Green Goddess Salad Dressing Recipe
This green goddess salad dressing recipe uses loads of fresh herbs, takes 10 minutes, and gets better as it waits. Make it days ahead for dinner parties.
Servings: 26 (2 tablespoons)
Calories: 137kcal
Equipment
- blender or food processor
- food scale (optional)
Ingredients
- 2 cups mayonnaise
- 1 cup sour cream
- 1 oil-packed anchovy filet
- 1 fresh garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- ¾ cup flat-leaf Italian parsley leaves 1 ounce
- ¼ cup chives 0.3 ounce
- 1½ tablespoons fresh tarragon leaves 0.1 ounce
Instructions
- In the food processor bowl or blender pitcher, combine all of the ingredients.
- Blend or process until smooth, 1-2 minutes. Stop to scrape down the sides, if needed.
- Transfer the dressing to a container with a lid. Serve immediately or chill in the refrigerator before serving. It thickens when chilled.
Notes
Makes 3¼ cups.
For a thinner dressing, stir in 1-2 tablespoons of buttermilk, milk, or water after blending.
Make Ahead: This green goddess dressing can be made up to 5 days ahead of serving. You can serve it immediately, but more flavors will develop with time.
To Store: Store in a sealed container in the refrigerator for up to 2 weeks. Freezing is not recommended.
Nutrition
Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg
