Essential Green Dip

by Kelly on July 15, 2012   

So many uses for this simple and fresh-tasting concoction — here are just a few ideas

I’ve never been one to make a green herb dip. I don’t know why, but I have just avoided it all these years. I think I got “off dips” after too many of the sort with a packet of this or that mixed in. Don’t get me wrong, those dips have a guilt-inducing deliciousness, but it was a little more of my mom’s style and not enough of my own. Looking out over an herb garden gone wild this year as well as baseball bat-sized zucchini, I decided I needed to break through my reluctance and master a darn good green herb dip. Warning — once you have this in your refrigerator, you’ll be bereft without it. It’s a dip, a sauce, a condiment for sandwiches, a flavored mayonnaise of sorts, and indispensable. Luckily it is simple to make.

The fundamentals are the parsley, an equal amount of fresh herbs, the green onions, and the mayo and sour cream

I’ve used a combination of fresh tarragon, chives, thyme and dill in my dip, because that’s what I had enough of in my garden. You can skew the flavor in many directions: other herbs such as basil would be wonderful mixed into a cold pasta salad; oregano might be a good dip for meat kabobs; more dill if it’s cold salmon you’re serving; watercress for a peppery flavor; capers; anchovies push it more toward a Green Goddess dressing — you get the idea.

Green Herb Dip | about 2 1/4 cups

A food processor is preferred for this dip, though a blender will work almost as well. Plan on scraping the sides more often with a blender to fully liquify the herbs.

1/2 bunch Italian parsley
A handful of assorted fresh herbs (about as much as the 1/2 bunch parsley) such as tarragon, dill, thyme, chives, basil
6 green onions
1 cup mayonnaise (can use homemade mayonnaise)
1 cup sour cream
1 clove garlic, minced to a paste
Small pinch of sugar
1/8 lemon
Salt and freshly ground pepper to taste

Takes just seconds to break all this down

Wash the parsley and herbs and shake well to dry. Cut most of the stem end off the parsley, break the bunch in half and place in the bowl of a food processor. Pull the leaves off the herbs and add them to the parsley. Trim the root end off the green onions and coarsely chop the white part and half the green. Add the green onions to the parsley and herbs. Add 1/2 of the mayonnaise to the food processor and pulse to liquify the herbs. Scrape down the sides as needed.

Run the processor just a half minute or so and the herbs will be starting to liquefy

Add the remaining mayonnaise, sour cream, garlic, sugar, and lemon juice and pulse until fairly smooth.

I like to be able to see a little of the minced green in the dip

Add salt and pepper to taste and purée until the dip is as smooth as you’d like it.

Now pass the raw veggies, or the grilled chicken, or the salad greens, or the chips, or the egg salad, or…

Kelly McCune © 2012
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