Making it easier to be green, Green Goddess dip…

It’s become an annual tradition now to make Green Goddess Dip and a display of all green crudites for St. Patrick’s Day. For me, making this dish feels like a kick-off for Spring and a long season of enjoying this resplendent dip loaded with fresh and flavorful herbs.

Tonight I am taking it to a large party, so I decided to double my usual recipe. With all of those fresh herbs and vegetables, you can imagine that translates into a lot of chopping. Thankfully, the other day, a reader mentioned to me that she makes her Green Goddess in her Vitamix…

*B*A*-*b*l*i*n*g*

… a light bulb flashed on. So today I made Green Goddess Dip in my food processor which saved lots of time and labor.

Green Goddess Dip
splendidly simplified

yield: about 4 cups

1 – 1/2 cups mayonnaise {Best Foods or Hellman’s preferably}

1 – 1/2 cups sour cream

1/2 cup fresh squeezed lemon juice

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

6 anchovies

4 cloves garlic, cut into thirds

6 scallions, including the whites and 4 inches of green, cut into 1/2 inch pieces

24 long chives, cut into 1 inch pieces

1 bunch Italian parsley, washed and all thicker stems removed

20 stems tarragon, leaves stripped from stocks

1/4 cup mint leaves {loosely packed}

1/2 cup basil leaves {loosely packed}

salt and pepper to taste

Preparation

Add the first nine ingredients to the food processor and whir on medium until the mixture looks smooth and fairly consistent in color.

Then, add hand fulls of the herbs to the bowl and turn the processor up to high. Continue to add herbs and process until the mixture looks densely green but still has some dark green sections of the leaves. It should look smooth and blended, but still a little chunky.

The mint are my first tips of spearmint from my mint pot in the courtyard.

This dip tastes better when prepared a few hours or a day before serving so the flavors can meld.

For the display I lined a cork bowl with Dinosaur Kale leaves.

I hollowed out the center of a cabbage, and used some of the outer leaves to create natural green “bowls” for the dip. Then I filled the lined cork bowl with bundles of blanched asparagus and green beans, sugar snap peas, julienned green peppers, cucumbers and celery.

It Isn’t Easy Being Green…

It’s not that easy being green,
having to spend each day the color of the leaves,
when I think it might be nicer to be red or yellow or gold,
or something much more colorful like that.

It’s not easy being green,
It seems you blend in with so many other ordinary things,
and people tend to pass you over ’cause your not standing out,
like flashy sparkles in the water
or stars in the sky.

but greens the color of Spring,
and green can be cool and friendly~like.
And green can be big like the ocean,
important like a mountain or tall, like a tree.

When green is all there is to be,
it can make you wonder why, but why wonder?
Why wonder? I am green and it’ll do fine,
it’s beautiful and I think it’s what I want to be.

~Kermit the Frog

I’ve always loved that song, let’s all be happy for who we are.

Happy St. Patrick’s Day!

Comments

therelishedroost says

March 18, 2014 at 12:34 pm

YUMMO, thank you for this recipe! I am trying to get back to eating right after vacation of sweets and treats!!!

- splendid says
  
  March 16, 2017 at 5:41 pm
  
  Welcome home RR, this does help you to eat your vegetables! xo, ebh
  
The enchanted home says

March 18, 2014 at 12:43 pm

Hi Emily…green never looked so beautiful….wow, those are sheer works of art!

- splendid says
  
  March 16, 2017 at 5:40 pm
  
  Thanks Tina! The gorgeous greenery makes it easy. Happy St. Patrick’s Day!
  
I Dream Of says

March 18, 2014 at 12:48 pm

Beautiful, Emily! Love the fresh, vibrant greens and your display is a work of art. Hope you had a fun St. Patrick's Day! XOXO

- splendid says
  
  March 16, 2017 at 5:39 pm
  
  Thank you Jeannie, Happy St. Patrick’s Day!
  
Joules says

March 16, 2017 at 5:09 pm

xoox Love the Kernit song. was at the party where you brought the beautiful green goddess platter. attempting to make a vegan version of dip/dressing tonight. You’re a goddess!

- splendid says
  
  March 16, 2017 at 5:37 pm
  
  Thank you Julie! Curious to hear how the vegan turns out. With all of the fresh herbs, I think any base would taste good. Happy St. Patrick’s Day.
  
Sarah says

March 18, 2017 at 6:58 am

SO cute for st patrick’s day!

- splendid says
  
  March 19, 2017 at 4:10 am
  
  Thank you Sarah! It’s a fun presentation assemble. xo