Creamy Green Goddess Dressing Food

GREEN GODDESS DRESSING

Green Goddess Dressing image

This creamy and tart dressing is packed with fresh green herbs. Serve it over your favorite salad greens, as dip for veggies or as a sandwich spread.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped chives
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh basil
1 teaspoon anchovy paste (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Mixed greens or lettuce, for serving

Steps:

Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.

CREAMY GREEN GODDESS DRESSING

Creamy Green Goddess Dressing image

This recipe for creamy green goddess dressing will elevate anything from grilled chicken to your favorite salad. When working with parsley, scrape the tough stems with the blade of a sharp knife to easily remove the leaves.

Provided by Martha Stewart

Categories Seafood Recipes

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

2 anchovy fillets
2 tablespoons whole milk
1 cup mayonnaise
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh chervil
2 teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped scallion
1 tablespoon tarragon vinegar
Coarse salt and freshly ground pepper

Steps:

Soak anchovies in milk for 15 minutes. Drain; discard milk. Rinse anchovies.
Puree in a blender with remaining ingredients until smooth and pale green. Add 1 to 2 tablespoons water, if needed. Season with salt and pepper.

GREEN GODDESS DRESSING

Green Goddess Dressing image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced chives
2 tablespoons minced flat-leaf parsley
1 1/2 teaspoons minced tarragon leaves
3/4 teaspoon finely chopped basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste

Steps:

Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice and the 1/4 teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.

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