Nothing says fresh summer flavors more than Green Goddess dressing!
Grabbing handfuls of all the herbs and creating a magically delicious AND nutrient dense topping for things from salads, to chips and sweet potato fries couldn’t be easier. It is literally dump, blend, and pour (or dip).
I like mine to present a relatively well-balanced flavor. But depending on the time of year, I might have more dill, parsley or cilantro, and that’s OK! A combo of any of these herbs , and in descending amounts will give you serious bang for your herbs: parsley, dill, cilantro, chives, basil and mint. Tender stems are ok as they will break down in the blender/food processor. Some recipes call for anchovies or capers, and I’ve made it with them, but don’t really miss it without.
I love the flexibility of this dressing as well, making it your own is half the fun!
This is a very versatile recipe to use up any extra fresh herbs and keep their flavors alive for another week.
If you’re looking for more ways to preserve summer flavors, check out my articles on Preserving Your Harvest, and on Harvesting, Using + Preserving Herbs.
For the Dressing/Dip recipe, If you’re looking for a saltier, thicker dip, rather than tangy- I’ve been using cottage cheese in place of most, but not quite all the Greek yogurt. See, truly versatile recipe!
Green Goddess Dressing Recipe
- 1 cup plain Greek yogurt or up to half
- 1+ cup of lightly packed herbs (parsley, dill, cilantro, basil, mint, chives)
- 1 clove of garlic or 1/4 cup garlic scapes
- Up to 1/4 C lemon juice
- ½ tsp sea salt
- Fresh ground pepper to taste
- *Optional 1-2 Tbsp of capers + 1-2 Tbsp olive oil (to thin out)
Blend well, and scrape every last ounce of deliciousness into your mouth – I mean container.
This keeps well in the refrigerator for at least a week. Shake or stir if it separates.
*I love the fresh bright flavors, but some like it spicy, and I’ve added jalapeño to a batch or two as well.
That’s really it. Enjoy, and use those herbs!
Michelle
I'd love to hear your thoughts!