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Healthy Green Goddess Dip Recipe

This creamy, tangy appetizer will please any crowd and perhaps inspire praise worthy of a goddess. The dip is simple to make, yet elegant once surrounded by a crown of freshly cut crudités. We replaced the usual sour cream and mayonnaise with Greek yogurt and avocados. Your taste buds won’t notice a difference, but your waistline will! Serve your green goddess dip with farm-fresh vegetables and make all the other pre-meal snacks go green with envy.

Green Goddess Dip

Photo by Perry Santanachote

Healthy Green Goddess Dip Recipe

Serves 8 (yields 2 cups)

Total time: 15 minutes

The Skinny

Per 1/4-cup serving (not including vegetables):

  • 128 cal
  • 10 g fat (2 g sat)
  • 8 g carbs
  • 40 mg sodium
  • 4 g fiber
  • 3 g sugar
  • 3 g protein

Ingredients

2 cups packed watercress sprigs
1 tablespoon chopped fresh tarragon
1/3 cup chopped fresh chives
1/2 cup chopped fresh parsley
1 garlic clove
2 avocados, peeled and seeded
1 cup nonfat Greek yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
Pinch of salt
7 cups assorted raw vegetables (baby carrots, julienned jicama, snap peas, radishes, sweet bell peppers, cucumbers)

Preparation

  1. Combine first 5 ingredients in food processor; blend until herbs and garlic are finely chopped.
  2. Add the next 5 ingredients and puree until smooth and creamy.
  3. Spoon the dip into a small bowl on a platter and surround with vegetables.

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