Oh Green Goddess Dip! You are so good… So so good. This dip is great with veggies, perfect for chips, and would even make for a great sauce on top of chicken straight off the grill. It’s super easy to make and that means it is ideal when you are invited to a friend’s house last minute and need to bring something with you. I served mine with a mixed veggie platter to make it a little more healthy. Next time around I am subbing out the parsley for basil and the pistachios for walnuts to make it a little more pesto-esque. I can’t imagine it can get any more delicious than this first batch but I promise to report back with how round two goes!
- 1 Cup Firmly Packed Parsley (just the leaves)
- 1/2 Cup Olive Oil
- 1/2 Cup Water
- 2 Cloves Garlic
- 1 Jalapeño Pepper (remove seeds and center)
- 1 Avocado
- 1/2 Cup Pistachios
- Juice of 1 Lime
- Salt and Pepper to taste
Combine all ingredients (I used my Nutri Bullet but you can also use a plain old food processor) and puree until creamy. It’s as easy as that! Refrigerate for 1 hour and serve chilled with just about anything. Add more olive oil, water, and lime juice to thin out the dip and use it as dressing. Heaven!