Now that Spring is struggling to arrive I’m looking forward to eating garden fresh foods. Back in Arizona I had an herb garden. Yes, you heard me right, I grew herbs in the middle of the desert. It wasn’t the easiest but they lived and as long as I kept them in shade in the summer they thrived. Now we’re in Oregon and I think it’ll be a little bit easier to grow a garden. 😉 I get so excited about cooking with things I’ve grown in my backyard. I wanted to make a dip that was fresh and full of deliciousness and that’s exactly what this Green Goddess Dip is!
Green Goddess Dip is so easy to make and comes together in a couple of minutes. The parsley adds a nice bright flavor and the basil too. I loved eating it with bell peppers as a snack this afternoon but I’m also going to top some grilled chicken with it tonight. I think this dip is going to be popping up in my kitchen a lot this summer!
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- 1/2 cup fresh basil leaves
- 2 cups parsley
- 4 green onions chopped green and whites
- 1/3 cup mayonnaise
- 1/4 cup nonfat Greek Yogurt
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp white vinegar
- combine all ingredients in a food processor and pulse until herbs are small and a thick paste is formed
- serve with veggies or on top of grilled chicken