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Green Goddess Dressing
This creamy green goddess dressing is bright, herby, and equally at home on salad greens, alongside crudités, or stirred into chicken or tuna salad.
👥 1 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Purée 1 bunch parsley, dill, and/or cilantro (about 2 oz.), coarsely chopped (stems and all), 1 bunch chives (about 1 oz.), coarsely chopped, 2 oil-packed anchovy fillets (if using), 2 garlic cloves, smashed, ½ cup mayonnaise, 2 Tbsp. chopped tarragon, 2 Tbsp. fresh lemon juice, 2 Tbsp. sour cream or plain whole-milk Greek yogurt, and ¼ tsp. Diamond Crystal or Morton kosher salt in a blender until very smooth. Season dressing with more salt if needed and freshly ground pepper. Do Ahead: Dressing can be made 2 days ahead. Transfer to an airtight container and chill.
bunch parsley, dill, and/or cilantro (about 2 oz.), coarsely chopped (stems and all)1bunch chives (about 1 oz.), coarsely chopped1oil-packed anchovy fillets (optional)2. chopped tarragon2 Tbsp. fresh lemon juice2 Tbsp. sour cream or plain whole-milk Greek yogurt2 Tbsp
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