Creamy Green Goddess Dressing

• 1/2 cup mayonnaise (vegan if desired)
• 1/4 cup sour cream (dairy-free if desired)
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh tarragon leaves
• 2 tablespoons fresh dill
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Combine mayonnaise, sour cream, parsley, chives, tarragon, and dill in a blender or food processor.
2. 2 Add minced garlic, lemon juice, and white wine vinegar.
3. 3 Pulse until smooth and creamy.
4. 4 Taste and season with salt and pepper to your liking.
5. 5 Transfer to a serving bowl or storage container and chill for at least 30 minutes before serving.

Equipment

• Blender or food processor
• Measuring cups and spoons

Variations

• Add anchovies for an umami boost.
• Include a splash of buttermilk for extra tang.

Substitutions

• Substitute Greek yogurt for mayonnaise for a lighter option.
• Use lemon zest if you want a brighter lemon flavor.

Pairings

• Serve alongside grilled chicken or fish.
• Perfect with a veggie platter or loaded baked potato.

Nutrition

Tips

• For a thinner consistency, add a splash of water or milk.
• This dressing is best made ahead to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Does not freeze well due to the mayonnaise base.

Serving Suggestions

• Pair with a hearty Caesar salad.
• Use as a dip for fresh veggies or crispy baked potato wedges.

FAQ