1 1/4 cups (serving size: 1 tablespoon)

How to Make It

Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator.

Ratings & Reviews

meganhalv's Review

July 13, 2014
I just love this dressing. I did omit the anchovy paste and chives since I did not have them on hand (and used a pinch of dried tarragon in place of the fresh), but still really enjoyed the dressing. It's a beautiful color as well.

carolfitz's Review

March 10, 2013
Variation of classic Green Goddess salad dressing, updated with avocado & hot sauce. Good on any green salad or with crudites.

Saecca's Review

August 01, 2010
One word: AMAZING!

sebinengland's Review

June 28, 2010
Agree with the previous reviewer. The dressing was delicious on salad (even my meatatarian husband liked it), and I am planning on making it as a veggie dip for a July 4th party.

ellie31773's Review

May 18, 2010
This works great as a dressing or as a veggie dip. I haven't tried this yet, but I bet it would also be delicious over grilled chicken or pork chops. If you don't have enough mayo, try subbing low-fat sour cream.