Green Goddess Dip / Dressing

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The cream cheese added to the recipe makes a great Green Goddess Dip.

Google “Green Goddess” and you will quickly see your search unearth endless recipes and variations of this salad or crudités staple.  This recipe is what we have come to make at Le Poisson Bleu and it never disappoints the crowd.  I always try to make it two hours before serving so the flavors can blend in but also maintains its freshness.

Ingredients 

  • 3 garlic cloves, peeled and chopped
  • 2/3 cup of fresh basil leaves
  • 4 tablespoon of chives, chopped
  • 1 teaspoon of lemon zest
  • 1 tablespoon of fresh tarragon, chopped
  • 3 ounces of cream cheese, room temperature if making a dip, sour cream for dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon of white wine vinegar
  • 2 tablespoons anchovy paste
  • 1 teaspoon of Dijon mustard
  • 1 ripe avocado, pitted and shell removed
  • Tabasco sauce to taste, 3-4 dashes or more if you like the heat
  • Kosher salt and freshly ground black pepper

Msking It

  • Fit your food processor with a metal blade and put in the garlic and pulse until finely chopped.  Add the the basil, chives, lemon zest, and tarragon.  Pulse until all ingredients are fully chopped
  • Add the cream cheese, mayonnaise, lemon juice, anchovy paste. Dijon, 1/2 teaspoon of kosher salt and 1/4 teaspoon of the freshly ground pepper.   Pulse 4 times then add the avocado and Tobasco sauce.  Pulse 4-6 times until fully incorporated
  • Serve as dip or salad dressing

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