Is hummus on its way out? I feel like hummus is on its way out. I still love it, and imagine I will post a hummus recipe soon, but I feel like maybe we are turning a corner on the chickpea front. If so, you heard it here first.
Enter: Green Goddess Dip. Just the name of it sounds luscious, no? If you are looking for something a little different than the usual dip or spread, I recommend giving this one a try.
– 3 T fresh lemon juice
– 2 anchovy filets (it does NOT taste fishy! they add a salty depth to the dish)
– 1 medium shallot, chopped (1 – 2 T)
– 1 T champagne vinegar or white wine vinegar
– 1 garlic clove, chopped
– 1 large ripe avocado, peeled, pitted, and chopped into a few pieces
– 1/2 c nonfat Greek yogurt
– 1/4 c fresh italian parsley, chopped
– 2 T fresh tarragon, chopped
– 1 T fresh basil, chopped
– 1/4 c extra virgin olive oil
– dippers (such as those pictured here – carrots, cucumbers, shrimp, whole wheat baguette)
How do I make it?
- In a food processor, combine the lemon juice, anchovy filets, shallot, vinegar, and garlic. Blend until well combined.
- Add the avocado, yogurt, and herbs, and blend until smooth. Then stream in olive oil, slowly, until the dip reaches your desired consistency.
- Serve chilled.
More Info Please?
I know many people have blenders rather than food processors. I did make this recipe using a blender, but I had to stop it many times to mix and shift the ingredients with a rubber spatula. Blenders are better for liquids, and food processors are better for solids, but a blender can be used in a pinch here.
This is a good dip to make, say, for a party, when you might be making a few other dishes that would use the same ingredients (like the shallot and herbs) – I know I hate using a few basil leaves and letting the rest go to waste. I am sure it would still be great without one or two of the herbs, as well, in case you find yourself sans tarragon. To take it to a more refined level, check out this recipe.
This recipe would be a work snack or light lunch to look forward to – the protein from the shrimp, color and crunch from the veggies, and just a few bites of baguette (sigh, why are carbs so delicious) each complement the dip in their own way.
Original link: http://www.bonappetit.com/recipes/2008/11/crudites_and_shrimp_with_green_goddess_dip