Green Goddess Ranch Salad Dressing Recipes

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CHEF JOHN'S GREEN GODDESS DRESSING



Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with 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.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

GREEN GODDESS RANCH SALAD DRESSING WITH DIP VARIATION



Green Goddess Ranch Salad Dressing With Dip Variation image

This is a delicious, tangy salad dressing that can also be used as a dip by leaving out the milk. It's lower in fat, carbs, calories and sodium than most store bought dressings and the taste will blow that stuff away! You can make it even healthier by using reduced fat mayo and sour cream.

Provided by Realtor by day

Categories     Salad Dressings

Time 8m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup sour cream
3 ounces 1% low-fat milk
1/8 cup minced green onion (I've also used yellow onions or whatever kind I have on hand)
1/8 cup parsley (fresh or dried)
1/2 tablespoon lemon juice
1/2 tablespoon cider vinegar
1 -2 anchovy, minced (optional-freeze leftovers)
1/8 teaspoon black pepper

Steps:

  • Mix everything together and chill for at least 4 hours to let flavors blend- overnight is best.
  • To use this yummy recipe as a dip, leave out the milk.
  • Note: 1 serving (30gm) equals about 2 tablespoons.

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