Charcuterie boards are the perfect combination of trendy and classic, a sure-fire crowd-pleaser at any party or gathering. Traditionally composed of meats, cheeses, and breads, boards can be hearty and satisfying, but not always the “greenest.”
Enter our green goddess spread.
This creamy, delicious spread breaks through the heaviness of a classic charcuterie board with a blast of freshness and color. It pairs well with mild cheeses like Comte or Port Salut but can also be enjoyed by itself on a slice of baguette or seeded cracker. Light enough to please even health nuts but hearty enough to hold its own, it is the perfect accouterment for even the simplest of boards.
Use what you have on hand. The great thing about this recipe is that it can be made using whatever you have on hand. We think the herbs listed below taste great, but you should use whatever you have fresh from the garden for the best flavors. You can also use whatever dairy you have on hand: labneh as suggested in the recipe, or sour cream, ricotta, greek yogurt or even homemade whipped cream (unsweetened).
The herbier, the better. Really pack the herbs into this dip. It could almost border on green goddess, that’s how herby we’re talking. Also, try to pack as many different kinds of herbs in here as possible in order to achieve a funky and complex brightness.
Blend to your liking. You get to decide how rustic or smooth your final product is. If you like the look of large pieces of herbs, we recommend simply chiffonading or cutting with herb mincing scissors and stirring with a silicone spatula. If you prefer something smooth and well-combined, pull out your food processor or immersion blender.
Get creative. As with all of our recipes, you can really get creative here. Experiment with different types of salt to adjust flavors. Consider adding finely chopped Medjool dates or grated cucumber for a Mediterranean vibe. With a base this solid, there’s endless room for interpretation.
GREEN GODDESS SPREADCourse: Garden-Inspired Recipes & Cooking
Light enough to please even health nuts but hearty enough to hold its own, it is the perfect accouterment for even the simplest of boards.
1 cup fresh herbs (we recommend chives, basil, parsley, dill and tarragon)
1 clove garlic
Juice and zest of one lemon, separated
1 tbsp. Olive oil, plus more for drizzling
1 cup labneh
¼ cup feta
½ tsp Maldon or other flaky salt
- Put all herbs into the bottom of a food processor, along with garlic, lemon juice and olive oil. Pulse until the herbs are finely chopped and the mixture is well combined.
- Add in labneh, feta and lemon zest. Pulse until homogenous. If needed, thin out with water for desired consistency.
- Pour mixture into a bowl or serving dish. Top with additional olive oil and flaky sea salt.
- Dip can be made ahead. Store in an airtight container in the refrigerator for up to three days.