Traditionally made with anchovies we switch things up to turn this delightful, delectable green goddess dressing vegetarian. Still bursting with flavor – just less fishy.
This classic, creamy savory salad dressing was dreamed up in the 1920s by a chef at San Francisco’s Palace Hotel for actor George Arliss, who was at the time starring in a play called, you guessed it, Green Goddess.
Doubling as both a dressing and a dip, drizzle green goddess dressing over salad, veggies, and pasta. Or serve as a sumptuous dip with crudité or add to sandwiches instead of mayonnaise.
Green Goddess Dressing
YIELD:
PREP: COOK: TOTAL TIME:
Drizzle green goddess dressing over salad, veggies, and pasta. Or serve as a sumptuous dip with crudité.
What You Need:
2 cups watercress sprigs2 tbsp fresh rosemary2 tbsp fresh mint½ cup parsley1 spring onion, chopped½ teaspoon finely grated lemon peel½ medium avocado½ cup sour cream (or Greek yogurt)1 ½ tablespoons fresh lemon juice1 teaspoon creamed horseradish sauce1 garlic clove, peeledSalt to taste
What to Do:
- Place all the ingredients in a blender and blend until smooth. Season with salt to taste.
- Transfer the dip in an airtight container and refrigerate for 2 hours.
Green Goddess Dressing was last modified: March 5th, 2016 by