Parsley Dip

If you’re anything like me, you’re a little stumped by what to do with the giant bunch of leftover parsley sitting at the bottom of your crisper drawer. Occasionally, a dinner recipe calls for 1/4 cup of fresh parsley and I know it’ll make a difference in the end product, so I go ahead and spring for it at the grocery store. But then the rest of it  just rots in a bag in the refrigerator. So sad.

Well, those days are over! I have made a modified Green Goddess Dip that makes a special effort to use lots and lots of parsley and pantry staples that you are likely to already have on hand. And you’re getting some bonus greens into your family’s diet!

2 cups chopped fresh parsley, washed
1 cup plain greek-style yogurt or sour cream
1 small or medium clove garlic, peeled and crushed
2 teaspoons red wine vinegar or freshly squeezed lemon juice
Pinch salt

Place the parsley, yogurt, garlic, vinegar and salt in the bowl of a food processor. Cover and pulse for 20 seconds or so. Serve with fresh veggies or crackers. Store in a airtight container in the refrigerator.

Note: I’ve gone a little easy on the garlic in an attempt to go easy on kids’ palette. But, when I made it I used 2 cloves and my first grader loved it.

Yield: 1 1/2 cups
Prep-time: 10 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

7 thoughts on “Parsley Dip”

  1. This is such a great idea for so many reasons. Not only will you use up the parsley, but it’s really good for you (dark green = tons of nutrients and chlorophyll, all very healing) and, specifically, it’s supposed to be detoxifying for your digestive tract (liver, etc), perfect for spring!

  2. Love it, not only will it kill the extra parsley I always have leftover, but I can use up some of the sour cream that is perpetually haunting me. Plus I have fresh lemons on my tree out back.

  3. Leftover parsley can be frozen. Wash and dry well. Remove the leaves and put in freezer bag. Just stuff it in bottom of bag tightly and start rolling the bag of parsley like a cigar while squeezing out the air. Seal bag and place rubber bands around it to keep it tight. Freeze. When you need some parsley just remove from bag and cut off what you need. Roll it up again and pop back into freezer! I grow bunches of parsley every year in my garden so I can have it all year long.

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