Green Goddess Dressing

The freshness and flavor of this homemade dressing far surpasses the store-bought version, and it's ready in minutes.

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4 users rated this recipe an average rating of 5.0
  • Yields: 2 cups
  • Chill: several hours
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Green Goddess Dressing
Ingredients
3/4
cup mayonnaise
3/4
cup dairy sour cream
2
tablespoons lemon juice
2
teaspoons roasted garlic pulp or 1 clove garlic, minced
 
Several dashes bottled hot pepper sauce
1
green onion, finely chopped
1/4
cup snipped fresh Italian parsley
1/4
cup snipped fresh chives
2
tablespoons snipped fresh tarragon
 
Salt
 
Freshly ground black pepper
 
Vegetable dippers, such as Belgian endive, baby romaine lettuce leaves, asparagus spears, carrots, radishes, and/or green onions
Directions
  1. In a medium bowl combine mayonnaise, sour cream, lemon juice, garlic pulp, anchovy paste, and hot pepper sauce; whisk together. Stir in chopped green onion, the parsley, chives, and tarragon; season to taste with salt and pepper. Cover and chill for several hours. Serve with an assortment of vegetable dippers. Makes 2 cups.
From the Test Kitchen

Dressing may be prepared 24 hours in advance. Raw vegetables can be cut and placed in ice water and refrigerated for 4 to 6 hours.

Roasted Garlic:

To roast garlic, cut off the pointed top portion of 1 bulb of garlic, leaving bulb intact but exposing cloves. Place bulb on a piece of heavy-duty foil; drizzle with 2 teaspoons olive oil. Wrap tightly in foil. Roast in a 425 degree F oven for 25 to 30 minutes or until tender. When cool, squeeze roasted garlic pulp from skin.

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