Green Goddess Dressing ingredients
Don’t you just love a recipe that’s so accommodating and versatile you can change the ingredients and use it in all sorts of ways and it’s still basically the same delicious recipe?
Green Goddess Dressing is one of those.
This recipe was created in the 1920s for George Arliss, an actor who starred in a play called The Green Goddess. It’s basically a combo of pureed greens with some herbs, mayo and dairy sour cream included.
I add avocado in mine because it gives it a nice, rich texture.
If you need dairy free, you can use dairy-free sour cream, plain yogurt or milk in place of the sour cream. If you like the dressing thinner, just add some more milk (or dairy-free milk).
Here’s how useful this dressing is — it’s good on salad, of course! But you can also use it as a dip, sandwich spread, or as a marinade or sauce for fish, grilled steak or chicken.
Nice, right?
Of course right!
Green Goddess Dressing
1 cup packed baby spinach leaves (Bibb lettuce, arugula, kale)
1/2 cup packed fresh parsley tops
1/2 cup watercress (parsley, arugula, spinach)
3 tablespoons chopped fresh chives (scallion greens, shallot)
2 tablespoons chopped fresh tarragon (basil, dill)
1 large clove garlic, coarsely cut
2-3 anchovy filets (or 1-1-1/2 teaspoons anchovy paste; 2 teaspoons Worcestershire sauce)
1/2 medium, ripe avocado
1/2 cup mayonnaise
1/4 cup dairy sour cream or plain, Greek-style yogurt
Place the greens, herbs, garlic, anchovies, avocado, mayonnaise and sour cream in a blender or food processor and process until well blended.
Makes 1-3/4 cups