1 large bunch green onions, chopped
1 large bunch chives, chopped
8 oz cream cheese, at room temperature
1/4 cup sour cream
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Place all ingredients in a large bowl and mix to evenly distribute ingredients.
It is easier and quicker to mix it in a stand mixer using the paddle attachment, but it can be done by hand. Refrigerate overnight for best flavor.
This dip started out as my take on the traditional Green Goddess Dressing which was created to celebrate the William Archer play The Green Goddess but in actuality there is only a passing similarity. Both use sour cream, chives and lemon juice but this dip is much creamer and is anchovy-free. I used green onions because I had some especially beautiful ones on hand (the chives were great too, despite it being the dead of winter) and I added some celery seed because it is quite possibly my favorite flavor. The result is very fresh and green tasting. I like to dip veggies in it or spread it on crackers but my absolute favorite way to eat it is on broiled or fondue-d mushroom caps.
I want it. Now. On a toasted bagel. This looks very very good.
I’ve never tried stuffing the mushrooms for broth fondue’s only for oil fondues that are going to be battered. Does the stuffing stay in, or do you use it more like a dipping sauce and put it on after the mushroom has been cooked?
I love green goddess dressing…and this looks awesome! I can’t wait to try it!
Courtney: it goes on after the mushroom has been cooked.
Ooh, the mushrooms sound like a great idea, although how about mushrooms+goddess dip on a bagel (a la katerina)? YUM.
yum! amazingly, i’ve never tried this — but i have all the ingredients, i’m pretty sure! looks delicious!
My absolute favorite thing to eat at The Melting Pot is mushroom caps with Green Goddess. My mouth is now watering from your gorgeous photo!
How much sour cream? You say 1/4 sour cream, sorry what is that?