Zesty Green Goddess Dip
A tangy, peppery dip best with fresh vegetables
1/4 Cup FAGE Total
2 Cup trimmed watercress (about 2 bunches)
1/2 Cup fresh basil leaves
1/3 Cup canola mayonnaise
1/4 Cup fresh flat-leaf parsley leaves
1/4 Cup chopped green onions
2 Tablespoon extra-virgin olive oil
1 Tablespoon white wine vinegar
1 Teaspoon anchovy paste
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon kosher salt
1/4 Teaspoon ground red pepper
- Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish.
- Cover and chill for 8 hours or overnight.
Additional Notes: Attributed to Cooking Light.
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