Green Goddess Dressing
This recipe is easy to make and stores up to 1 week in the refrigerator, so blend a batch on the weekend and use throughout the week. Drizzle Green Goddess Dressing over grilled chicken, seafood, or steak, dress a salad or stir into pasta for an added zip!
2 teaspoons anchovy paste (or 3 canned anchovy fillets)
1 small garlic clove, minced (about 1 tsp.)
3/4 cup mayonnaise 3/4 cup sour cream
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice (from 1 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, plus more for garnish
How to Make It
Place all ingredients in a blender or food processor, and process until smooth, 30 to 45 seconds.
Garnish with extra black pepper, if desired.
Serve as a dip, or toss with salad greens.
The dressing will last a week if stored in an airtight container in the refrigerator.