Green goddess dressing

Ingredients

• 3 cloves Garlic Cloves (peeled)
• 1 pinch Kosher Salt (helps break down garlic)
• 0.25 cup Chives (torn with hands)
• 1 sprig Tarragon (decent sized, leaves torn)
• 5 leaves Mint Leaves (fresh)
• 0.25 cup Fresh Dill (torn)
• 0.5 cup Fresh Parsley (torn, stems tender enough)
• 1 pinch Black Pepper (optional, freshly ground)
• 2 tablespoons Lemon Juice (freshly squeezed from one lemon)
• 0.75 cup Mayonnaise (regular or light)
• 0.25 cup Sour Cream (full‑fat for richness)
• 1 tablespoon Water (add only if dressing is too thick)

Instructions

1. Pulse Garlic and Salt

   Place the peeled garlic cloves and a pinch of kosher salt in the food processor bowl. Pulse a few times until the garlic is coarsely broken.

   Time: PT1M

2. Add Fresh Herbs

   Add 1/4 cup torn chives, 1 sprig tarragon, a few mint leaves, 1/4 cup dill, and 1/2 cup parsley. Pulse until the herbs are roughly chopped.

   Time: PT2M

3. Season and Add Acid

   Add a pinch of black pepper and the juice of one lemon. Pulse again until the mixture resembles a thick paste.

   Time: PT1M

4. Transfer to Bowl

   Scrape the herb paste into a mixing bowl. This can also be done by hand if you don’t have a processor.

   Time: PT30S

5. Incorporate Creamy Base

   Add 3/4 cup mayonnaise and 1/4 cup sour cream to the herb paste. Stir until fully combined and smooth.

   Time: PT1M

6. Taste and Adjust

   Taste the dressing with a piece of lettuce or cucumber. Add a little more lemon juice if needed, or a splash of water if the texture is too thick.

   Time: PT1M

7. Final Mix and Store

   Give the dressing a final stir, transfer to a clean jar, and refrigerate. It will keep for at least 4 days, up to a week.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

2g

Fat

12g

Fiber

0.3g