Green Goddess Dip and…

I have long been tempted by the thought of Green Goddess Salad Dressing.

Except… most recipes I have come across  in the past called for anchovies and tarragon – two things that I have not really cared for whenever I’ve tried them (well, except for the anchovies involved in making Worcestershire Sauce – those anchovies are a boon to mankind, in my mebbe not so humble opinion).

And then, I got a nifty new blender…

This blender slices and dices and makes soup and ice cream and… well, I don’t really know what all it does, I’ve only had it a short while. Thing is, this miraculous blender did not come with a cookbook; so, how, exactly, am I to know how to slice and dice and make soup and ice cream and… ?

So. I bought a cookbook for the blender for about $15 on Amazon; which is loaded witth cool recipes and ideas that I can use to jump off into my own concepts, so, bonus!

And in this cookbook, low and behold, is a recipe for Green Goddess Dip which does not call for anchovies; and, I can (and did) easily swap out dill for the small amount of tarragon called for, so why not try it?

•2 medium cloves garlic
•1/4 cup minced fresh parsley leaves
•1/4 cup minced fresh chives
•2 tbsp minced fresh tarragon leaves
– I used 1/2 tsp dried dill
•1/8 tsp Seasoned Salt
•1/8 tsp black pepper
•1/8 tsp Aleppo pepper
•1 tbsp lemon juice
•3/4 cup mayonnaise
•3/4 cup sour cream

Add the garlic and seasonings to the jar of your blender, then add the lemon juice, mayonnaise, and sour cream.

Note: adding herbs and dry seasonings first and then adding heavier creamy/liquid ingredients on top helps to distribute those lightweight herbs and seasonings throughout the mixture while blending, instead of scattering them onto the sides of the blender jar, only to be scraped and folded back into the mixture after blending.

Blend at medium speed for about 30 seconds until creamy and light green.

Give it a taste.

Nice – but! It’ll taste even better after resting for a couple of hours or overnight, so scrape the dip into a small bowl, cover, and stash in the fridge until needed.

I served mine along with veggies and chips as a light appetizer before dinner.

Thing is, this could easily still be a lovely (and sugar-free!) salad dressing, or a sandwich spread, or mebbe even a cool, different mix-in for deviled eggs. You could also, if you felt like it, replace the parsley with cilantro. I wouldn’t, but then, cilantro is not one of my favorites.

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