Green Goddess Dressing
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2oil-packed anchovy fillets
- ½cup mayonnaise, preferably Hellmann’s/Best Foods
- ⅓cup full-fat Greek yogurt
- ½cup parsley leaves
- ⅓cup basil leaves
- 1 to 2tablespoons lemon juice
- 2tablespoons finely chopped fresh tarragon leaves
- 3tablespoons minced chives
- Salt
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
312 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 18 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Private Notes
Comments
I have also been making green goddess dressing more or less like this for years, sometimes going a little heavier on the anchovy and tarragon and using a couple of scallions as well. And guess what? You can use a similar cheat to make Caesar dressing— just add lemon juice, garlic, anchovy and Parmesan to mayo (I’m partial to Trader Joe’s organic) and blend. One more thing—I use my immersion blender instead of a food processor— way easier clean-up.
What non-dairy ingredient can I substitute for 1/3 cup Greek yogurt?
I make green goddess by packing a half-pint mason jar with herbs, whatever I have, or parsley & scallions in winter. Then I fill the jar 1/3 with olive oil, another third with rice vinegar. Endless variations: You can throw in garlic if you like. Use tahini in place of the oil, with lemon juice, not vinegar. Experiment! Mason jars are the same size as a standard blender base. Screw the base on the jar and whiz away to perfection.
This dressing is so good - herby, bright and full of flavor. I also used it as a dressing on shrimp and mahi mahi burgers. Yum!!
I’m sad to say (bc I love Samin) that this recipe is not it for me. I used Hellman’s. The dressing came out with such a strong undernote of mayo, it betrayed the freshness of the herbs. Will have to keep looking.
Just realized when I went to rate the dressing that I forgot to add the anchovies, dangit! It was still so good. I used it all week, and loved amping up whatever salad I threw together with this falvorful dressing. This will stay in the rotation.