Green Goddess Dip

Recipe from America's Test Kitchen

Adapted by Tara Parker-Pope

Updated February 7, 2016

Media 1 of 1
Total Time
1 hour
Rating
4(221)
Comments
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Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving. —Tara Parker-Pope

Featured in: Appetizers From America’s Test Kitchen

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Ingredients

Yield:About 2½ cups

  • 1 cup 1-percent low-fat cottage cheese

  • ¼ cup boiling water (see note above)

  • 1 cup low-fat sour cream

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • ¼ cup fresh parsley leaves

  • 1 tablespoon fresh tarragon leaves

  • 1 garlic clove, minced

  • Salt

  • Pepper

  • ¼ cup minced fresh chives

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 22 milligrams cholesterol; 173 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 275 milligrams sodium; 8 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds

  2. Step 2

    Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper and continue to process until combined, about 30 seconds.

  3. Step 3

    Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

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Ratings

4 out of 5
221 user ratings
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Comments

Robert

Hence the "Season with salt and pepper to taste before serving" as the final step in the recipe.

sarah

I like using protein-filled cottage cheese as a base for green goddess dip, but I don’t find the extra water necessary at all. I blend cottage cheese til smooth with a bunch of mixed herbs, a scallion or two, garlic, lime juice, hot sauce and salt.

Tessa

Heads up to kc from tc: The Melissa Clark recipe is still available - it's under GreeK Goddess dip, not green. Delicious!

Lisa T

Absolutely terrible. Tasteless. We kept adding things to give it some flavor- more herbs, salt,lemon and finally, feta. No one ate it and it went down the drain. If you’re going to give it a go, no water! It’s was watery and we joked that it would have been a better salad dressing

peterthejustokay

I added lightly microwaved cream cheese to the blender, skipped the cottage cheese and didn’t have yogurt. It came out fine!

Christiane

Just prepared it without the sour cream, and it makes an excellent salad dressing.

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Credits

America's Test Kitchen

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