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Appetizers

Green Goddess Dip

Green Goddess Dip recipe
Recipe and Photo by: Better Homes and Gardens
Green Goddess is a tasty dressing, so why not turn it into a dip? Lemon juice and fresh herbs add lots of flavor to this cream cheese dip.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
Makes 2-1/2 cups.

What You Need

1/3
cup  refrigerated or frozen egg product, thawed
2
Tbsp.  lemon juice
2
tsp.  Dijon-style mustard
1
clove  garlic, minced
1
cup  canola oil
4 to 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
oz.  cream cheese, cubed and softened
3
Tbsp.  tarragon vinegar
 Salt
 Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions

Make It

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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