Best 11 Green Goddess Dip With Endive Recipes
Green goddess dip, with its creamy, tangy, and herbaceous flavor profile, is an American classic. It's a versatile dip that can be served with an array of vegetables, chips, and crackers. You can also enjoy it as a sandwich spread or as a dressing for salads and wraps. Endive, with its slightly bitter and crunchy leaves, makes a great companion to the rich and creamy Green goddess dip. This article presents the best recipes for making Green goddess dip with endive, providing you with a range of options to suit your preferences and dietary needs.
Here are our top 11 tried and tested recipes!
GREEN GODDESS DIP WITH ENDIVE
This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.
Nutrition Facts : Calories 75 g, Cholesterol 4 g, Fat 4 g, Fiber 4 g, Protein 3 g, Sodium 168 g
GREEN GODDESS DIP
Provided by Scott Conant
Categories appetizer
Time 30m
Yield about 2 1/2 cups
Number Of Ingredients 11
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:
- Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
- Photography by: Ngoc Minh Ngo
Nutrition Facts : Calories 70, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams
GREEN GODDESS DIP
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h
Yield About 2 1/2 cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 274 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN GODDESS DIP
You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 1h15m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 1.1 g, Cholesterol 9.1 mg, Fat 10.5 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 83.3 mg, Sugar 0.2 g
CRUDITéS WITH GREEN GODDESS DIP
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Provided by Nancy Oakes
Categories Herb Christmas Cocktail Party Picnic Super Bowl Thanksgiving High Fiber Oscars Dinner Basil Shrimp Avocado Cucumber Bell Pepper Radish Family Reunion Poker/Game Night Shower Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place bowl of dip on large platter. Surround with shrimp and vegetables.
BUTTERMILK GREEN GODDESS SLAW
This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.
Provided by Melissa Clark
Categories easy, salads and dressings, slaws, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
- Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
- Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.
GREEN GODDESS DIP
Serve this herb-infused dip with assorted crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 11
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
Serve with cut-up vegetables, or with endive lettuce, leaves separated. Also good as a salad dressing; just thin with a little extra buttermilk. Stores in the refrigerator up to 2 days.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, pulse avocado, buttermilk, herbs, anchovy, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth; adjust seasonings.
- Transfer to a serving dish, cover, refrigerate at least one hour.
Nutrition Facts : Calories 60.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 2.7, Sodium 86.7, Carbohydrate 4.3, Fiber 1.7, Sugar 2.4, Protein 2.3
HERBFARM GREEN GODDESS DIP
The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."
Provided by Julesong
Categories Lunch/Snacks
Time 10m
Yield 2 cups, approx
Number Of Ingredients 8
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.
Nutrition Facts : Calories 610.3, Fat 60.5, SaturatedFat 17.3, Cholesterol 44.8, Sodium 941.4, Carbohydrate 13.2, Fiber 2.1, Sugar 1.2, Protein 8.8
CRUDITéS WITH GRILLED GREEN GODDESS DIP
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Provided by Eric Werner
Categories Dip Vegetarian Vegetable Grill/Barbecue Grill Avocado Tomatillo Jalapeño Chile Pepper Lime Basil
Yield Serves 6 to 8; makes about 2 cups of dip
Number Of Ingredients 9
Steps:
- Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
- To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
- Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
- Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.
Tips:
- Use high-quality ingredients for the best flavor. Fresh herbs, creamy avocados, and tangy Greek yogurt are all essential. - Don't over-process the dip. A few pulses in a food processor or blender is all it takes to combine the ingredients. Over-processing will make the dip too smooth and lose its texture. - Serve the dip with a variety of dippers. Endive, celery, carrots, and pita chips are all great options. - Make the dip ahead of time. It will keep in the refrigerator for up to 3 days. This makes it a great option for parties or potlucks.Conclusion:
Green goddess dip is a delicious and versatile dip that is perfect for any occasion. It is easy to make, can be made ahead of time, and is always a crowd-pleaser. So next time you are looking for a healthy and flavorful dip, give this green goddess dip a try. You won't be disappointed!
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