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Recipe Monday: Green Goddess Dip/Dressing

September 3, 2012

There is a ‘dressing’ in my household that I get asked to make a lot. It’s my Green Goddess dressing. It’s a basic dip, actually, that came from a recipe from The Melting Pot. It’s awesome and yummy, very versatile. We have it over chicken, as a pasta sauce, thinned as a dressing, stuffed into mushroom caps and baked… oh, the possibilities are endless.

16oz room temperature cream cheese
1/2C sour cream
1/4C minced shallot
1/4C minced chives
1/4C minced parsley

In a saucepan, heat the cream cheese until it’s smooth and creamy. Take it off the heat and add your shallots and sour cream. Let it cool slightly, and then add salt, pepper, and herbs. Mix thoroughly and chill for two hours.

Cold like this, it’s a great dip for veggies. Spoon this into mushroom caps and bake at 350 for 10 minutes, and you have great stuffed mushrooms. Toss 1/2C of it with spaghetti and top with parmesan. Pour it over cooked chicken. Thin it with milk or cream and have it over salad. You can also mix up the herbs. For a salad dressing, I like adding tarragon and dill. I know some people love adding basil, but I’m not a fan of basil. You’ll want to use fresh, tender herbs, not the woody ones, but this is one customizable dip/dressing, and it’s a staple here in our house. 😀

3 Comments leave one →
  1. September 3, 2012 9:34 am

    Sounds lovely. *copies and pastes*

  2. September 3, 2012 11:42 am

    XD It’s an awesome recipe. And, anything that can get K. to eat more veggies is something I can really get behind.

  3. September 3, 2012 3:45 pm

    I already want to eat it because it has cream cheese. I’m addicted to that stuff. LOL

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