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.