Green goddess dressing

Name: Green goddess dressing
Yield: 1 cup
Cuisine: American
Ingredients: 1 cup whole milk Greek yogurt; 1/2 cup basil; 1/2 cup cilantro (you could substitute parsley); 1 cup mixed soft leafy herbs (you could use dill, mint, tarragon and/or cilantro) I used chives, and oregano. But if I had fresh dill I would have added it; 1 scallion (or, add 1/2 Tsp dried onion powder; 2 tablespoon chopped chives; 1 lime (cut in half and juiced); 1 tablespoon extra-virgin olive oil; 2 teaspoons capers (I used anchovies instead); 2 teaspoons Worcestershire sauce; 2-3 garlic cloves; 1/4 teaspoon sea salt; Freshly ground black pepper; Food Processor (for an even consistency)

Katatonickat @katatonickat

Canada

I’m trying to lose weight for health reasons. Looking into power bowls, so I decided I wanted the green goddess dressing recipe. It was delicious on my quinoa and on my veggies. Just a warning I like my dressing to have a little kick. I will definitely use this on my power bowls again. (Power bowl consisted of edamame, quinoa, pickled beets, pickled daikon, cooked sweet potato, cooked zucchini, corn tossed in feta cheese, red onions, and a pickled garlic. I also used the remnants of a barbeque chicken. I picked up at the grocery store.

Katatonickat @katatonickat

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Ingredients

1 cup

1 cupwhole milk Greek yogurt
1/2 cupbasil
1/2 cupcilantro (you could substitute parsley)
1 cupmixed soft leafy herbs (you could use dill, mint, tarragon and/or cilantro) I used chives, and oregano. But if I had fresh dill I would have added it
1scallion (or, add 1/2 Tsp dried onion powder
2 tablespoonchopped chives
1lime (cut in half and juiced)
1 tablespoonextra-virgin olive oil
2 teaspoonscapers (I used anchovies instead)
2 teaspoonsWorcestershire sauce
2-3garlic cloves
1/4 teaspoonsea salt
Freshly ground black pepper
Equipment
Food Processor (for an even consistency)

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Steps

1

In a food processor combine the yogurt, parsley (I love basil and cilantro but use what you have access to), mixed herbs, chives, lemon juice, zest, olive oil, I used anchovies) capers, garlic, salt, and pepper. Pulse until well combined. Season to taste. Refrigerate.  
2

Serve as a dip or toss with salad greens.
3

Store in an airtight container in the fridge for up to 5 days.