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Buttermilk Green Goddess Dip

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"If you love ranch-style dressings and dips, you are going to go absolutely wild for this. All of the good, garden-fresh herbs that go into this recipe make it so tasty and fragrant, not to mention pretty and green. And the anchovies give it that certain something, a saltiness and depth of flavor that wows. Now, I wouldn't necessarily tell people that there are anchovies in this dip — go ahead and let them fall in love with this dip first, then let them in on the secret ingredient."

List of Ingredients

â—¦ ¾ cup mayonnaise
â—¦ ¼ cup buttermilk
â—¦ ¾ cup packed fresh basil leaves
â—¦ 3 tablespoons coarsely chopped fresh chives
â—¦ 3 tablespoons coarsely chopped fresh parsley
â—¦ 1 ¼ teaspoons fresh lemon juice
â—¦ 2 anchovy fillets
â—¦ 1 clove garlic, finely chopped
â—¦ â…› teaspoon salt
â—¦ â…› teaspoon black pepper
â—¦ Baked chips or raw vegetables, for dipping


Recipe

In a food processor or blender, combine the mayonnaise, buttermilk, basil, chives, parsley, lemon juice, anchovies, garlic, salt, and black pepper and process until smooth. Scrape the dip into a bowl and serve, with plenty of baked chips or raw vegetables for healthful dipping.

Serves 4 to 6



• Dress It Up:
Leftover dip can be thinned with a drizzle of buttermilk to make the most scrumptious salad dressing. It will keep for a day in the refrigerator.