Recipe of the Month

Green Goddess Veggie Dip

green goddess dressing

By Katie Ferraro, MPH, RD, CDE

This gluten-free dip combines the nutritional power of leafy green vegetables with the tasty tang of Greek yogurt. Serve with baby carrots or mini bell peppers for a colorful addition to your next cocktail party. This dip can be prepared and refrigerated ahead of time.

Prep time: 15 min. Servings: 5 (1 1/4 c.)

Ingredients

  • 1 c. baby spinach, stems removed
  • 1 c. watercress, trimmed (about 1 bunch)
  • ½ c. fresh basil leaves
  • ¼ c. green onions, chopped
  • ¼ c. flat-leaf parsley leaves
  • ¼ c. canola oil mayonnaise
  • ½ c. plain, fat-free Greek yogurt
  • 2 T. olive oil
  • 1 T. white or white wine vinegar
  • 1 t. anchovy paste or ½ an anchovy, very finely diced
  • ½ t. black pepper
  • ¼ t. salt
  • 1⁄8 t. dried red pepper flakes

Directions

  1. Combine all ingredients in a food processor. Pulse 10-15 times or until combined.
  2. Cover and refrigerate until ready to serve.

Nutrition Information

Per serving: 100 calories (80 from fat), 9 g total fat (1 g saturated fat), 0 mg cholesterol, 250 mg sodium, 3 g carbohydrates, 1 g fiber, 1 g sugar, 3 g protein. Exchanges: ½ milk, 1 vegetable, 1 fat.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.


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