Herbfarm Green Goddess Dip Food

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.

HERBFARM GREEN GODDESS DIP

Steps:

• In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
• Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
• Turn off the machine and scrape down the sides.
• Add the sour or yogurt and process until the dip is smooth.
• Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
• Note: you can use lower-fat sour cream, if you like.

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.

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).

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.