When spring comes and the tarragon starts to sprout, I know it is time to make my green goddess dip. Herby and creamy, it is delicious with cold chicken, artichokes and crudites. I have also used it as a sandwich spread with juicy, heirloom tomatoes. This is an adaption of a recipe I saw in a picture in someone’s kitchen too many years ago. I originally made it with sour cream, but now use Greek yogurt. The extra tang really complements the herbs and adds another level of flavor. You never know where inspiration will come from or when it will strike so always keep you eyes open. Stay hungry my friends.
Green Goddess Dressing
Makes about 2 Cups
1 packed cup flat leaf parsley leaves, about a bunch
1 T fresh Tarragon leaves or 1 teaspoon dried
2 large garlic cloves
1- 2 oz anchovies (Some are saltier than others)
3/4 cup of mayo
3/4 cup Greek yogurt
1 teaspoon freshly ground black pepper
1 T lemon juice
1/2 T tarragon vinegar
extra black pepper to taste
Trim the scallions and cut off the stems of the parsley. Cut the scallions into 2 inch lengths. Turn on the food processor.
Drop the garlic in to mince it. Open the processor, scrape down the sides and add the scallions, parsley, tarragon and anchovies in the food processor and pulse until it is finely chopped.
Add the remaining ingredients and pulse until combined. Add salt or more anchovy and pepper to taste if necessary.
Serve with crudites, cold chicken (as a sandwich or salad),
with artichokes, etc. Nice to have on hand when unexpected company arrives.