This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up. (Photo: Andrew Scrivani for The New York Times)
One of my favorite things at the Melting Pot is their Green Goddess Dressing. It's so good. I love stuffing the mushrooms with it, dipping the veggies in it, eating it off of a spoon. It's embarrassing, but not enough to hide it from you all. The thing about making it at home is that I can do all of that stuff and no one sees me. This goodness is great stuffed into mushrooms, celery, used as a dip for vegetables. It's also very easy to make. So enjoy!
Green Goddess from the Melting Pot Ingredients: 3/4 cup cubed softened cream cheese 1/2 cup milk 1/4 cup sour cream 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh chives 2 tablespoons minced white onion Instructions: Whisk the cream cheese, milk, sour cream, parsley, chives and onion in a bowl until combined. You may also beat with an electric mixer or a hand-held mixer for 1 to 2 minutes. Chill, covered until serving time.
Don’t Let The Green Shock You, This Dip Tastes Great With Everything
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