Green Goddess Dressing
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 356. Vision transcription from the scanned page; needs review.
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Ingredients
- 3/4 cup packed parsley leaves
- 1/3 cup mayonnaise or salad dressing
- 1/3 cup dairy sour cream or plain yogurt
- 1 green onion, cut up
- 1 tablespoon vinegar
- 1 teaspoon anchovy paste or 1 anchovy fillet, cut up
- 1/4 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried tarragon, crushed
- 1 to 2 tablespoons milk
Instructions
- In a blender container or food processor bowl combine parsley, mayonnaise, sour cream, onion, vinegar, anchovy paste, basil, garlic powder, and tarragon. Cover and blend or process till smooth. Cover and store in the refrigerator up to 2 weeks. Before serving, stir in milk to make desired consistency.
- To transform this salad dressing into a refreshing vegetable dip, just omit the milk.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Valley Bar - Sonoma - 7.9.30.jpg" by Missvain; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Valley_Bar_-_Sonoma_-_7.9.30.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.