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Light Green Goddess Dressing

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about 2 cups Easy
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Ingredients (7)

  • 3/4 C. mayonnaise
  • 3/4 C. fat free Greek yogurt
  • 1/4 C. white wine vinegar
  • 1/4 C. chopped fresh chives
  • 1/4 C. chopped parsley
  • 3 anchovy fillets, rinsed and patted dry
  • 1/2 tsp. ground black pepper

Say you’ve gone and whipped a two-cup batch of homemade mayonnaise. As wonderful as it is, you realize that you’re not going to be able to use up the whole thing in a week, so you’re going to have to repurpose it somehow. Also, you seem to be out of salad dressing. What do you do?

Make a batch of Green Goddess Dressing, of course! Owing its lovely green tint to a smattering of fresh herbs, it has a great balance of creaminess and herbal kick. Fat free Greek yogurt cuts down on the heaviness of the original recipe, which uses sour cream to a similar, but far more caloric effect. I also upped the proportion of vinegar to add even more tang.

You can throw in whatever fresh herbs you like — I’ve seen versions including basil, chervil, chives, cilantro, dill, mint, scallions, tarragon, and just about any other green, leafy herb you can imagine. I happened to have chives growing in my yard and parsley in the produce drawer, so that is what I used for this particular batch.

Oh, and please don’t be scared off by the anchovies! Leave them out if you must, but know that they contribute a depth of flavor that is impossible to replicate. Your dressing will still be delicious if you shun the little fishies, but they really do add a something something. Trust me.

This makes a great salad dressing or veggie dip. Put it out with a plate of crudites, and watch those veggies disappear. Green Goddess and broccoli florets are one of my favorite combinations, perfect for a snack or simple hors d’oeuvre.

Instructions

  1. 1Combine ingredients in food processor. Process until herbs are mostly blended in and the dressing starts to turn light green.
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