I’ve got what looks to be a delicious recipe for Green Goddess dressing, but it’s mayo and yogurt based, with not much to thin it out. I like my salad dressing at least pourable; what would you add to loosen the dressing up a bit?
Here’s the ingredients (I particularly like the anchovies!)
2 oil-packed anchovy fillets
½ cup mayonnaise, preferably Hellmann’s/Best Foods
⅓ cup full-fat Greek yogurt
½ cup parsley leaves
⅓ cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Salt
Freshly ground black pepper
Process until smooth
Here’s the ingredients (I particularly like the anchovies!)
2 oil-packed anchovy fillets
½ cup mayonnaise, preferably Hellmann’s/Best Foods
⅓ cup full-fat Greek yogurt
½ cup parsley leaves
⅓ cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Salt
Freshly ground black pepper
Process until smooth