The Green Goddess Dressing originated in the west coast of the United States, before the advent of the now famous creamy “Ranch” dressing. In its original version it`s base was mayonnaise, sour cream, parsley, anchovies , chives, lemon juice and pepper and everything else thats nice and creamy but its a very forgiving recipe. It allows so many different modifications – I drew inspiration from the Taco Bells Cantina Bowl, retained the creaminess by substituting mayo for fresh thick curd. I am guessing its alright to do with Greek Yogurt too, hashed in the cilantro and the chilies and added an avocado for added silkiness! This forms the base of the Cantina Bowl and I think its a very fresh delectable dressing/dip. A great do ahead party dip that serves as a side for Pita chips, or even cut veggies. Rehash it with dill, parsley or mint for some extremely gratifying results..I told you so..
1/3 Cup Sour Cream.(Substitute Mayo / Greek Yogurt if sour cream not available.)
1/3 Cup Fresh Yogurt.
2 Garlic Cloves. or 1 Tsp Fresh Garlic Paste – Please do not use store bought versions!
1 Ripe Hass Avocado.
1 Bunch of Cilantro Leaves.
1 Tbsp Fresh Parsley Leaves.(Optional).
A few inches of spring onion leaves or chives if available.
1 Lemon`s Juice.
1 Tsp Salt.
1 Tsp Tarragon.( The recipe calls for this herb but I did not have it)
- Add the ingredients in the order mentioned in a food processor or blender and pulse it to get a creamy mint green goddess dressing.
- Transfer to a glass jar with a tight lid and store for over a week.
- Slather the dressing on toast for a zingy breakfast.
- Use it as a creamy dip for pita chips or tortilla chips.
- Is a great salad dressing without the carbs from the ranch.
- Can be used instead of Aioli in burgers and sadwiches.
- The Green Goddess Dressing ties together my favourite Taco Bell`s Cantina Bowl.