Time: 10 min.
Complexity: easily
Servings: 4

This vibrantly flavored and colorful dressing has evolved significantly since it was first created in California in the 1920s. Earlier versions included tarragon, anchovies, Worcestershire sauce, or avocado. This reimagined classic is filled with fresh, tender herbs, lemon, and a well-balanced blend of yogurt and mayonnaise. Green Goddess dressing is equally delicious on salads or as a dip with vegetables or crackers.

Ingredients:

• 0.5 cup natural whole milk yogurt
• 0.5 cup mayonnaise
• 1 cup fresh basil leaves, lightly packed
• 1 cup fresh dill (remove tough stems), lightly packed
• 1 cup fresh parsley leaves, lightly pressed
• 0.5 cup fresh chives (about 1 small bunch), coarsely chopped
• 1 clove of garlic
• 1 teaspoon lemon zest + 3 tablespoons freshly squeezed lemon juice
• 1 tbsp sherry vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

parsley, basil, dill, chives, lemon juice, sherry vinegar, mayonnaise, yogurt

We recommend

Preparation:

Step 1
• Combine the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest and juice, vinegar, 1 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper in a blender. Blend until smooth, scraping down the sides of the bowl as needed. Season with salt and pepper to taste. Store the dressing in the refrigerator in a tightly sealed container for up to 5 days; stir well before using..

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