Green Goddess Dressing with Fresh Spring Vegetables

View the preparation video

Ingredients

  • 1/2 teaspoon garlic, minced
  • 1 teaspoon anchovy paste
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons white wine vinegar
  • 2 teaspoons lemon juice, fresh squeezed
  • 1 teaspoon honey
  • 1/2 medium avocado, about 6 oz
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Greek low fat, plain yogurt
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chives, minced
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • salt and pepper to taste
  • fresh veggies for dipping

Preparation

  1. In a food processor, mince garlic. Add the next 6 ingredients, including greek yogurt, and combine thoroughly. From time to time, stop machine and scrape down the sides to blend mixture well. With machine running, add the olive oil last.
  2. Transfer mixture to a medium bowl and whisk in remaining ingredients. Season to taste with salt and pepper
  3. Cover and chill at least an hour before serving with your favorite veggies.
  4. Can be made up to 4 days ahead, will remain fresh for up to a week in the refrigerator.
  5. 1/2018

Categories

  • Appetizer
  • Sauce/Dressing
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
8
Calories
54.00
Total Fat (g)
4.50
Saturated Fat (g)
0.70
Sodium (mg)
41.40
Total Carbohydrates (g)
2.30
Dietary Fiber (g)
1.00
Protein (g)
1.40