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