Make This Green Goddess Dip from Kelsey Nixon's New Cookbook, Kitchen Confidence
If you'd like to cook more but feel overwhelmed knowing where to start, celeb chef Kelsey Nixon, host of Kelsey's Essentials on Cooking Channel, is here to help.
In Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything, which hits shelves on Tuesday, Nixon offers step-by-step guides and technique how-tos for even the most inexperienced home cook. [Ed. note: Not unlike myself. - RJ] Plus, she offers advice on organizing a kitchen space, what pantry items to keep on hand, and which cooking tools are must-haves.
The book includes all sorts of mouthwatering recipes, like Grilled Veggie Flatbread with Balsamic Glaze, Sweet Pea Soup and our personal favorite, Nixon's Green Goddess Dip. Here's the recipe, with a few tweaks of my own to make 'em THAT much healthier.
1 cup mayonnaise (Sarah-Jane says: Use olive oil mayo to cut the saturated fat)
1â3 cup sour cream (Sarah-Jane says: Use nonfat, plain Greek yogurt instead to cut calories/fat and add protein/calcium)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 cup packed fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 garlic clove, roughly chopped
Kosher salt and cracked black pepper
Crudites, such as blanched radishes, cauliflower, broccoli, and sugar snap peas, for serving
1) In a blender or food processor, combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon, and garlic. Process until smooth and season to taste with salt and pepper.
2) The dip can be served right away or stored in an airtight container in the refrigerator until ready to use (it will keep for 5 days); it will thicken as it chills. Serve with the crudites.
Sarah-Jane says: I also used Kelsey's tip to use this dip as a salad dressing -- just thin it out with 2 tablespoons of milk!