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