Green Goddess Dressing

(use as a dip for crudite or thin to use as a salad dressing)
Makes about 2 cups



1 small clove garlic, finely minced
1 medium shallot, finely minced
2 anchovies, rinsed and very finely minced
3 tablespoons chopped tarragon
2 tablespoons chopped basil
3 tablespoons chopped parsley
½ ripe avocado, mashed with a fork
½ cup sour cream
1 tablespoon honey
2 tablespoons apple cider vinegar
Juice of ½ lemon
Juice of ½ lime
½ teaspoon salt, plus more to taste
plenty of freshly ground black pepper
3 tablespoons extra-virgin olive oil, as needed


Combine all ingredients except olive oil in a large bowl and whisk until almost smooth. Season to taste with salt and pepper and use as a dip for crudite. For a smoother dressing, puree the first 6 ingredients (garlic through parsley) in the bowl of a food processor until you form a paste. Add in remaining in ingredients and puree until smooth. Spoon extra-virgin olive oil through the feed tube as desired to thin the dressing. Season to taste with salt and pepper. Use as a salad dressing or as a dip for crudite. Green Goddess will keep for one day in the refrigerator.