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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3:48 pm on March 16th, 2010
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!
5:34 pm on March 16th, 2010
I had no idea parsley was so full of goodness! Thanks Debbers!
11:23 pm on March 16th, 2010
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.
9:48 am on December 28th, 2011
[...] Tray with Parsley Dip We didn’t care for the parsley dip. We had some leftover dill dip and preferred using that. [...]
4:17 pm on February 1st, 2013
Don’t forget parsley is also packed with iron. I am going to add a splash of fresh lemon in this recipe