Tend to shy away from dip because it can be so heavy? Or just don’t like it because you don’t dig mayo? I get it. I tend to agree. But I also get tired of salads in the winter and sometimes just want to pack up some fresh veggies for a lunch or put out a nice veggie-dip tray on game day without blowing my meal plan. For moments like those, here’s a healthy but SATISFYING fave “Green Goddess” dip, compliments of the Junior League of San Francisco.
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Combine avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor or blender.
Add Greek yogurt, white wine vinegar, and lemon juice. Blend until smooth. Serve with crudités (fresh veggies) as a dip, or over steamed green vegetables as a side dish.
Makes 1 and a half cups
*Interested in the lore surrounding this recipe or the origin of its name? According to tradition, The dressing/dip is named for its green color. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s Executive Chef Philip Roemer made it to pay tribute to actor George Arliss upon his hit play, The Green Goddess.