Green Goddess Dip
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2½ cups
- 1cup 1-percent low-fat cottage cheese
- ¼cup boiling water (see note above)
- 1cup low-fat sour cream
- 2tablespoons extra-virgin olive oil
- 1tablespoon fresh lemon juice
- ¼cup fresh parsley leaves
- 1tablespoon fresh tarragon leaves
- 1garlic clove, minced
- Salt
- Pepper
- ¼cup minced fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
173 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 8 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
- Step 2
Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper and continue to process until combined, about 30 seconds.
- Step 3
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.
Private Notes
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Cooking Notes
Robert
Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.
Carol
Not a winner - except as a 1970s party center piece (no one ate it).
Tessa
Heads up to kc from tc: The Melissa Clark recipe is still available - it's under GreeK Goddess dip, not green. Delicious!
sarah
I like using protein-filled cottage cheese as a base for green goddess dip, but I don’t find the extra water necessary at all. I blend cottage cheese til smooth with a bunch of mixed herbs, a scallion or two, garlic, lime juice, hot sauce and salt.
kc from tc
I'm so glad I printed out the old Green Goddess Dip recipe!! Melissa Clark, fresh green herbs, feta and Greek yogurt. Easy, attractive (bright green!) and a huge hit w/ everyone! That's what I'm making tomorrow! If it ain't broke...
Lona
I use kalamata olives as a substitute for anchovies.
Carol
Not a winner - except as a 1970s party center piece (no one ate it).
Kim
Do you need to do the water thing? It got runny n separated.
Charlotte K
Fresh and delicious, made for a winter party. I don't think I'd bother to make it again, though.
Chap
Delicious with lightly steamed cold asparagus and raw snow peas. May need a bit more salt to finish.
Robert
Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.
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