Pretty much everything tastes great after a dip in this classic, creamy, delicious Green Goddess Dressing: vegetable crudite, steamed or roasted green beans or asparagus, slices of leftover roasted chicken, even potato or pita chips. Make a big batch of this dressing over the weekend and pack it into small containers for easy weekday snacking. I am known to to just grab a spoon and eat it by itself from time to time. In addition, aside from being a “dip”, it is a dressing, and instantly “wake ups” an everyday salad!
This is a good recipe to task the children to make all by themselves. Have them gather ingredients, pick herbs and work the food processor or blender. We do not like the taste of raw garlic and often end up omitting it.
Green Goddess Dressing as featured in San Jose Mercury
Makes about 1 ½ cups
- 3/4 cup mayonnaise
- 3/4 cup sour cream or yogurt
- 1 medium garlic clove, peeled
- 1 cup loosely packed mixed fresh herbs, such as parsley, cilantro, mint, chives or dill
- 1 tablespoon capers, rinsed and drained
- Juice of half a lemon, or more to taste
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Add all ingredients to a blender and puree until smooth (slowly drizzle in a thin stream of water as you puree, if dressing is too thick). Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.