Packed with fresh herbs, green goddess dip is the perfect accompaniment to a crudite platter. Many green goddess dips are heavy with mayonnaise and sour cream but I prefer to use Greek yogurt as the base for my dip. It is naturally tangy and so much lighter than the alternatives. When it comes to the fresh herbs, make sure you use the freshest ones you can find. By using a variety adds complexity to an otherwise simple dip. If any of the following aren’t to your liking you can easily substitute them for other herbs or use more of another. Do stay away from heavier herbs such as rosemary though. Its strong flavor would overwhelm this dip.
Tender asparagus tips, cherry tomatoes, radishes and sugar snap peas are some of my favorite “dipping” vegetables but feel free to use whatever fresh vegetables you prefer.
Green Goddess Dip
2 tablespoons flat leaf parsley, minced
2 tablespoons chives, minced
2 tablespoons basil, minced
1 tablespoon tarragon, minced
1 tablespoon dill, minced
1 tablespoon mint, minced
1 shallot, finely diced
2 tablespoons fresh lemon juice
3/4 cup Greek yogurt
1/4 cup mayonnaise (I like to use Miracle Whip)
Salt & Pepper to taste
- Place the herbs, shallot, lemon juice, Greek yogurt and mayonnaise in a medium-sized bowl. Season with salt and pepper.
- Using a stick blender, process until smooth, approximately 1 minute.
- Transfer to a small bowl and cover tightly with plastic wrap.
- Refrigerate at least 30 minute or up to 3 days.
- Stir well and adjust the seasonings again before serving if needed.
Yields: 1 1/2 cups