Green Goddess Dip

Name: Green Goddess Dip
Total time: 1 h
Yield: About 2 1/2 cups
Ingredients: 1 cup 1-percent low-fat cottage cheese; 1/4 cup boiling water (see note above); 1 cup low-fat sour cream; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1/4 cup fresh parsley leaves; 1 tablespoon fresh tarragon leaves; 1 garlic clove, minced; Salt; Pepper; 1/4 cup minced fresh chives

Recipe from America's Test Kitchen

Adapted by Tara Parker-Pope

Total Time: 1 hour
Rating: 4(207)
Comments: Read comments

Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving. —Tara Parker-Pope

Featured in: Appetizers From America’s Test Kitchen

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Ingredients

Yield:About 2½ cups

1cup 1-percent low-fat cottage cheese
¼cup boiling water (see note above)
1cup low-fat sour cream
2tablespoons extra-virgin olive oil
1tablespoon fresh lemon juice
¼cup fresh parsley leaves
1tablespoon fresh tarragon leaves
1garlic clove, minced
Salt
Pepper
¼cup minced fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
Step 2
Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper and continue to process until combined, about 30 seconds.
Step 3
Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Ratings

4 out of 5

207 user ratings

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Comments

Robert7 years ago

Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.

sarah2 years ago

I like using protein-filled cottage cheese as a base for green goddess dip, but I don’t find the extra water necessary at all. I blend cottage cheese til smooth with a bunch of mixed herbs, a scallion or two, garlic, lime juice, hot sauce and salt.

Carol4 years ago

Not a winner - except as a 1970s party center piece (no one ate it).

Lisa T1 week ago

Absolutely terrible. Tasteless. We kept adding things to give it some flavor- more herbs, salt,lemon and finally, feta. No one ate it and it went down the drain. If you’re going to give it a go, no water! It’s was watery and we joked that it would have been a better salad dressing

peterthejustokay5 months ago

I added lightly microwaved cream cheese to the blender, skipped the cottage cheese and didn’t have yogurt. It came out fine!

Christiane9 months ago

Just prepared it without the sour cream, and it makes an excellent salad dressing.

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