I’m not a huge football fan, but my husband Jon is and that means that we have plenty of game watching get togethers this time of year. He’s all about the chicken wings, but I like something fresh and healthy to munch on (big surprise) and I often bring this Green Greek Goddess Dip, from Eating in Color, along to share.
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. My version is made with Greek yogurt and is loaded up with herbs! Yes, it includes mayo for some added richness and don’t be afraid of it–it’s still just 95 calories per serving.
Take this to your next football party or school function and let me know what you think! It goes well with tortilla chips, and fresh vegetables like radishes, snap peas and carrots, but you can also use it to top egg sandwiches and anything else that needs a hit of green.
- 1 cup plain Greek yogurt
- 1/4 cup canola mayonnaise
- Juice and zest of 1 lemon
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh chives
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 2 tablespoons fresh cilantro leaves
- 1/4 teaspoon salt
- Combine all the ingredients in a blender or food processor. Blend until the mixture is creamy, but you can still see flecks of herbs.
- Cover and refrigerate until ready to serve. The dip keeps in the refrigerator for up to 3 days.
- 95 calories, 7.5g fat (sat 0.4g, mono 4.7g, poly 2.4g), 4g protein, 3g carbohydrate, 0g fiber, 3mg cholesterol, 0.8mg iron, 173 mg sodium, 75mg potassium, 53mg calcium