Green Goddess Dressing -

Green Goddess Dressing

Tangy and creamy with lots of herbaceous flavor. Perfect for your favorite summer salad.

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Course: Appetizer, Salad

Cuisine: American

Keyword: green goddess dressing, summer salad, tangy

Prep Time: 20

Servings: servings

Calories: 41kcal

Author: Candace Bourzac

Ingredients

3/4 cup Greek yogurt
1 poblano pepper
1 cup cilantro leaves
1 tablespoon lemon juice
1 tablespoon dill, fresh or dried
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt

Instructions

Chop the poblano pepper into small pieces and saute in 1 tablespoon of olive oil until soft. Remove from heat.
Tear the cilantro leaves from their stems. We will be putting everything in the food processor so it's ok if a few stems get in there. They will be chopped up. If bigger stems get in there, you can remove them after processing everything.
Add the cilantro, poblano, yogurt, lemon juice, dill, olive oil, and apple cider vinegar into the food processor and process in quick bursts until everything is blended together.
You could also add all of the ingredients to a mason jar, cover with a lid, and shake it up until everything mixes together.
Transfer to a storage container, such as a mason jar, and use on salads, as a dip, on pasta, or anything else you can think of.

Notes

Store in a glass container, such as a mason jar, in the fridge for up to 4 days.
This dressing is on the thick side. If you want to thin it out, add 1 tablespoon of milk at a time until you reach your desired consistency. I do not recommend adding more than 1/4 cup of milk as it could dilute the flavor.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition