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Green Goddess Dressing


  • 1 cup sour cream or greek yogurt preferably full-fat (made with whole milk)
  • ¾ cups mayonnaise 
  • ½ cup watercress
  • ½ cup parsley
  • 2 green onions, whites and greens chopped
  • 2 tablespoons tarragon
  • 12 cloves of garlic
  • 2 tablespoons of fresh lemon juice
  • 2 teaspoons dijon mustard
  • 12 teaspoons of anchovy paste (optional)
  • Salt & cracked pepper to taste


Add all ingredients to a blender or bowl of a food processor.  Process until smooth. Taste.  Add salt and pepper as desired. Cover and refrigerate.  Will keep in the refrigerator for a week. Use as a dip, a salad dressing, or try as a marinade like for my Green Goddess Chicken Sheet Pan Dinner.