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Green Goddess Dressing or Dip (Vegan)
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Description
Before America’s love affair with with ranch dressing, there was Green Goddess, which originated in San Francisco in 1923 at the Palace Hotel: mayo-based, packed with herbs, lemon and garlic! Traditionally made with chervil and tarragon, I use dill, parsley and cilantro, which can be found in any supermarket. I’ve made this at the restaurant as a spread for a fried green tomato sandwich and at home as a dip for raw veggies.
Ingredients
- ½ cups Chopped Parsley
- ½ cups Chopped Dill
- ¼ cups Cilanto
- 1 clove Garlic
- 1 cup Vegenaise
- 1 cup Vegan Sour Cream
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Apple Cider Vinegar
- ½ Tablespoons Sugar
- 1 teaspoon Fresh Lemon Zest
- ½ teaspoons Salt
- 3 pinches Fresh Ground Pepper
Preparation
Chop all herbs and garlic before adding to the food processor. Add all other ingredients. Run on low for 30 to 45 seconds until the dressing turns a pale green color and herbs are blended. Cover with plastic wrap and chill in fridge for at least 30 minutes to let flavors blend together. Check for salt before serving.
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