Green Goddess Dressing

This green goddess dressing can be used in many ways. Some popular options are as a dip for crudite or as a salad dressing.

September 20, 2017

Ingredients

  • 1 small clove garlic, finely minced
  • 1 medium shallot, finely minced
  • 2 anchovies, rinsed and very finely minced
  • 3 tablespoons chopped tarragon
  • 2 tablespoons chopped basil
  • 3 tablespoons chopped parsley
  • ½ ripe avocado, mashed with a fork
  • ½ cup sour cream
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • Juice of ½ lemon
  • Juice of ½ lime
  • ½ teaspoon salt, plus more to taste
  • plenty of freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, as needed

Instructions

Combine all ingredients except olive oil in a large bowl and whisk until almost smooth. Season to taste with salt and pepper and use as a dip for crudite. For a smoother dressing, puree the first 6 ingredients (garlic through parsley) in the bowl of a food processor until you form a paste. Add in remaining in ingredients and puree until smooth. Spoon extra-virgin olive oil through the feed tube as desired to thin the dressing. Season to taste with salt and pepper. Use as a salad dressing or as a dip for crudite. Green Goddess will keep for one day in the refrigerator.

(use as a dip for crudite or thin to use as a salad dressing)

Makes about 2 cups

Check out this how-to video:

Ingredients

  • 1 small clove garlic, finely minced
  • 1 medium shallot, finely minced
  • 2 anchovies, rinsed and very finely minced
  • 3 tablespoons chopped tarragon
  • 2 tablespoons chopped basil
  • 3 tablespoons chopped parsley
  • ½ ripe avocado, mashed with a fork
  • ½ cup sour cream
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • Juice of ½ lemon
  • Juice of ½ lime
  • ½ teaspoon salt, plus more to taste
  • plenty of freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, as needed
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