Green Goddess Dressing | The Jewish Week | Food & Wine

Green Goddess Dressing

Green Goddess Dressing

Green Goddess Dressing (Ronnie Fein)

Makes 1 3/4 cups

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1 cup packed baby spinach leaves (Bibb lettuce, arugula, kale)

1/2 cup packed fresh parsley tops

1/2 cup watercress (parsley, arugula, spinach)

3 tablespoons chopped fresh chives (scallion greens, shallot)

2 tablespoons chopped fresh tarragon (basil, dill)

1 large clove garlic, coarsely cut

2-3 anchovy filets (or 1-1-1/2 teaspoons anchovy paste; 2 teaspoons Worcestershire sauce)

1/2 medium, ripe avocado

1/2 cup mayonnaise

1/4 cup dairy sour cream or plain, Greek-style yogurt


Place the greens, herbs, garlic, anchovies, avocado, mayonnaise and sour cream in a blender or food processor and process until well blended.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.