Green Goddess Dip
Source of Recipe
Jessica
Recipe Introduction
We use this as a dip for crudité and a spread for roasted potatoes. Jessica came up with it. It is different from the Green Goddess salad dressing in the “Salads & Dressings” section – really a thick DIP or spread, so I’ve put it here.
Jessica’s Notes: This is definitely more of a dip or spread than a dressing. Taste repeatedly while you're mixing this. You may decide it needs more of one herb or herb mix than another. You may want it spicier or need the tang of the vinegar. In the event it's too tangy, add a pinch of sugar. It's great on potatoes, steak, bread, shrimp, broccoli... really anything, if I'm being honest. Mom and I think it might even be good mixed into things like pasta (for a pasta salad) or added to an omelet or mixed into scrambled eggs.
List of Ingredients
8 ounces cream cheese, microwaved to softened
1/4 cup sour cream
2 tablespoons finely chopped green onion (greens and whites)
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
2 tablespoons finely chopped dill
1/2 - 1 tablespoon Penzey's Green Goddess seasoning
1/2 - 1 tablespoon Penzey's Sandwich Spread
Zest of a large lemon
Juice of a large lemon
Couple of shakes of Frank's Hot Sauce
Pinch Kosher salt (to taste)
A few good grinds of black pepper
Splash of apple cider vinegar to taste, if acidity is desired
To thin out, add milk a tablespoon at a time.
Recipe
Combine in a mixing bowl and let chill in the fridge for 1 hour to 1 day before serving.
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