Green Goddess Dressing

green goddess dressing, garden salad, summer salad

This bright beauty is zesty, herbatious, and such a treat…and I’m not talking about myself! Rarely do I see it on menus in restaurants, but I make it often at home … especially when my basil is flourishing in the garden. It’s forgiving, generous and won’t be spoiled by substitutions (but please don’t pass on the anchovies!)  It works well as a dip for veggies, dressing on crispy greens or in place of mayo on a sandwich. However you add it to your culinary repertoire, sit back and watch your guests light up when they sample your latest garden creation with zeal.


Green Goddess Dressing

2 cups basil

1 cups flat leaf parsley

1 cups cilantro

1 cups peppermint

4 white anchovy filets

¼ cup Greek yogurt

¼ cup mayo

½ meyer lemon juiced (regular lemon is fine)

¼ cup white wine vinegar

1 teaspoon cracked pepper

2 teaspoons kosher salt

½ to ¾ cup olive oil


Throw everything except the olive oil in a blender and mix until totally incorporated. Slowly add oil until you get your desired consistency. For dip, I like it a little thicker than dressing. It can be made up to a day in advance.

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