This dip is a take on green goddess salad dressing, which was pretty popular in the 1970s (during the hippy crunchy granola days of eating nuts and alfalfa sprouts).
Evidently, it was actually introduced by the Palace Hotel in San Francisco in the 1920s.
P.S. The Palace Hotel is still there, and has one of the most incredible dining rooms ever. I went there for a Sunday brunch about 16 years ago with some work buddies and was blown away by the ceiling in the dining room.
I haven’t been back to San Francisco since that trip, but the Palace Hotel was (and probably is) amazing.
I recently made this Lightened Up Green Goddess dip for a dinner party and served it with crudités. It was a total hit. You could also serve this dip with shrimp for dipping, or spread it on crostini and top it with a little bit of fresh tomato salsa.
This dip includes Greek yogurt, light mayonnaise, and avocado to replace regular mayonnaise. All of these ingredients lighten up the dip.
Because this recipe includes avocado, be sure to cover the dip with plastic wrap or a light layer of olive oil when storing it in the refrigerator so that it doesn’t turn brown.
This week, the From Our Dinner Table group is posting “healthy” recipes. I prefer the term “nutritious” when referring to food, but I’ll give in to calling food “healthy” for this post.
Be sure to check out the rest of the “healthy” recipes From Our Dinner Table Group! They all sound delicious and nutritious, and the recipes won’t make you feel deprived at all.
appetizer, dip, green goddess, yogurt, healthy, herbs
Lightened Up Green Goddess Dip
- 1/2 cup Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup thinly sliced avocado
- 1/2 cup packed chopped fresh basil
- 1/4 cup sliced fresh chives
- 1/4 cup minced fresh parsley
- 2 tablespoons torn fresh tarragon
- 1 heaping teaspoon anchovy paste
- 1 garlic clove, chopped
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Freshly ground black pepper
- Blend all of the ingredients in a blender. Transfer the mixture to a bowl, cover with plastic wrap, pressing the wrap against the mixture, and refrigerate for an hour and up to 24 hours.
Karen’s Kitchen Stories