Fresh Green Dip Food

GLORIOUS GREEN DIP

Steps:

• Heat an oiled grill pan over medium-high. Add scallions to hot pan and cook, flipping once, pressing down with a spatula occasionally, until grill marks appear and scallions are charred in spots, 1 to 2 minutes per side. (Alternatively, broil scallions in oven on a baking sheet until charred in spots, about 3 minutes.) Transfer to a cutting board and roughly chop; you should have a heaping ⅓ cup.
• Add beans, chives, mayonnaise, oil, lemon juice, and salt to a blender or food processor and blend until smooth, about 30 seconds. Add spinach and chopped scallions; blend, stopping to push contents down and scrape sides of bowl as needed, until smooth and creamy, about 2 minutes.

THE STORE'S GREEN DIP

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

EXTRA-GREEN GREEN GODDESS DIP

Steps:

• Assorted cut-up vegetables (for dipping) Assorted chips (for dipping) Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Place bowl of dip in center of platter; surround with vegetables and chips.

GREEN DIP

Steps:

• In a food processor, mix all ingredients.
• Refrigerate overnight for best flavor.
• Serve with fresh vegetables.

GREEN GODDESS DIP

Steps:

• Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.

GARDEN FRESH DIP

Steps:

• Combine all ingredients.
• Chill.
• Serve with assorted vegetables.

GREEN GODDESS DIP

Steps:

• Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
• Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).

GREEN GODDESS DIP WITH SPRING VEGETABLES

Steps:

• Cut white ends off onions; place in blender. Discard onion tops or reserve for garnish. (See tip.)
• Add next 4 ingredients; blend until smooth.
• Serve with vegetable dippers.

GREEN GODDESS DIP

Steps:

• Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.