This green goddess dressing recipe is creamy, herby, and delicious. It's not only my favorite salad dressing but also one of my favorite dips. You can tweak the acidity with more or less lemon and adjust the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Ingredients
- mayonnaise: 1 cup
- sour cream: 0.75 cup
- fresh flat-leaf parsley: 0.33333 cup (chopped)
- fresh tarragon: 0.33333 cup (chopped)
- fresh chives: 0.25 cup (chopped)
- lemon juice: 2 Tbsp (to taste, fresh)
- rice vinegar: 1 Tbsp
- anchovy fillet: 1 piece
- clove garlic: 1 piece (chopped)
- pinch cayenne pepper: 1 piece (to taste)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth. Dotdash Meredith Food Studios
