It’s finally here. Green goddess dressing. I’ve been teasing you for days about it. My husband told me it tasted like a chopped up a bunch of vegetables. After taking this as a compliment, I said “Well, I kinda did.” It’s the perfect combination of fresh and summery with clean and creamy. Your mouth is kept guessing as to just what that kick is……

I think I’m going to dip my pizza in it tonight.
Maybe spread it on potatoes tomorrow.
Ooh, try it on potato salad! I’d bet that’d be goooood.
Tell me what else you come up with.

Let’s get started, shall we?

I adapted this from a few different recipes.
You know what I found? Use what you’ve got.
One recipe called for 1 cup of watercress as the main ingredient. Sorry, no watercress in small town Texas. Another recipe called for 1 cup basil. I didn’t have that much. And why would I drive allllll the way to the store to buy new basil when I have this whole bag of Italian parsley sitting in my fridge?
So, I was adventurous. I used Italian parsley instead. It was great.
And, this lucky girl *right here* had fresh herbs from a friend’s garden. Ya’ll have GOT to grow your own, it’s SO worth it. Just keep watering those puppies (that was always my problem).

So you’ll need to chop up 1 cup of whatever greenery you have (I used parsley.).
I’m also missing my lemons in this picture. Juice from 2 lemons.
2 T each of mint, dill, and basil. MINT?! Yes, mint! It’s so refreshing and wonderful
Some garlic, salt and pepper, anchoives (YUCK), red wine vinegar…. and the base:
1 cup mayo and 1 cup greek yogurt or sour cream
~ I used plain greek yogurt and I love how long this has stayed fresh in the fridge.

Anchovies. Have ya’ll ever bought anchovies? I hadn’t. You peel back the can and here are these skinned little fish packed in there like, well, like anchovies – soaking in EVOO (olive oil for you “non” Rachel Ray-ers). Then, what am I do with a can full of anchovies after I use one measly fish?
Well, I put it in a ziploc bag, into the fridge it went, and now I’m looking for more anchovy recipes.

BUT – MAN is it good. SO worth it. Mom said they also have anchovy paste that comes in a tube, but not it small town Texas. Plus I kinda like grossing out the husband by telling him I threw a raw bait fish in the salad dressing. ~ winks.

Next, pile it all in the blender, mayo and yogurt first, then your herbs, liquids, seasonings, and bait fish. Blend.
Ya’ll would be pleased to know I had a kitchen disaster with this one. The blender kept whirring, and not really moving the ingredients around, so I ended up adding a few tablespoons of olive oil to get things moving. As I was pouring the dressing into the bowl, allllllll that fresh squeezed lemon came out the bottom of the blender. Apparently someone, *not I,* didn’t screw the blender all the way back together.
I laughed. Oh well.
So yours may need olive oil or may not.

Then make your favorite salad, pizza, potatoes, whatever you’ve got that you want drenched in creamy Green Goddess Goodness. And feel like a wild goddess you will.

I used those wild baby greens, little orange baby tomatoes, avocado, and those rotisserie chickens from the store. Perrrrfect. Tell me about your creation.

Here ya’ll go, have fun with it, and screw those blenders tightly.

I hope ya’ll like it, show me your pictures!

~Peace, Love, and Dressings Ya’ll ~winks.

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Green Goddess Dressing

Ingredients:

1 cup mayo
1 cup plain greek yogurt, or sour cream
1 cup Italian flat leaf parsley, or basil
2 T basil, chopped
2 T mint, chopped
2 T dill, chopped
1/4 c lemon juice (2 lemons)
2-3 cloves minced garlic (I always go for more)
1 anchovy, or 2 tsp of anchovy paste
2 tsp kosher salt (yes, kosher, it's worth it)
1 tsp pepper
1 tsp red wine vinegar
2-3 T olive oil, if you need it

Directions:

Mince your herbs and garlic. In a blender add mayo, yogurt, then greens, seasonings and liquids. Begin to blend. Continue blending about a minute and a half. Add olive oil if necessary to thin to your liking.