Easy Green Goddess Dressing
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.8 out of 5 stars
(50)
Ingredients
1 1/4 cups
- 1 cup plain Greek yogurt, preferably full-fat (made with whole milk)
- 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
- Optional: Up to 2 tablespoons fresh tarragon leaves
- 1 medium clove garlic, roughly chopped
- ½ teaspoon fine sea salt
- Lots of freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Step 1
Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
Step 2
Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
Step 3
Save recipe for the next time?
Chef's notes
Make it vegan:
Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).
Make it spicy:
Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.
Recommended equipment:
A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.
