Green Goddess Food

GREEN GODDESS DIP

Green Goddess Dip image

Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook.

Provided by KellyMac6

Categories Vegetable

Time 1h10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup sour cream
3/4 cup mayonnaise
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
2 tablespoons minced fresh tarragon
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Process all of the ingredients in a food processor until smooth, about 20 seconds.
Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving.
Serve chilled with crackers or crudites.

Nutrition Facts : Calories 817.1, Fat 72, SaturatedFat 25.9, Cholesterol 98, Sodium 1120.8, Carbohydrate 40.5, Fiber 1.1, Sugar 8.3, Protein 8.1

GREEN GODDESS DRESSING

Green Goddess Dressing image

Provided by Ellie Krieger

Categories condiment

Time 12m

Yield 8 servings, about 1 cup, serving size: 2 tablespoons

Number Of Ingredients 7

Ingredients

1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon leaves
1 scallion (white and green parts), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg

GREEN GODDESS DRESSING

Green Goddess Dressing image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

CHOPPED GREEN GODDESS SALAD

Chopped Green Goddess Salad image

This simple Greek Goddess Salad uses green cabbage, cucumbers, and a simple homemade Green Goddess salad dressing! Easy cabbage salad recipe!

Provided by Yumna Jawad

Categories Salads

Time 10m

Number Of Ingredients 14

Ingredients

½ head of Green cabbage
3 Persian cucumbers
1 bundle of green onions
Tortilla chips (for serving)
1 cup baby spinach
1 cup fresh basil
2 garlic cloves
1 small shallot
Juice of 2 lemons
¼ cup olive oil
¼ cup cashews
⅓ cup grated parmesan cheese
2 tablespoons Rice Vinegar
1 teaspoon salt

Steps:

Place chopped cabbage, cucumbers and green onions in a large bowl.
Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
Pour the dressing over the prepared vegetables and toss to combine.
Enjoy with tortilla chips, if desired.

Nutrition Facts : Calories 134 kcal, Carbohydrate 8 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 371 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

GREEN GODDESS SALAD DRESSING

Green Goddess Salad Dressing image

This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)

Provided by Barrett

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

Steps:

Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
Refrigerate until ready to serve and pour over favorite salad or greens.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g

GREEN GODDESS DRESSING

Green Goddess Dressing image

Provided by Kemp Minifie

Categories Herb No-Cook Quick & Easy Salad Dressing Mayonnaise Tarragon Chive Sour Cream Parsley Lemon Juice

Yield Yield: Makes about 1 1/4 cups

Number Of Ingredients 9

Ingredients

1/2 cup purchased or homemade mayonnaise
1/4 cup sour cream
1 scallion, chopped (about 2 tablespoons)
1 1/2 to 2 teaspoons anchovy paste
1/3 cup chopped fresh flat-leaf parsley
2 to 3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
3 to 4 teaspoons freshly squeezed lemon juice (from 1 lemon)
Freshly ground black pepper

Steps:

In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.

MELTING POT'S GREEN GODDESS DIP

Melting Pot's Green Goddess Dip image

Make and share this Melting Pot's Green Goddess Dip recipe from Food.com.

Provided by Codychop

Categories Lunch/Snacks

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onions
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

Steps:

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

GREEN GODDESS GRAIN BOWL

Green Goddess Grain Bowl image

Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.

Provided by Katherine Sacks

Categories No Meat, No Problem Grains Broccoli Sugar Snap Pea Yogurt Herb Cucumber Avocado Tarragon Seed Dinner Vegetarian Egg

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

Steps:

Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

CHEF JOHN'S GREEN GODDESS DRESSING

Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

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