Green Goddess Dressing

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Photo: Hector Sanchez 
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Serves 8 (serving size: 3 tablespoons)
Darcy Lenz
May 2016
RECIPE BY Cooking Light

The smooth texture of the Green Goddess becomes romaine-friendly and creamy to perfection with more parsley and fresh lemon. Because these fresh herbs are readily available, make this tangy, peppery dip year-round.

Ingredients

  • 1/2 cup canola mayonnaise
  • 1/3 cup 2% Greek yogurt
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup chopped parsley
  • 1/4 cup chopped chives
  • 3 tablespoons chopped chervil
  • 2 tablespoons chopped tarragon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 anchovy fillets, drained and chopped
  • 1 garlic clove
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 66
  • Fat 5.4g
  • Satfat 1g
  • Monofat 2.4g
  • Polyfat 1.4g
  • Protein 2g
  • Carbohydrate 2g
  • Fiber 0.0g
  • Cholesterol 7mg
  • Iron 0.0mg
  • Sodium 174mg
  • Calcium 37mg
  • Sugars 1g
  • Est. added sugars 0g

How to Make It

Combine mayonnaise, yogurt, sour cream, parsley, chives, chervil, tarragon, lemon juice, water, anchovy fillets, and garlic clove in a food processor; process. Stir in pepper.

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