Green Goddess Dip

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



by 9  people


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Yield: Makes 2-1/2 cups
Prep Time: 30 mins
Related Categories: Appetizers, Dips and Spreads
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Ingredients
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    1/3  cup 
    refrigerated or frozen egg product, thawed
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    2   tablespoons 
    lemon juice
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    2   teaspoons 
    Dijon-style mustard
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    1   clove 
    garlic, minced
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    1   cup 
    canola oil
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    4 - 5   
    anchovy fillets, drained and chopped (1 Tbsp.)
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    1   cup 
    loosely packed parsley leaves
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    1/4  cup 
    loosely packed tarragon leaves
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    1/4  cup 
    snipped chives
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    2   
    green onions, chopped
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    4   ounces 
    cream cheese, cubed and softened
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    3   tablespoons 
    tarragon vinegar
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    Salt
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    Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions

Directions
1.
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.)
2.
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.
3.
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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