Melting Pot Green Goddess Dip with Vegetable Stir-fry
J. and I really enjoy going to the Melting Pot a fondue restaurant which is near us. All of the courses are served fondue style. There is a cheese appetizer, a hot oil dinner course where you cook your vegetables and meats in a flavorful hot oil and then a chocolate fondue dessert course. The dinner course is served with several dipping sauces and J's favorite is the Green Goddess, he asked me to try to recreate it at home. I think it's best served with mushroom caps so we served it with a vegetable stir-fry.
-8 ounces cream cheese, cut into slices
-1/4 cup milk
-1/4 cup sour cream
-2 tablespoons finely chopped onions
-2 tablespoons finely chopped parsley
-2 tablespoons finely sliced chives
-1 red bell pepper
-1 orange bell pepper
-Half a head of broccoli
-8 ox of button mushrooms
-Small can of water chestnuts
|To make the Green Goddess, heat up the cream cheese and milk in a microwave safe bowl.|
Add all other ingredients and whisk until smooth and the herbs are incorporated.
|To make the stir-fry heat oil in a large skillet.|
Add the broccoli, cook for three minutes.
Add the peppers, cook for three minutes.
Add the mushrooms and water chestnuts and cook until the mushrooms are browned.
|Serve with rice and the Green Goddess.|
J. said that he wasn't sure if this was 100% what the Melting Pot recipe tastes like, but he said that it was really good and that if it wasn't spot on, then it was close. The only issue with the Green Goddess was how much it made, when I make this again I will cut the recipe in half. This was good with all of the vegetables, but it was best with stir-fry mushroom caps.