Green Goddess Dip

Even if the weather in Philadelphia still says winter, we’re officially getting into the swing of spring! What better way to start than with a colorful platter full of veggies and a dip packed with fresh herbs?

We recently had dinner at one of Stephen Starr’s newest Philadelphia restaurants, The Love, and were so into their Green Goddess Dip + Crudités appetizer that we just knew we had to make our own version. For anyone wondering, crudités is just a fancy French word for assorted raw vegetables served as an hors d’oeuvre, which is a fancy French word for appetizer.

You can serve this with whatever raw veggies your heart desires, but we used cucumber, baby rainbow carrots, mixed grape tomatoes, red and yellow bell pepper, endive and radishes. As Skittles would say, taste the rainbow. These veggies really just serve as a vehicle for the main star of the show: the Green Goddess dip.

Using all fresh produce and only two tablespoons of Greek yogurt (we used Kite Hill Plain Unsweetened Greek-style yogurt to make this recipe non-dairy), we’ve created a luscious, creamy dip that will impress a crowd. Like your entire family over Easter brunch, for example. Just sayin’.

Enjoy!! *Cue “When I dip, you dip, we dip” exit music*

Processed with VSCO with c1 preset

Green Goddess Dip

Ingredients:

  • 2 avocados
  • 2 cloves garlic
  • 3 scallions
  • juice of 1 lemon (about 2 tbsp)
  • 1/2 cup basil leaves
  • 1/4 cup parsley leaves
  • 6-8 mint leaves
  • 2 tbsp plain non-fat Greek yogurt; we used Kite Hill non-dairy plain unsweetened Greek-style yogurt.
  • 1 tsp sea salt
  • 1 tsp olive oil, optional

Instructions:

  1. Place all ingredients but olive oil in a food processor and process on high until smooth.
  2. Serve dip with crudités. Optional: Top dip with a drizzle of olive oil before serving.

Serves 4-6

608 calories • Fat: 46.7g • Carbohydrates: 46.1g • Protein: 11.1g

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