Introduction
The Extra-Green Green Goddess Dip is a vibrant, fresh concoction that brings together the essence of spring with the indulgence of rich flavors. Its unique blend and creamy texture make it an instant crowd-pleaser at any gathering or as a delightful accompaniment to your favorite snacks.
Tips for this recipe
– Ensure all ingredients are fresh for the best flavor profile.
– Blend until you reach a smooth, consistent texture; don’t hesitate to adjust thickness with mayo or cream as needed.
– Chill before serving to enhance taste and presentation.
Why you will love this recipe
This dipping delight captures the essence of a fresh garden salad in every bite, making it perfect for those who appreciate light yet robust flavors. Its colorful appeal is as delightful to the eyes as it is to the palate—a true celebration on any plate or snack platter!
Ingredients
2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
1/2 cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons fresh lemon juice
2 anchovy fillets
1 teaspoon Dijon mustard
Garlic clove, peeled (for flavoring)
Adviced equipment
– Food Processor: Essential for chopping and mixing.
– High-Speed Blender: For pureeing ingredients into a smooth consistency.
– Handheld Mixer with Whisk Attachment: Useful for whipping dressings or blending small batches of dips.
– Immersion Blender: Perfect for making sauces and purees directly in a bowl.
– Measuring Cups Set (250ml & 500ml): Critical for accurate ingredient measurements.
– Silicone Spatula: For mixing without scratching cookware.
– Nonstick Saucepan: Ideal for simmering and less oil dips.
– Digital Kitchen Scale (100g capacity): Ensures precise ingredient measurement.
– Stainless Steel Mixing Bowls: Suitable for combining various dip components.
History of the recipe
The Green Goddess Dip is a dish with roots in mid-20th century American cuisine, originally crafted as part of a salad dressing by George Bolden, chef at Louis Sheraton’s Hotel. Over time, it evolved into the rich green goddess dip we know today—a versatile concoction that can be served warm or chilled and paired with an assortment of veggies and snacks for a delightful culinary experience.
Fun facts about this recipe
– The name “Green Goddess” is believed to have originated from the play ‘Goddess’, which was written by John Colton in 1923, inspired by George Bolden’s dressing.
– It’s not just a dip; it can also be used as a vibrant garnish for soups or salads to add an extra burst of color and flavor!
– The combination of watercress, basil, tarragon, and lemon creates a symphony of freshness that’s reminiscent of springtime in the garden.
– While this recipe calls for anchovies traditionally used in Goddess dressings, you can adjust or omit based on personal preference.
