Plant It Forward

Malabar Spinach & Avocado Green Goddess Dip

Malabar Spinach & Avocado Green Goddess Dip

Cook Time: 15 minutes

Yield: 2 cups

From Chef Christine Carroll:

I live on an island near San Francisco so what better way to honor my hometown than re-creating a recipe that was invented here. Green goddess dressing was first created at San Francisco’s Palace Hotel in 1923 by chef Philip Roemer as a culinary nod to actor George Arliss and his hit play at the time, The Green Goddess. The salad dressing first took on its pastoral hue by combining fresh herbs such as parsley and tarragon with a creamy base of mayonnaise. To this day, it continues to be a favorite salad topper. In this recipe, I punched up the color by adding fresh malabar spinach as well as thickened the dressing into a dip by incorporating perfectly ripe avocado. Serve this pretty dip with an assortment of cut fresh veggies as an easy dinner party appetizer or use it as a quick sauce for grilled fish, especially salmon.

Ingredients

  • 2 anchovy fillets
  • 1 garlic clove, peeled
  • ½ cup fresh parsley, roughly chopped
  • ½ cup malabar spinach, roughly chopped
  • 3 tablespoons chives, roughly chopped
  • 2 tablespoons tarragon, roughly chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 ripe avocado, peeled and diced
  • ¾ cup whole milk sour cream
  • ½ cup mayonnaise
  • Salt and pepper to taste

Instructions

  1. Combine the anchovies, garlic, parsley, malabar, chives, tarragon, and lemon juice in a food processor or blender. Blend on high for one minute or until the mixture is smooth. Scrape down side and add the olive oil and avocado, blend for one minute more. Finally, add the sour cream, mayonnaise, and salt and pepper. Blend again for 1 more minute or until the dip is a uniform light green color. (Note, if you prefer this to be a more pourable dressing, add 1-2 tablespoons whole milk to loosen it up at this point.) Serve with a variety of cut vegetables including peppers, carrots, fennel, long beans, and cherry tomatoes. Store extra dip in a jar with a tight-fitting lid in your refrigerator for up to one week.

Notes

Difficulty: 1 Special equipment: Food processor or blender

No malabar spinach? No problem! Substitute with regular spinach, even kale will do the trick.

https://plant-it-forward.org/malabar-spinach-avocado-green-goddess-dip/