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The Goddess of Green Dip with Lemon Pepper Flatbreads

goddess of green dip with lemon pepper flatbreads

I’m always looking for a tasty way to add fresh, raw greens to any recipe. I just feel better and have more energy when I eat more greens every day, don’t you? More than a few times, though, I got waaaaay too enthusiastic adding spinach to a blueberry banana smoothie, making what could have been a perfectly good breakfast taste like lawn clippings. Yuck. I blame the mornings. A little greens goes a long way in fruit smoothies!

Thankfully we don’t have to be as careful with this flatbread dip. It’s packed with good for you greens and herbs, all of which blend harmoniously together, thanks to a lot of lemon and a little garlic and anchovy. I’ve lightened it up a bit with Greek yogurt, so you can snack with impunity. Holiday parties are right around the corner, so I figure there will be enough opportunities to splurge in the coming weeks. Hello, cheese!

Old fashioned green goddess is one of my favorite salad dressings, so it would make sense to throw in some crudité in with the lemon pepper flatbreads, or use leftover dip for an impromptu salad wrap using lots of crunchy vegetables: think raw carrot slices, cucumbers, radishes, you get the idea. The garlicky, fishy goodness of this dip will add a much desired punch of flavor to anything you put it on. Just keep it away from smoothies!

-Amy at Flatout

The Goddess of Green Dip with Lemon Pepper Flatbreads

Ingredients

  • 3-4 Flatout flatbreads
  • 2 cups packed greens (spinach, arugula, watercress)
  • 1/2 cup fresh basil
  • 1 tablespoon chives, chopped
  • 2 scallions, chopped into the greens
  • 1 tablespoon fresh tarragon
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 teaspoon dijon mustard
  • 1 garlic clove
  • 1-2 anchovy filets
  • Extra lemon juice
  • Salt and finely ground black pepper

Directions

Preheat the oven to 375°. Take Flatout flatbreads, as many as needed, and brush lemon juice over them, then sprinkle them with salt and the fine black pepper. (For extra lemon for the lemon lover, grate the zest of a lemon over the flatbreads, also.) Cut them into chip shapes, and bake 2-3 minutes at 375°, until crispy. Remove from oven, set aside to cool.

In a food processor, add all greens and green herbs and pulse to coarsely chop them. Then add the mayonnaise, yogurt, mustard, anchovy, garlic, lemon juice, processing until combined. Taste and season with salt and pepper. Serve with the flatbread chips.

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