Green Goddess Dressing (1923)
This tangy, herb-packed Green Goddess Dressing is creamy and bright, with a light green hue. Perfect for salads or dips—like a zestier cousin to ranch!
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 C Mayonnaise
- 1 C Sour Cream
- 2 Tbsp Tarragon Vinegar Or White Wine Vinegar
- 2 Tbsp Fresh Tarragon Finely Chopped (or 1 Tsp Dried Tarragon)
- 2 Tbsp Fresh Parsley Finely Chopped
- 2 Tbsp Fresh Chives Finely Chopped
- 3 Tbsp Scallions (Green Onions) Minced
- 2 Anchovy Fillets Minced
- 1 Tbsp Lemon Juice
- Salt and Pepper to Taste
Instructions
- (Optional) step: mix the herbs in with the vinegar and lemon juice and let them sit for 30 minutes beforehand - especially if you don't have tarragon vinegar and/or are using dried tarragon.2 Tbsp Tarragon Vinegar, 2 Tbsp Fresh Tarragon, 2 Tbsp Fresh Parsley, 2 Tbsp Fresh Chives, 3 Tbsp Scallions (Green Onions), 1 Tbsp Lemon Juice
- Mix all of the ingredients together in a sealable container. For salt, start with 1/4 tsp, and for pepper, start with 1/8 tsp. You can taste again for salt and pepper before serving.1 C Mayonnaise, 1 C Sour Cream, 2 Anchovy Fillets, Salt and Pepper to Taste
- Chill the dressing at least one hour before serving (the more time, the merrier). Taste again for salt and pepper. Note: this dressing is not the vivid green you see in the bottled stuff. They use food dye. Feel free to add a drop or two of green food coloring if you really want a green dressing. Your secret is safe with me.