Green Goddess Dressing
photo by teresas
- Ready In:
- In medium bowl, stir together all ingredients until well combined.
- Cover and chill if not using immediately.
- If this dressing is too thick, thin with a little milk.
Questions & Replies
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This is a great dip for chips and veggies. We did just that. Then we thinned it with a little milk and enjoyed it on fresh crisp iceberg lettuce. I know I'll use this one often, because it is delicious and 'multi-talented'. :) I just had to add that a couple days later, we're now enjoying the thicker version on our baked potatoes.
Wonderful dressing Miss Annie, I made this excactly as stated, only, I added a bit more fresh garlic than one clove, I made it in the morning, and refrigerated it until tonight to blend the flavors...we enjoyed this over our salad (DH is a big fan of Green Goddess dressing), and he said that this was excellent, and that I should make this again...I agree, thanks for posting Miss Annie, great dressing!...KC :-)
I cut the recipe down to 1/2 cup...and used it for recipe #512434 because I couldn't locate a Green Goddess Dressing any were...and because I don't care for the taste of parsley I made it with cilantro...but didn't want to over power it so cut that back even more...maybe that's why it's not so green...but it sure is tasty...I almost didn't want to "waste" it in the recipe...(so I know this one will be made again)...thanks for sharing the recipe...=)
Great recipe! But, of course, I fooled with it. To me, Green Goddess means tarragon and lots of it. So I substituted taragon for the parsley. Bumped the garlic a bit (2 cloves instead of one) to make up for no anchovies. And lime juice for the lemon just because that's what I have here in Mexico. Here's your cultural trivia for the day: the word 'limone' in spanish means lime. If you want a gringo lemon you need to ask for 'limone amarillo', if you can find one. But love the dressing and have made it several times.