November 27, 2013

Whether you are a culinary school student or a home cook everyone will gobble up their vegetables with this quick and easy recipe for Green Goddess Dip from our upcoming Teen Cooking Techniques course.

Green Goddess Dip:
Makes 1 ¼ cups

¾ cup plain Greek yogurt
1/3 cup mayonnaise
½ shallot, minced
2 Tbsp. minced fresh dill
2 Tbsp. minced fresh basil
2 Tbsp. minced green onion
1 Tbsp. minced fresh mint
1 tsp. red wine vinegar
Salt and freshly ground black pepper, to taste

Combine all ingredients in blender or food processor and season to taste with salt and pepper. Serve with sliced vegetables such as red bell peppers, celery and baby carrots.

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