Cool, creamy, and flecked with fresh herbs, green goddess dressing is wonderful on salads or served as a dip.
What You’ll Need To Make Green Goddess Dressing
Step-by-Step Instructions
In a food processor, combine the mayonnaise, sour cream, lemon juice, parsley, basil, chives, tarragon, anchovy paste, garlic, salt, and pepper. Green goddess not only makes a delicious salad dressing and crudité dip, but it’s also is wonderful on seafood, especially slow-roasted salmon or roasted salmon and quinoa bowls, or simple grilled chicken. If you’re using the dressing for a salad, it should be room temperature so that it’s a drizzleable consistency. If you’re serving it as a dip, chill it in the refrigerator for a few hours until thickened. Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds. Taste and adjust seasoning, if necessary. Serve immediately if you’d like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.)
Per serving (10 servings) Serving size: 2 tablespoons Calories: 108 Fat: 11 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 1 g Sodium: 90 mg Cholesterol: 11 mg
I am a huge fan of yours. I would like to make this dressing but do not have fresh tarragon. Could I use dried one, or are there other alternatives? Many thanks Can you freeze this dressing? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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