Green Goddess Dressing
A creamy, herb-packed dressing with a subtle savory depth from anchovy paste. Ready in 5 minutes and great on salads, grain bowls, sandwiches, and roasted vegetables.
Servings: 12
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tbsp fresh lemon juice about half a lemon
- 2 tsp anchovy paste
- ¼ cup fresh parsley leaves loosely packed
- ¼ cup fresh chives roughly chopped
- ¼ cup fresh tarragon leaves loosely packed
- ½ tsp kosher salt plus more to taste
- ⅛ tsp freshly cracked black pepper
Instructions
- Add the mayonnaise, sour cream, lemon juice, anchovy paste, parsley, chives, tarragon, salt, and pepper to a food processor or blender. Pulse until smooth and bright green. Taste and adjust salt, lemon juice, or herbs as needed.
Notes
Notes:
- The total yield of the recipe is about 1 1/2 cups.
- Anchovy paste: Don't skip it. It adds savory depth without any fishy flavor. Find it in the canned fish aisle.
- Fresh herbs: Use fresh only. Dried herbs won't give you that vivid green color or bright flavor.
- Herb ratios: Adjust to taste. Tarragon is strong; reduce it if you want a milder flavor. Basil can replace or supplement any of the three herbs.
- Yogurt swap: Greek yogurt works in place of sour cream for a tangier, lighter version.
- Anchovy substitutes: Substitute 1 tsp white miso paste, fish sauce or Worcestershire sauce.
- Storage: Refrigerate in an airtight jar for up to 5 days. The color stays bright. Stir before using.
- Serving ideas: Use as a salad dressing, dip for crudités, spread on sandwiches, or drizzled over grilled chicken or salmon.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 150mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg