Green Goddess Salad Dressing Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine 1 cup of mayonnaise, 1/2 cup of sour cream, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh chives, 2 tablespoons of chopped fresh tarragon, 2 tablespoons of chopped fresh basil, 2 cloves of garlic (minced), 2 anchovy fillets (optional), 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
• STEP 2.Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
• STEP 3.Taste and adjust the seasoning if needed. If the dressing is too thick, you can thin it out with a little water or additional lemon juice.
• STEP 4.Transfer the dressing to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the Green Goddess Salad Dressing over your favorite salad or use it as a dip or sauce. It can be stored in the refrigerator for up to 1 week.

Cooking Tips

• For a vegetarian version, you can omit the anchovy fillets.
• If you prefer a thinner dressing, you can add a little water or milk to achieve the desired consistency.
• Feel free to adjust the herbs and seasonings to suit your taste preferences.

Storage and Serving

• Store the Green Goddess Salad Dressing in an airtight container in the refrigerator.
• Before serving, give the dressing a good stir or shake to recombine the ingredients.
• Serve the dressing over a variety of salads, such as mixed greens, spinach, or chopped vegetables.
• You can also use the dressing as a dip for fresh vegetables or as a sauce for grilled chicken or fish.