Greek Goddess Dressing
There is a sophistication hierarchy of salad dressings in this world. We all start loving ranch as kids, then we venture into the caesar realm, next we start experimenting with piquant vinaigrettes, then it’s time to try the queen of them all: green goddess! I adore green goddess dressing- it’s delicious on a salad of course, but also makes a great appetizer dip and can double as a tasty marinade. The color is gorgeous thanks to a bounty of green herbs, and the flavor is akin to a more pronounced, nuanced ranch. Green goddess is scrumptious for certain- but all that creamy yumminess comes with a whopping calorie price tag. I’ve come up with a lightened version that tastes just as good! My “Greek Goddess” Dressing swaps in Greek yogurt (hence the name) and low-fat buttermilk for the gobs of mayo and sour cream that generally compose this classic dressing. It‘s lighter in flavor but still creamy, herb-loaded, and garlicky- plus, the yogurt gives the dressing a bright tanginess that I really love.
I recently drizzled it over a big, layered platter of tender lettuce, sweet heirloom tomato wedges, and sliced avocado for a mouthwatering dinner side salad. A little sprinkle of dill on top and it made for a gorgeous and delicious presentation! Feel free to play around with the herb combo I’ve listed below- parsley, tarragon, even cilantro could be swapped in for a different flavor profile. The dressing will keep for a few days covered in the fridge- the leftovers are so yummy with crudités for a light afternoon snack! Summon your inner kitchen goddess with this crowd pleasing recipe- your family and friends will bow before your almighty skills!
prep time: 5 min. cook time: 5 min. serves: makes about 1 cup of dressing
1 clove of garlic, roughly chopped
1 tsp anchovy paste
1 tbsp lemon juice
1 cup of chopped fine, green herbs (I used a combo of basil, dill, and chives)
1/3 cup shaken buttermilk
1/2 cup plain Greek yogurt
2 tbsp mayonnaise
1 tsp kosher salt
1/2 tsp black pepper
Add all the ingredients to a blender or small food processor. Blend/pulse until the mixture is well combined and a light green color. Serve immediately or chill for a few hours for stronger flavor. Will keep covered in fridge up to 2 days.