Green Goddess Dip

Herbs galore--tarragon, parsley, and chives--add fresh flavor to this quick and easy cream cheese veggie dip.

Green Goddess Dip
Makes 2-1/2 cups
30 mins
by 3.5 10  people
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Appetizers, Dips and Spreads
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  • 1/3 cup refrigerated or frozen egg product, thawed
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon-style mustard
  • 1 clove garlic, minced
  • 1 cup canola oil
  • 4 - 5 anchovy fillets, drained and chopped (1 Tbsp.)
  • 1 cup loosely packed parsley leaves
  • 1/4 cup loosely packed tarragon leaves
  • 1/4 cup snipped chives
  • 2 green onions, chopped
  • 4 ounces cream cheese, cubed and softened
  • 3 tablespoons tarragon vinegar
  • Salt
  • Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions
In a large food processor or blender combine egg product, lemon juice, mustard, and garlic; cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop and scrape down sides of blender.)
Add anchovies, parsley, tarragon, chives, and green onions; pulse until blended. Add the softened cream cheese and vinegar; pulse to incorporate. Cover and chill for at least 1 hour to blend flavors. Season to taste with salt.
Serve with vegetable dippers. Any leftover dip may be stored, covered, in refrigerator for up to 1 week. Makes 2-1/2 cups.
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