Recipe of the MonthGreener Green Goddess Dip
Greenhouse, farmstand ingredient list: lemon, arugula, parsley, chives, shallots
⅓ c mayonnaise
1 T fresh lemon juice
2 T fresh arugula, packed and chopped
¼ c fresh flat parsley, packed and chopped
¼ c fresh chives, chopped
2 T shallots, minced
2 anchovy fillets, packed in oil
2/3 c whole-milk plain Greek yogurt
Salt and fresh cracked pepper, to taste
- In blender or food processor, combine all ingredients except yogurt, salt, pepper. Pulse until smooth, about 10to 15 pulses.
- Transfer mixture to a small bowl and gently fold in the yogurt until well combined. Adjust seasoning with salt and freshly ground pepper.
- Cover with plastic wrap and refrigerate for 1 hour to allow flavors to develop. Serve with fresh vegetables or pita chips.
- Makes 1 ¼ cups; prep time 30 minutes.