Whether you use it as a dip or a dressing, this green goddess recipe is creamy, delicious, and the perfect way to use up any leftover herbs.
Recipe:
* 1 cup whole milk Greek yogurt (see below for vegan option)
* 1 cup fresh parsley
* 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
* 2 tablespoons chopped chives
* 2 tablespoons fresh lemon juice, plus ½ teaspoon zest
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons capers
* 1 garlic clove
* ¼ teaspoon sea salt
* Freshly ground black pepper
* In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
* Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.
*To make this vegan: Use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If your dressing is too thick, mix in little water or more olive oil. This version will not work in a food processor because the cashews won’t get as creamy as they do in a blender.
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This time of year, I’m making green goddess dressing on repeat. It’s cool, creamy, and so easy to make. I start with parsley and chives, then toss in whatever else I have. Cilantro, mint, dill, teragon. You really can’t go wrong. Drizzle over salads, grain bowls, or serve it as a dip. Trust me, you’re going to love it.