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.
Healthy Green Goddess Dip Recipe
Serves 8 (yields 2 cups)
Total time: 15 minutes
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
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)
- Combine first 5 ingredients in food processor; blend until herbs and garlic are finely chopped.
- Add the next 5 ingredients and puree until smooth and creamy.
- Spoon the dip into a small bowl on a platter and surround with vegetables.