Green Goddess Dip
Created by Echo Echo on November 3, 2014
- Servings: 10-15
- Prep Time: 10m
- Cook Time: 0m
- Recipe #15542
Ingredients
- 1/3 cup Egg Beaters (or similar egg substitute)
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon anchovy paste
- 1 cup oil (light olive oil, canola oil or safflower oil)
- 2 scallions, chopped
- 1 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh tarragon, chopped
- 4 ounces cream cheese, softened (1/2 off an 8 ounce package)
- 3 tablespoons tarragon vinegar or white wine vinegar
- 1/2 tsp salt, or to taste
How to Make
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Step 1: In a blender on low speed, blend together egg substitute, garlic, mustard, lemon juice and anchovy paste.
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Step 2: With blender still running, add oil slowly in a steady stream, scraping blender container with rubber spatula as needed.
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Step 3: Blend in scallions and herbs.
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Step 4: Blend in cream cheese and vinegar.
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Step 5: Chill in a covered bowl or refrigerator container at least 3 hours--or better yet overnight--to let flavors integrate.
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Step 6: Before serving, add salt to taste.
Nutritional Facts
- Serving Size: 1 (53.8 g)
- Calories 238.6
- Total Fat - 24.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 6.4 mg
- Sodium - 215 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.6 g
- Sugars - 0.3 g
- Protein - 3.8 g
- Calcium - 132 mg
- Iron - 0.9 mg
- Vitamin C - 12.6 mg
- Thiamin - 0 mg