I am bringing old school back and it begins with my Green Goddess creation. I am more than a little proud of this. It’s a Whole30 staple for me and I serve it with everything from my Passport Chicken to a beautiful steak salad. I love it as a sauce for a sandwich, as a dressing of course, as a dipping sauce for chicken fingers. It’s an absolute must do and totally delicious.
Recently, I have been noodling on how it could be more of a dip. Revelation: Blend in 1/2 an avocado and a star is born! I am enjoying this new creamy and delicoius version with the last of the summer tomatoes, fresh crudites and of course, my newest Steak Salad. Hypothetically, my Green Goddess Dressing MAGIC ELIXIRSâ„¢ has a week long shelf life, but I don’t know if I have ever had any left after more than a few days! If you enjoy it half as much as I do, you will find yourself making it more than once a week too!Print
This is one of my favorite MAGIC ELIXIRS. It is delicious on everything, and it can take any dish to a whole new level.
- 3 oil-packed anchovy filets
- 3 garlic cloves, chopped fine
- 1 cup Whole30 mayo
- 2 handfuls basil leaves
- 4 Tbsps fresh tarragon leaves
- ¼ cup parsley
- 3 Tbsps lemon juice
- 5 Tbsps olive oil
- 2 Tbsps red wine vinegar
- 2 pinches salt
- 1/2 of a ripe avocado (if you are making a dip)
To make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.
To make the dip: Combine one full batch of Green Goddess dressing with half of an avocado and blend well.
Teri’s tip: Make your Green Goddess Dressing ahead of time so that you have it ready. You may want to double the recipe so that you can make the dip without using all of your dressing.