Fresh Green Dip Recipes

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.

GREEN DIP

Steps:

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

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.

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 CBD DIP RECIPE BY TASTY

Steps:

• In a food processor, combine the watercress, scallions, mint, chives, dill, parsley, basil, and tarragon. Process until all herbs are finely chopped, about 30 seconds. Scrape down the sides of the bowl with a small spatula and pulse a few more times. Add the garlic, lemon zest, lemon juice, mayonnaise, crème fraîche, CBD oil, if using, anchovy paste, and salt. Process until smooth but the herbs are still intact, about 15 seconds. Scrape down the sides of the bowl again and pulse a few more times.
• Transfer the dip to a serving bowl and set in the center of a large platter.
• Arrange the vegetables around the dip then squeeze the lemon wedges over the vegetables.
• Enjoy!

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.

BEST EVER FRESH ONION DIP

Steps:

• Stir cream cheese and sour cream in a medium bowl until blended.
• Heat oil in a medium skillet.
• Add onion, salt and pepper and cook, stirring occasionally, 8 minutes or until onion is soft, but not browned.
• Let cool completely.
• Stir into cream cheese mixture along with sliced green onion.
• Cover and refrigerate at least 30 minutes for flavors to blend.
• It's best if chilled over night.

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 GODDESS DIP

Steps:

• Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
• Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
• 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.

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).