I’ve always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Ingredients
- 1 small garlic clove, halved, green shoot removed
- ½ cup cooked white beans, drained and rinsed if using canned beans
- ½ cup whole milk or 2 percent Greek yogurt or regular yogurt
- 1 ice cube, if using Greek yogurt
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- Salt to taste
- 2 tablespoons extra-virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
77 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 10 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup, approximately (about 6 to 8 servings)
Preparation
- Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
- Scrape into a bowl. Serve as a dip or use with crisp salads (it’s a bit too thick for delicate lettuces like spring mixes).
5 minutes
Dining and Cooking