Green Goddess Dip

Green Goddess Dip

I honestly do not know anyone who does not like this simple dip. Here is a simple and easy recipe that works great with every fresh vegetables, can be made ahead of time, and stores well for up to five days. You can use higher fat cream cheese, milk, and yogurt if you like, but this is one recipe that I actually prefer to be lower in fat because the flavor of the herbs really sings! You do need to use fresh herbs, but can use all chives or all parsley if needed. I use soy milk for testing, but you can use regular milk, reconstituted powdered non-fat milk , almond, rice milk, or even fat free half and half. Anyone who reads this blog knows how often I slip protein powder into well, everything, and this recipe is another one that masks the taste of unflavored protein powder really well and allows you to really make a protein-packed dip. I will add two scoops of unflavored powder to the whole recipe for 8 grams of protein in each 2-tablespoon portion of dip, but you certainly can add less and still have a generous amount of protein.

8 ounces softened fat free cream cheese (240 calories, 32 grams protein)
½ cup skim milk (45 calories, 4 grams protein)
3 tablespoons minced scallions (white and green parts)
2 tablespoons chopped fresh parsley
2 tablespoons minced or snipped fresh chives
Salt
Freshly ground black pepper
1/3 cup plain fat free Greek yogurt (80 calories, 14.5 grams protein)

Combine the cream cheese and milk in a microwave-safe bowl. Microwave in 30-second increments, or until the cream cheese is all melted, mixing well each time. Add the herbs, then cool slightly. Mix in the yogurt, cover, and chill for at least 2 hours. Stir before serving.

Makes about 2 cups dip (16 2-tablespoon servings)

365 calories and 50.5 grams protein total
22.8 calories and 3.2 grams protein per serving