green-goddess-dip-main

Welcome to Mad Men Week! This week, I’m celebrating the April 7 return of Mad Men with recipes inspired by the show, its late-60s time period, and its (rumored) premiere setting: Hawaii.

For this year’s Mad Men menu, I tried an authentic Green Goddess Dip from the 1967 “Betty Crocker’s Hostess Cookbook.” but authentic isn’t everything. That combination of sour cream, mayo and an entire tin of anchovies nearly killed me. And, if I’m going to splurge on that many calories, fried chicken needs to make an appearance.

So I started looking up lighter versions, and I found this Light Green Goddess Dip from Cooking Light. You get the same creamy base (this time with light mayo and Greek yogurt), but instead of a mouth full of anchovy, you taste peppery watercress, basil, parsley and green onions.

As fresh as the other was funky. Ah, Progress.

Light Green Goddess Dip

Slightly adapted from “Cooking Light” (November 2011)

Serves 6

  • 2 cups trimmed watercress (about 2 bunches)
  • 1/2 cup fresh basil leaves
  • 1/3 cup canola mayonnaise
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup chopped green onions
  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste or minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  1. Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish.
  2. Cover and chill for 8 hours or overnight. Serve with a mix of raw vegetables, like carrot sticks, celery, bell pepper strips, cucumber slices, broccoli, cauliflower and cherry tomatoes.

Nutritional Information (Per Serving) – calories: 92, fat: 8.7g, carbs: 1g, fiber: 0.4g, protein: 1.5g, PP+ = 2