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
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Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

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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