Quick Green Goddess Dip
photo by NorthwestGal
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup sour cream
- 1⁄2 cup mixed chopped fresh herb, such as parsley, chives and dill
- 1⁄3 cup mayonnaise
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 12 ounces cream cheese, room temperature
- assorted vegetable crackers or chips
directions
- In blender, process sour cream, herbs, mayonnaise, water, vinegar, salt and cayenne until smooth and pale green. Cut cream cheese into chunks; add to blender, one at a time, processing until smooth.
- Transfer mixture to serving bowl. Cover; refrigerate at least 2 hours before serving. Serve with vegetables, crackers or dips.
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Reviews
-
This is an easy dip to make, and it's quite good. It has that distinct pale green color and smooth texture for which Green Goddess dressing is known. And it tastes great and has a mild zingy touch. I served it with a charcuterie assortment of deli bread dippers, fresh vegetable slices and crackers. It went well with everything I chose. Thanks for a great recipe, JackieOhNo.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!