Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.

Zesty Green Goddess Dip

watercress (about 2 bunches)

basil leaves

canola mayonnaise

parsley leaves

green onions

plain fat-free Greek yogurt

olive oil

white wine vinegar

anchovy paste

black pepper

salt

red pepper

Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish. Cover and chill for 8 hours or overnight.


For a veggie dip, I found this too loose and drippy. I added in a block of Neufchâtel to thicken it. It also had a Bertram aftertaste which I didn't care for.

this was a HIT at my last girls' night...I literally came home with none.  I did make a couple modifications though.  Since I don't own a food processor I chopped everything by hand.  I used only one bunch of watercress and used equal amounts of all the herbs (about 1/2 c.).  In addition I used about 1/3 c. fat free mayo but about a cup of fat free greek yogurt.  I didn't have ground red pepper so I used crushed red pepper and I omitted the anchovy paste.  It has a GREAT light taste and was a hit with the ladies!

Excellent!  This dip was fantastic and everyone loved the flavors - only one change; swapped out the anchovy paste for loads of garlic.  Otherwise, I made this one exactly as written and served with carrot sticks and celery.  This recipe will do "double-duty" if you have any leftovers; marinate some chicken breasts in the leftover dip reserving 2 tbsps.  After marinating overnight (or 1/2 hr at room temp), grill up the breasts and serve with reserved dip plus hearty veggies.  Definitely worth making for your next event (everyone raved) - total time to prep this dish - a whopping 10 minutes for a flavor packed appetizer.  Will absolutely make this recipe again and again - Enjoy!

zesty green goddess dip

Total: 12 minutes

Servings: 4.5

Author : Mary Drennan

Ingredients

Instructions

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