on salads, grain bowls, or as a dip for raw, grilled or roasted veggies. It’s got fresh herbs and bright flavor! I love making a huge batch and storing it in a big jar in the fridge. Having homemade Vegan Green Goddess Dressing on hand makes all of my dishes taste amazing!


Green Goddess Chicken Salad with Radishes & Snap Peas

In food processor, blend the herbs, garlic, and kefir (or yogurt and water) until smooth season. In large bowl, toss the chicken with 1/2 cup of the dressing. Let marinate at room temperature for at least 30 minutes or up to 2 hours. Heat oil in large nonstick skillet or grill pan over medium-high. Season the chicken and cook, turning once, until cooked through, about 8 minutes. In large bowl, toss the lettuce, radishes, and snap peas with the remaining dressing. Divide among plates. Slice chicken and place on top.

Tip: Our version features kefir for its sour note, but you can use yogurt, buttermilk, or sour cream. And any mix of fresh herbs will do—tailor it to your taste buds (or what’s in the fridge). For a richer variation, blend in a ripe avocado. Of course, we love our green goddess on leafy greens, but it can also be used as a dip, a drizzle for roasted veggies, or a showstopper of a sauce on a side of salmon.