Lovely Green Goddess Dip

I did make the Green Goddess Dip that I posted about before Christmas. Here it is! in it's cool pale green glory. I avoided the anchovy paste, used white wine, and did about 3/4 cup low fat sour cream and 1/4 cup light mayonnaise. It was quite easy to make and very delicious. Next time, I will definitely add an avocado. Just in case you missed the recipe I am posting it again. Enjoy! 

Green Goddess Dip

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Makes about 2 cups

1/4 cup white wine or white balsamic vinegar

1/2 - 1 cup chopped fresh parsley (stems removes)

3 green onions, chopped 

small bunch of fresh chives, chopped 

1 teaspoon - 1 tablespoon anchovy paste (optional)

1 - 2 garlic cloves, crushed

1 tablespoon lemon juice (or to taste)

1/4 teaspoon salt

1/4 freshly ground black pepper 

1 cup low fat mayonnaise

Purée the vinegar, parsley, green onions, chives, anchovy paste (if you like), garlic, lemon juice, and salt and pepper in the bowl of a food processor until smooth; blend in the mayonnaise. Refrigerate until ready to serve.  

* You can add a mashed ripe avocado to the mixture before adding the mayonnaise.

Just getting back into the swing of things with our usual schedules. - JD