Best Green Goddess Ranch Salad Dressing With Dip Variation Recipes

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GREEN GODDESS DRESSING RECIPE (WITH AVOCADO!)



Green Goddess Dressing Recipe (with avocado!) image

This avocado green goddess dressing is so easy to make, addictively delicious and healthy to boot! This homemade dressing is light, vibrant and fresh; yet ultra creamy, super rich and packed with savory, tangy and herbaceous flavor! It's a wonderful way to use up fresh leafy herbs and totally customizable!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Condiment     Dip     Sauce

Time 5m

Number Of Ingredients 11

1 clove Garlic (- smashed & peeled)
1 whole Scallion (- roughly chopped)
1 medium-sized ripe Avocado
1 small Lemon ( - juiced, about 1 ½ tablespoons (SEE NOTES))
1/3 Cup Fresh Herbs - packed & chopped ((SEE NOTES))
¼ Cup Greek Yogurt ((or Sour Cream, Mayonnaise, Tahini))
2 TBS EACH: Extra-Virgin Olive Oil & Rice Vinegar ((or Apple Cider Vinegar))
1 TBS Honey
1/8 tsp Cayenne Pepper (- or more to taste)
Kosher Salt & Ground Black Pepper - to taste
Optional: Cold Water (- as needed to thin dressing)

Steps:

  • Chop: In the bowl of a food processor or high-speed blender, add the garlic and scallion. Pulse until finely chopped.
  • Puree: Add the avocado, lemon juice, herbs, yogurt, oil, vinegar, honey and cayenne. Season with ½ teaspoon salt and a few grinds of black pepper. Puree until very smooth and pale green in color. With the motor running, drizzle in water, a little bit at a time, until dressing reaches desired consistency.
  • Adjust to taste with more salt, pepper, lemon, honey or cayenne if desired.
  • Serve immediately and enjoy!Storage: Transfer to an airtight container and store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 5 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GREEN GODDESS DIP



Green Goddess Dip image

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

Provided by TerryWilson

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

Time 1h15m

Yield 16

Number Of Ingredients 9

¾ cup sour cream
¾ cup mayonnaise
2 cloves garlic, minced
¼ cup fresh parsley leaves
2 teaspoons chopped fresh tarragon
1 tablespoon lemon juice
2 anchovy fillets
¼ cup minced fresh chives
salt and ground black pepper to taste

Steps:

  • Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 1.1 g, Cholesterol 9.1 mg, Fat 10.5 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 83.3 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.

GREEN GODDESS DRESSING/DIPPING SAUCE



Green Goddess Dressing/Dipping Sauce image

Provided by Martina McBride

Categories     condiment

Time 10m

Yield 1 1/3 cups

Number Of Ingredients 13

3/4 cup plain Greek yogurt
1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

GREEN GODDESS DRESSING (VEGETARIAN)



Green Goddess Dressing (Vegetarian) image

This is my favorite salad dressing. It has a light but savory flavor, and a beautiful pale green color. From Laurel's Kitchen cookbook. Enjoy!

Provided by quondamquadrat

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup yogurt
2 tablespoons mayonnaise
1/4 cup parsley, chopped
1 teaspoon chives, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon garlic, minced

Steps:

  • Place all ingredients in blender and blend until smooth.

GREEN GODDESS SALAD DRESSING



Green Goddess Salad Dressing image

This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)

Provided by Barrett

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

Steps:

  • Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
  • Refrigerate until ready to serve and pour over favorite salad or greens.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g

GREEN GODDESS RANCH SALAD DRESSING



Green Goddess Ranch Salad Dressing image

A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt, if desired.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 1/2 cups

Number Of Ingredients 9

2 tablespoons minced fresh chives and/or scallions
2 teaspoons anchovy paste, or 1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, smashed and minced
Buttermilk or milk (optional)

Steps:

  • In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.

GREEN GODDESS DRESSING



Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

  • In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

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