green goddess dip

Make some old-fashioned green goddess dip.

Green Goddess Dip

avocado

sour cream

mayonnaise

salt

parsley (finely chopped)

onions

Peel and mash the avocado in a bowl.

Add the sour cream, mayonnaise, salt, and seasoned salt. Mix well.

Fold in the parsley and green onions.

Cover and refrigerate the dip for at least 30 minutes before serving.

This is the easiest way to make shrimp you’ll ever find. They’re juicy, full of flavor, healthy, ready in 10 minutes, and foolproof. It’s a perfect recipe for a no-fuss party appetizer, an easy lunch, or a perfect clean-eating weeknight dinner. The dip is a creamy mix of basil and green onions with lemon juice and garlic for added flavor. It’s a nice change-up from standard cocktail sauce, it’s green so it feels healthy, works great as a veggie dip or as salad dressing. You can double the recipe and stash it for a week in the fridge. Dipping the warm, sweet, plump shrimp into the cool, creamy dip is a perfect flavor and texture contrast.

Easy Roasted Shrimp with Green Goddess Dip

shrimp

olive oil

salt and pepper (to taste)

mayonnaise (lite okay)

scallions

basil leaves (about 12 to 15 large leaves)

lemon juice

salt (or

pepper (or

garlic powder

Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.

Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip.

Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute.

Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.

Adapted from Ina Garten

This delicious Green Goddess Dressing will pizzazz up so many things from salads to entrées. Use it as a dressing, as a dip or a fabulous drizzle for chicken, steak, pork, shrimp... anything!

Green Goddess Dressing, Dip and Drizzle Sauce

Greek yogurt

white wine vinegar

anchovy paste

Worcestershire sauce

garlic

baby spinach leaves (packed)

basil leaves (loosely packed)

cilantro leaves (loosely packed)

chives

dill

½ teaspoon freshly ground pepper

Combine the Greek yogurt, mayo, lemon juice, white wine vinegar, Parmesan, oil, garlic and anchovy paste in a blender container. Blend until nice and smooth, 1-2 minutes.

Add the spinach, herbs and kosher salt. Blend again until smooth and bright green. The color will deepen as the herbs are blended. (How long to blend will depend on the strength of your blender.)

Transfer the mixture to a glass jar or storage container. Stir in the pepper.

Store in the refrigerator when not in use. This dressing keeps well for 4-5 days in an airtight container.

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Top 3 green goddess dip recipes from across the web

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Green Goddess Dip

Easy Roasted Shrimp with Green Godd...

Green Goddess Dressing, Dip and Dri...

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