Green Goddess Dip

I don’t know about you, but it’s starting to feel like Summer is on the way out around here. The kids are headed back to school. Apples are starting to call my name. Acorns are starting to appear. They are big and fat this year. I think it’s going to be a nice Fall.

But before I start to break out my flannel shirts, it’s time to buckle down and focus on the final flush of summer. I don’t know how it happened really, but I finally became a tomato gardener this summer. I gave away a couple quarts of them yesterday. They are taking over my pantry and I love it.

Eating has become an exercise in tomato consumption. We were doing a lot of tomato sandwiches last week. Today we took it to the next level and made Egg, Pesto, and Tomato sandwiches for lunch inspired by one of the many great recipes in the new Weelicious Lunches cookbook. Tomorrow’s dinner will involve a Tomato Tart, which is a highlight of our summer. Make one.

Another joy is heading out to our herb garden and picking some parsley, tarragon and chives for this Green Goddess Dip. It is my dip of choice during the summer whenever I feel like enticing my family to eat crudites. It’s also quick and easy to make. I like to let it sit in the fridge for a couple hours after its made to let the flavors meld and it thickens up a bit too. But I’ve eaten it plenty of times straight out of the food processor and there have been no complaints.

Green Goddess Dip Recipe

This recipe is adapted ever-so-slightly from The America’s Test Kitchen Family Cookbook. This book has a fabulous-looking appetizer section that I’ve only just begun to tap into. I usually mix up the herbs according to whichever tender leafy greens are most needing to be picked. Tarragon is an important player even though its quantity is small.

1 cup plain Greek-style yogurt
1/2 cup mayonnaise
1/4 cup fresh parsley
1/4 cup fresh chives
2 tablespoons fresh tarragon
1 tablespoon lemon juice
1 garlic clove, peeled and smashed
1/8 teaspoon salt
1/8 teaspoon pepper

Whiz all the ingredients in a food processor until smooth and no large bits of herb remain. Scrape down the side of the bowl if necessary. Store in an airtight container for at least one hour, if possible. Serve with veggies like carrots, cucumbers, peppers and kolarabi.

Yield: 1 1/4 cups
Prep-time: 10 minutes

 

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.

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