Best 3 White Bean And Yogurt Green Goddess Recipes
Indulge in a symphony of flavors with our exquisite White Bean and Yogurt Green Goddess recipe collection. These culinary creations combine the creamy richness of white beans, the tangy freshness of yogurt, and the vibrant zest of herbs, transforming ordinary ingredients into extraordinary dishes. From the classic White Bean and Yogurt Green Goddess Dip, perfect for any gathering, to the innovative White Bean and Yogurt Green Goddess Salad, brimming with crisp vegetables and feta, each recipe offers a unique taste sensation. Discover the delightful White Bean and Yogurt Green Goddess Sandwich, a harmonious blend of flavors between two slices of bread, and the satisfying White Bean and Yogurt Green Goddess Soup, a comforting bowl of warmth and goodness. Embark on a culinary adventure with our White Bean and Yogurt Green Goddess recipes, and elevate your taste buds to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE BEAN AND YOGURT GREEN GODDESS
I've always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings
Time 5m
Yield 1 cup, about 6 to 8 servings
Number Of Ingredients 10
Steps:
- Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
- Scrape into a bowl. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 2 grams
GREEK GODDESS DIP
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Provided by Melissa Clark
Categories easy, quick, condiments, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams
GREEN GODDESS DRESSING
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn't require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Provided by Samin Nosrat
Categories weeknight, salads and dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 342 milligrams, Sugar 1 gram
Tips:
- Use fresh, quality ingredients: The fresher the ingredients, the better the dip will taste. Look for crisp vegetables, flavorful herbs, and creamy yogurt.
- Don't overcook the beans: Overcooked beans will be mushy and lose their flavor. Cook them just until they are tender.
- Use a variety of herbs: This will give the dip a more complex flavor. Some good options include basil, cilantro, chives, dill, mint, oregano, parsley, and thyme.
- Don't be afraid to experiment: There are many ways to make this dip your own. Try adding different spices, herbs, or vegetables. You could also use a different type of yogurt, such as Greek yogurt or coconut yogurt.
- Serve the dip with a variety of dippers: This will allow your guests to choose their favorites. Some good options include pita chips, crackers, vegetables, and fruit.
Conclusion:
White bean and yogurt green goddess dip is a delicious and versatile dip that is perfect for any occasion. It is easy to make, can be tailored to your own taste, and is always a crowd-pleaser. So next time you are looking for a healthy and flavorful dip, give this recipe a try.
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