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!
Ingredients:
- 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!
This is what happens when you stay home from camp. You get put to work peeling pistachios…
Delicious!!! Syd can’t wait to try it!
Hi Lindley! Fabulous blog! Question: any suggestions on what I can substitute in for the pistachios? I want to make this for a bbq but my husband is allergic to nuts. Chick peas?! Thx!
Liz, I would say chickpeas would be a great way to thicken the dip and add a little extra texture. I would also say green peas might be a nice addition. I just use the frozen ones. Let them thaw to room temperature and then throw them in the food processor before you blend the ingredients! Enjoy!