I made a healthy Breaded Zucchini Stick recipe some time ago. Here is a healthy Easy Herb Green Goddess Dip that would be the perfect dipping sauce for the bread sticks or fresh veggies as I used. This recipe is a wonderful appetizer to take to any event or house when you are asked to bring an appetizer. This Green Goddess Dip falls into the same healthy and easy category as the baked breaded zucchini sticks. Combine some fresh herbs with a dressing of fat free Greek yogurt, a little bit of mayonnaise, some olive oil and some goat cheese and you have it.
The recipe was quite flavorful. What I also loved about it was choosing different food things to dip into it. The dressing is sturdy so it held up well to raw zucchini and raw yellow squash. I really like the crunch from the zucchini and squash. Be careful not to double dip. Who ever saw the Seinfeld episode with George Double Dipping at the funeral? You have to admit, it is a concept we have all seen at parties. I rather not see it and it is certainly a deterrent from going back for seconds to the dip.
The other item I served with the Green Goddess Dip was some Baked Pita – YUM. I love baking pita and turning them into chips. The only problem now is that my wife and I are trying a gluten free diet. This pita recipe was from quite some time ago and well before we started our new diet. Making pita chips is so easy especially when buying pita at the store. Simply cut the pita in triangles, drizzle with olive oil and some Kosher or sea salt and bake until crisp.
The fresh herb ingredients and the dressing ingredients.
The processing of the fresh herbs in the food processor.
The addition of the dressing to complete the dip.
The Green Goddess Dip plated.
Easy Herb Green Goddess Dip
- 3 Tbsp Dill
- 1/4 Cup Fresh Mint
- 1/2 Cup Fresh Parsley
- 1/3 Cup Fresh Basil
- 2 Whole Garlic Cloves
- 2 Whole Scallions
- 1 1/2 Tbsp Lemon Juice
- 1/2 Cup Olive Oil
- 1/4 Cup Crumbled Feta Cheese
- 1/2 Cup Fat Free Greek Yogurt
- 1/4 Cup Mayonnaise
- 2 Tsp Salt
- 1 Tsp Black Pepper
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Recipe adapted from http://cooking.nytimes.com/recipes/1013024-greek-goddess-dip