Green Goddess Dip
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1cup 1-percent low-fat cottage cheese
- ¼cup boiling water (see note above)
- 1cup low-fat sour cream
- 2tablespoons extra-virgin olive oil
- 1tablespoon fresh lemon juice
- ¼cup fresh parsley leaves
- 1tablespoon fresh tarragon leaves
- 1garlic clove, minced
- Salt
- Pepper
- ¼cup minced fresh chives
Preparation
- Step 1
Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
- Step 2
Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper and continue to process until combined, about 30 seconds.
- Step 3
Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Private Notes
Cooking Notes
Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.
Not a winner - except as a 1970s party center piece (no one ate it).
Just prepared it without the sour cream, and it makes an excellent salad dressing.
Heads up to kc from tc: The Melissa Clark recipe is still available - it's under GreeK Goddess dip, not green. Delicious!
I like using protein-filled cottage cheese as a base for green goddess dip, but I don’t find the extra water necessary at all. I blend cottage cheese til smooth with a bunch of mixed herbs, a scallion or two, garlic, lime juice, hot sauce and salt.
I'm so glad I printed out the old Green Goddess Dip recipe!! Melissa Clark, fresh green herbs, feta and Greek yogurt. Easy, attractive (bright green!) and a huge hit w/ everyone! That's what I'm making tomorrow! If it ain't broke...
I use kalamata olives as a substitute for anchovies.
Not a winner - except as a 1970s party center piece (no one ate it).
Do you need to do the water thing? It got runny n separated.
Fresh and delicious, made for a winter party. I don't think I'd bother to make it again, though.
Delicious with lightly steamed cold asparagus and raw snow peas. May need a bit more salt to finish.
Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.
Advertisement