White Bean and Yogurt Green Goddess
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1small garlic clove, halved, green shoot removed
- ½cup cooked white beans, drained and rinsed if using canned beans
- ½cup whole milk or 2 percent Greek yogurt or regular yogurt
- 1ice cube, if using Greek yogurt
- 1tablespoon chopped fresh tarragon
- 2tablespoons chopped fresh parsley
- 1tablespoon chopped fresh chives
- 1tablespoon fresh lemon juice
- Salt to taste
- 2tablespoons extra-virgin olive oil
Preparation
- Step 1
Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
- Step 2
Scrape into a bowl. Serve as a dip or use with crisp salads (it’s a bit too thick for delicate lettuces like spring mixes).
Private Notes
Cooking Notes
I made this for a party last night, using full fat lactaid yogurt. It was not thick enough, as others have commented, nor was it very green. But this is the fix I used: add 1/2 an avocado and the tops from 2 scallions, the dark part. The color was very nice, and the avocado thickened it up and added nice flavor. I also added a little apple cider vinegar because I wanted more acid. It was a huge hit served w asparagus, sugar snap peas, carrot sticks and rosemary crackers.
This is delicious but the photo is very misleading. The small amount of herbs will not yield that green color. Mine was white with green herb flecks.
I used the suggested amount of herbs and milk and the sauce is very watery and white. Perhaps with yogurt and at least double the herbs it would be more flavorful and look green like the photo. The beans are pretty starchy so I think it will take a lot to overcome that flavor-wise. I have lots of white beans to use up so I’ll keep experimenting!
I made this with cilantro and basil as the herbs and without beans, and it was great.
I used milk. And cannellini beans. It was very watery. Too waterymfor use as a dip and not very green.
I used water and kidney beans. It was a very strange color
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