Healthy Green Goddess Dip Recipe
It’s nearly time for St. Patrick’s Day parties, which inevitably means you trying to figure out something healthy and green to bring to the office potluck. Luckily, there’s this gorgeous idea from the March 2015 issue of Martha Stewart Living. The magazine’s recipe for Green Goddess Dip, which originally appeared back in June 2010 served with endive, uses creamy avocado and buttermilk instead of mayonnaise and sour cream.
You can serve the Healthy Green Goddess Dip with a platter of green colored vegetables such as lightly blanched asparagus, green cauliflower and snap peas along with raw celery and sliced cucumbers. If you’re vegan or dairy free, you could use my tofu sour cream thinned with some soy milk as a substitute for the buttermilk.
If you love Green Goddess salad dressing, just add more buttermilk to the recipe to thin it out. I bet once you try homemade and fresh, you’ll never go back to the bottled variety!
Here’s a video demonstration on how to make the Healthy Green Goddess Dip:
This recipe is just one of several from the March 2015 issue of Martha Stewart Living that would be perfect for St. Patrick’s Day. There’s a terrific article, “It’s Easy Keeping Greens” on how to blanch and deliciously prepare greens. (Get it? Healthy greens for a green holiday?)
Another article just for the St. Patrick’s holiday features a more traditional menu of Stout-Braised Lamb, Cucumber-Mint Buttermilk Soup, and Scones with Pears, Irish Cheddar and Honey. So be sure to check out, “The Sharing of the Green” on page 46 when you pick up your copy!
Healthy Green Goddess Dip
Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 days.
Ingredients
- 1 firm, ripe Hass avocado, halved, pitted, and peeled
- 1 1/2 cups low-fat buttermilk
- 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
- 2 anchovy fillets
- 1 tablespoon plus 1 teaspoon white-wine vinegar
- 1/2 teaspoon Coarse salt
- 1/2 teaspoon Freshly ground pepper
Directions
Pulse avocado, buttermilk, herbs, anchovies, vinegar, salt, and pepper in a food processor until smooth.
Transfer to a serving bowl and refrigerate for at least 1 hour.
Prepare crudités and serve.
Prep Time: 20 Minutes
Total Time: 20 Minutes
Servings: Makes 2 cups. Serves 8.
Photography and recipe courtesy of Martha Stewart Living and used with permission.