As with most recipes you will find on my blog, I create them trying to chase a memory. This one goes back to about 5th grade for me (circa early 80’s) when on a sunny beautiful day, my mom had us gather before dinner on our deck. This appetizer introduced me to two very new things to eat – raw cauliflower (what!??) and this green goddess dip. I loved both of them. I hope that you enjoy this dip too. Of course, you can interchange the herbs to your liking – or even thin this recipe out if you would rather use it as a salad dressing. It is bright, herbal and best with fresh herbs. Enjoy!
Green Goddess Dip
This is a refreshing, herbal, bright dip for crudites and can be used as a salad dressing if you want to thin it out.
Equipment
- 1 Food Processor (or blender may work – may need to use more liquid though)
- 1 Bowl (medium – but can also just add all ingredients to the food processor)
- 1 Microplane (or zester for lemon peel, but then need to finely chop)
- 1 Juicer (for lemon juice)
- 1 Strainer (to ensure no lemon seeds in the juice)
- 1 Chef knife
- 1 cutting board
Ingredients
- 1 cup Greek Yogurt, plain (I use 0% fat, but up to you – mouth feel varies)
- 1/4 cup Mayonnaise, olive oil
- 1 each Lemon (juice and zest)
- 1 tbsp Capers
- 1 tbsp Caper brine
- 2 tbsp Extra Virgin Olive Oil
- 2 each Scallions (white and green parts)
- 1 cup Parsley, fresh (washed and finely chopped)
- ½ cup Dill, fresh (finely chopped)
- 1 tbsp Tarragon, fresh (finely chopped)
- ¼ cup Basil, fresh (finely chopped)
- 1 tbsp Thyme, fresh (finely chopped)
- 1 tsp Salt (Kosher or Sea, preferably)
- 1 tsp Pepper (freshly ground, preferably)
Instructions
Method of Preparation:
- Gather all mise en place – ingredients and equipment.
- In a medium bowl (or just into the bowl of the food processor or blender, add the yogurt and olive oil mayonnaise – and then add everything below into the yogurt after prepped per instructions.
- Use a microplane to zest the lemon (or old school zester and finely chop after)
- Juice the lemon (use a strainer to make sure no seeds get in).
- Add the lemon juice and zest to the yogurt.
- Add the extra virgin olive oil, capers and caper brine to the yogurt.
- Wash and finely chop the scallions, parsley, dill, tarragon, basil and thyme – then add them to the yogurt.
- Season with the kosher salt and freshly ground black pepper.
- Add this mixture to a blender or bowl of food processor (if not already in there).
- Blend until smooth consistency.
- Taste and adjust to your liking. If you need more acidity, add additional lemon juice. If mouthfeel needs more well-rounded fattiness, add more mayonnaise. If needs more seasoning, add more caper brine or salt and/or pepper.
Notes
- Serve with crudité vegetables like cauliflower, bell peppers, celery, carrots, sugar snap peas, cucumbers, kohlrabi – or whatever you like!
- If you prefer to use this as a salad dressing rather than a dip, just add water or milk to thin it out to the consistency you like.
Tried this recipe?Let us know how it was!
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