Green goddess is the ultimate spring and summertime dressing. Combining lots of fresh herbs, the creamy sauce adds a fresh bite to everything it touches and it couldn't be prettier. And it's super easy to make—just combine all of the ingredients in a blender and let 'er rip.
Because the dressing only has a few key ingredients (herbs, mayonnaise, yogurt), it's important that they are high quality. If you use low quality ingredients, since there's not that many ingredients to begin with, you'll notice the difference.
Since you're pulling out your blender anyway, consider making your own mayonnaise. You'll taste the difference and it'll only add a few minutes to the prep time. If you're using store-bought mayonnaise, spend an extra dollar or two on the good stuff. Greek yogurt makes for a healthier dip and adds a nice tang, but sour cream also works great if that's what you have on hand.
If you have an herb garden, this is a recipe you'll want to come back to time and time again. It's a great way to use up handfuls of herbs, but still highlight their flavor and freshness. Mix up the herbs according to your taste—swap the tarragon for basil, or use a mix of the two. Throw in some dill, oregano, or marjoram. All leafy green herbs will work here, and a mix makes for a more complex flavor.
Serve Green goddess dressing with just about any green salad or pasta salad, or use it as the liquid in your chicken salad. You can even use it to top your next turkey burger or club sandwich. It also makes for a tasty green dip for a crudité platter. Try it as a healthy, but flavorful, snack at your next gathering.
This recipe makes about 2 cups of dressing and will keep for up to two days in the refrigerator. Leave out the anchovy paste if you are vegetarian.
Gather the ingredients.
Add the anchovy paste, garlic clove, parsley leaves, basil or tarragon leaves, chives, and lemon juice to your blender. Pulse a few times to chop and scrape down the sides.
Add the mayonnaise and yogurt or sour cream. Season with salt and pepper. Blend, stopping to scrape down the sides once or twice so that the herbs are fully incorporated, until totally smooth and a bright green color.
Serve immediately over salad or as a dipping sauce, or refrigerate in an airtight container for up to 2 days.