Creamy Green Goddess Dressing

This vibrant Green Goddess Salad Dressing transforms ordinary salads into extraordinary meals with its fresh herbs and creamy texture. After discovering this recipe, I've stopped buying store-bought dressings completely the homemade version delivers bright flavors that simply can't be matched.

I first made this dressing for a summer potluck and it disappeared before anything else on the table. Now I keep a jar in my refrigerator at all times for impromptu salads and vegetable platters.

Ingredients

• Greek yogurt: Provides a creamy protein rich base without excessive calories
• Fresh parsley: Adds bright clean flavor and beautiful green color
• Basil: Contributes sweet aromatic notes that elevate the entire dressing
• Chopped chives: Give a mild onion flavor without overwhelming the palate
• Fresh lemon juice: Adds essential acidity that balances the creaminess
• Red wine vinegar: Deepens the tangy notes and helps preserve freshness
• Extra virgin olive oil: Creates silky texture and adds healthy fats
• Garlic: Provides pungent depth look for firm cloves without green sprouts
• Kosher salt: Enhances all flavors choose coarse kosher for best results
• Black pepper: Adds subtle heat use freshly ground for maximum flavor

Step-by-Step Instructions

Prepare Ingredients:

Wash all herbs thoroughly and pat dry completely with paper towels to prevent diluting the dressing. Chop roughly to help your food processor blend more efficiently. Mince the garlic finely before adding to ensure no large pieces remain in the final dressing.

Combine Everything:

Add all ingredients to your food processor including yogurt herbs lemon juice vinegar oil garlic salt and pepper. The order doesn't matter much but putting liquids at the bottom can help the blending process start more smoothly.

Blend Until Smooth:

Process on high speed for about 60 seconds or until the mixture becomes completely smooth and vibrant green. Stop once or twice to scrape down the sides with a rubber spatula ensuring all herbs are fully incorporated. The texture should be pourable but thick enough to coat the back of a spoon.

Taste And Adjust:

Sample the dressing and adjust seasonings as needed. Add more salt for overall flavor enhancement more lemon for brightness or a touch more olive oil if the consistency needs smoothing out. Trust your palate here.

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My absolute favorite ingredient in this dressing is the fresh basil. The aromatic quality it brings reminds me of summers in my grandmother's garden where she would send me out to pick herbs for dinner. That first inhale when you process the ingredients together instantly transports me back to those cherished moments.

Herb Variations

Green Goddess dressing welcomes customization based on what herbs you have available. Try substituting some of the parsley with cilantro for a more exotic flavor profile or add mint for a cooling effect perfect for summer dishes. Dill creates a more Scandinavian inspired version that pairs beautifully with fish dishes. Tarragon offers a distinctive anise note that makes the dressing particularly special when served with chicken.

Serving Beyond Salads

While traditionally used as a salad dressing Green Goddess shines in numerous other applications. Try it as a spread on sandwiches replacing mayonnaise for a flavor upgrade. Dollop onto baked potatoes instead of sour cream for a herbaceous twist. Use as a marinade for chicken before grilling the yogurt helps tenderize the meat while imparting flavor. It also makes an impressive sauce drizzled over roasted vegetables particularly cauliflower broccoli or asparagus.

Historical Context

Green Goddess dressing originated at the Palace Hotel in San Francisco during the 1920s. The chef created it to honor actor George Arliss who was starring in a play called The Green Goddess at the time. Traditional versions often included anchovies and tarragon which you can still add for a more classic interpretation. This modern version maintains the spirit of the original while incorporating Greek yogurt for a healthier nutritional profile.

Food Processor vs Blender Tips

While a food processor is ideal for this recipe a blender can work with some modifications. When using a blender add liquids first creating a vortex that will pull down the herbs for smoother blending. Work in batches if necessary starting with herbs and liquids before adding yogurt. The narrower base of most blenders sometimes requires additional liquid to get things moving properly so be prepared to add a touch more olive oil or lemon juice.

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Frequently Asked Questions

→ How can I customize the herb mixture?

You can use any combination of herbs like cilantro, dill, tarragon, or mint. Mix and match to suit your taste preferences.

→ Can I substitute Greek yogurt?

Yes, you can substitute plain Greek yogurt with sour cream or mayonnaise for a creamier or tangier result.

→ How long does this dressing keep?

Store it in an airtight container in the fridge for up to 5 days. Stir well before each use.

→ Can I make this dressing without a food processor?

While a food processor works best, you can use a blender. Make sure to scrape down the sides for a smooth consistency.

→ What dishes pair well with Green Goddess Dressing?

It’s perfect for salads, veggie dips, sandwiches, grilled meats, and roasted vegetables.