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Green Goddess Dressing

adapted from Lilia Tyrrell in Edible Bozeman, Spring 2021; makes about 4 cups

Ingredients
  • 2 bunches fresh herbs (leaves and tender stems): Italian parsley, chives, basil, tarragon, dill, mint, any or all When I use tarragon or mint, I keep the rest simple like parsley and chives
  • 1½ cups Greek yogurt 365 (3.5% fat) is my current fave; Fage #2
  • 1 cup sour cream Straus Creamery
  • ½ cup mayonnaise Best Foods
  • 1 lemon, zest and juice
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard Edmond Fallot
  • 1 tablespoon horseradish Bubbies (refrigerated)
  • salt and freshly ground black pepper
Instructions

  1. Add the fresh herbs to a food processor and pulse until finely chopped.

  2. Add the yogurt, sour cream, mayonnaise, zest and juice from 1 lemon, olive oil, Dijon, and horseradish to a food processor. Season generously with salt and plenty of black pepper. Blend and transfer to glass storage to chill (ideally at least 1 hour before serving).

    (Feel free to change the ratio of these creamy ingredients to suit your preference; aim for 3 cups total.)