- Organic Bound
Green Goddess Dip is a classic for flavor, color and all-around “dippability.” We've created our own version of this classic for our Farm Stand customers, who love its delicate green color and thick, creamy texture.
Or course, it works with the usual party fare like crackers or chips — but it’s just divine paired with a variety of fresh, crunchy organic veggies like carrots (try our Mini Peeled), celery, radishes, bell peppers, wax or green beans, broccoli, cherry tomatoes…or any of your favorites.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
|2||anchovies or 2 teaspoons anchovy paste|
|2 cloves||Earthbound Farm Organic Garlic (small cloves)|
|2||Earthbound Farm Organic Green Onions (including 3 inches of green, cut into 1/2-inch pieces)|
|2 tablespoons||Earthbound Farm Organic Italian Parsley|
|1 tablespoon||Earthbound Farm Organic Cilantro, or 1 teaspoon dried|
|1 tablespoon||fresh dill, or 1 teaspoon dried|
|1 tablespoon||fresh tarragon, or 1 teaspoon dried|
|2 tablespoons||tarragon vinegar or white wine vinegar|
|3/4 cup||sour cream|
|Freshly ground black pepper (to taste)|
Place the anchovies, garlic, green onions, parsley, cilantro, dill, tarragon, sugar, salt and vinegar into a blender or food processor. Pulse the machine on and off, stopping once or twice to scrape down the sides with a rubber spatula, until the mixture is finely chopped.
Add the sour cream and mayonnaise, and blend until the mixture is smooth. Add pepper to taste and blend to combine.
Transfer the mixture to a clean container and refrigerate, covered, for at least 6 hours to allow the flavors to meld. The dressing will keep in the refrigerator, covered, for up to 1 week.
NOTE: To make this recipe as a salad dressing, increase the vinegar to 3 tablespoons, then decrease the sour cream to 1/2 cup, the mayonnaise to 1/4 cup, and the refrigeration time to 3 hours.