Green Goddess Dressing (Printable Version)

Herby and tangy blend bursting with fresh flavors, perfect for dressings and dips.

# What You’ll Need:

→ Dairy & Base

01 - 1/2 cup plain Greek yogurt (full-fat or low-fat)
02 - 1/4 cup mayonnaise

→ Fresh Herbs

03 - 1/4 cup fresh parsley leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh tarragon leaves
06 - 2 tablespoons fresh basil leaves

→ Aromatics & Flavor

07 - 2 tablespoons fresh lemon juice
08 - 1 small garlic clove
09 - 2 anchovy fillets (optional)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - 1 to 2 tablespoons milk or water, to thin if desired

# Step-by-Step Guide:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if using), and Dijon mustard into a blender or food processor.
02 - Blend the mixture until smooth and uniformly green, scraping down the sides as necessary.
03 - Taste and adjust with salt and freshly ground black pepper to preference.
04 - If a thinner texture is preferred, incorporate milk or water one tablespoon at a time while blending.
05 - Transfer to a storage container, cover, and refrigerate for at least 30 minutes to enhance flavor integration.
06 - Use chilled as a dressing, dip, or sauce accompaniment.

# Additional Tips::

01 -
  • It tastes like garden-fresh herbs in every spoonful without any of the pretension.
  • One bowl, one blender, ten minutes—then you have a dressing that works on literally anything.
  • It's the kind of thing people taste and immediately ask for the recipe.
02 -
  • Fresh herbs are not optional—dried ones will give you a dull, dusty dressing that tastes nothing like this, so go to the store and buy the real thing.
  • The anchovies are not a flavor; they're a deepener that makes everything taste more like itself, so trust the recipe and use them if you can find them.
03 -
  • Taste the dressing cold, not straight from blending—your palate reads flavors differently at different temperatures, and cold is how you'll actually eat it.
  • If you only have dried herbs, use about a third of the amount called for fresh, but honestly, save this recipe for when you have fresh ones because it really does make that much difference.
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