This Green Goddess Dressing (or dip) is made healthy with Greek yogurt, avocado, olive oil, and even a little kale! Don't be fooled - the taste is so delicious, and the texture is so luxuriously creamy. You'll want to add it to everything from salad to tacos to sandwiches, and it's a great party dip!
½cupsoft-leaf herbsbasil, mint, dill, cilantro, parsley, tarragon, etc.
Instructions
Add all ingredients to a food processor and blend until well combined.
If you want a thinner, salad dressing consistency, you can add a little water to thin it out (or, for a more flavorful and rich dressing, add more olive oil and lemon and/or caper juice to thin it out).
Remove from food processor to a bowl, container, or jar. Serve (see suggestions in notes below).
Notes
Greek Yogurt Note: Traditionally, Green Goddess dressing uses mayonnaise. You can use mayo instead of yogurt - if you do, decrease the amount of salt to 1/2 teaspoon and and added olive oil to 2 tablespoons. You can also use plain regular yogurt - keep in mind the result may be a thinner consistency. Greek yogurt tends to separate a bit; if this happens when you store the dressing in the fridge, just stir it together before serving.
Serving suggestions: Use Green Goddess as a dip for crackers, pita bread, or crudités. Spread on a sandwich or burger. Toss with a green salad or pasta salad. Serve as a dip for roasted vegetables or use as a sauce on tacos.
Capers are used here instead of the more traditional anchovies for a briny flavor. Feel free to use anchovies or anchovy paste if you prefer.