Creamy, tangy, and herbaceous, green goddess dressing makes a great salad dressing, dip for veggies or toast points or even a great flavor-boosting sauce for chicken or seafood. If you are a lover of ranch or caesar dressing, give this one a try!
What is green goddess dressing?
My green goddess recipe is a bit of a departure from traditional green goddess. It is typically made with mayonnaise, sour cream, anchovies, chives and tarragon. My version began the way most of my recipes do- sort of by accident. It started with a half of an avocado I had hanging out in the fridge as well as bits of random herbs and a tiny bit of yogurt that I needed to use up. I blended them up together and fell completely in love with the result! Over time I have honed this sauce into a perfect blend of aromatic, acidic, salty and creamy flavors.
Here’s what you need:
Traditionally, green goddess dressing does not actually contain avocado, though for years I had myself convinced it did due to its signature green color. Fresh herbs are normally responsible for the hue.
Which herbs work best for this dressing?
Use any combination of fine herbs you prefer. If you’re one of those people who don’t like cilantro, you can add more parsley or basil, or both. Traditional green goddess also calls for tarragon, which has a strong licorice flavor. I didn’t use it simply because it’s often not available when I’m shopping. If you do have tarragon and want to incorporate it, start with a smaller amount, because it is quite strong.
How to make green goddess:
Once you have gathered all your ingredients, just pop them into the bowl of a food processor and blend until very smooth, for about a minute. You may need to stop halfway through to scrape down any bits of herbs hanging out at the top of the bowl.
Keep your dressing refrigerated for up to a week. This delicious sauce makes a great dip for my Vanishing Garlic and Herb Roasted Potatoes, Lemony Garlic Roasted Broccoli or Romesco Salmon Cakes!
Other recipes to try:
Green Goddess Dressing with Avocado
Ingredients
- 1 medium avocado pitted and meat scooped out
- 1 cup greek yogurt full fat
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 1/4 cup chives
- 1/2 cup basil
- 1/2 cup cilantro
- 1 tsp anchovy paste
- 1/2 tsp salt
- black pepper to taste
Get Recipe IngredientsInstructions
- Place all the ingredients into a food processor and purée for about a minute until very smooth. You may need to stop intermittently to scrape down any bits of herbs hanging out around the top of the bowl. Taste for seasoning and add more lemon juice, salt, etc…Keep refrigerated for 1 week.