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Gridiron Green Goddess Dip
Gridiron Green Goddess Dip
Frances Largeman-Roth / TODAY
print recipe
Rating:
(10 rated)
Prep time:
Servings:
6

The original Green Goddess dressing is said to have originated at San Francisco’s Palace Hotel in 1923. The traditional dressing includes sour cream, anchovies and just a few herbs. I’ve been making a healthier version for years, but wanted to pump up the protein in honor of SuperBowl 50, so I added cottage cheese to the mix. This creamy version makes an excellent dip for fresh vegetables, like radishes and sugar snap peas.

Ingredients

    • 1 cup plain 2% Greek yogurt
    • 1/3 cup whole milk cottage cheese
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh basil leaves
    • 2 tablespoons fresh thyme leaves
    • 2 tablespoons fresh flat-leaf parsley leaves
    • 2 tablespoons fresh chives
    • 1/2 teaspoon salt

Preparation

Combine all the ingredients in a blender or food processor. Blend until the mixture is creamy.

Cover and refrigerate until ready to serve. The dip will last in the refrigerator for up to 3 days.