Intolerances: Fructose, Gluten, Soy, **Optional Dairy
A herbaceous mixture that is perfect for dipping, spreading, dressing.

I’ve mentioned before that I love a good salad, which a lot of times has to do with the dressing that is on it. I love a dressing that provides a ton of flavor and helps tie everything together. This is one of those dressings that not only takes your salad up a notch, but it goes great on anything. Not all dressings can be delicious on a salad, but also perfect for a sandwich, added to your grilled potatoes or even a veggie tray. This isn’t a traditional Green Goddess dressing, but let me tell you, it still gives you all the herbaceous feels. Yummy!

What to serve it with:

• Green Goddess Chicken Sandwich
• Vegetable Platter
• Smoked Potato Salad
• Cobb Salad

What you need: 

• Food Processor
• Cutting Board and Knife
• Mayonnaise
• Sour Cream
• Lemon Juice
• Kosher Salt
• Black Pepper
• Fresh Basil
• Fresh Tarragon
• Anchovy Paste
• **Dairy Free: Coconut Cream, Lemon Juice and Vinegar

The Dressing

This recipe is full of flavor, it has a handful of ingredients, but it really is simple. Take out your food processor and add all of the ingredients: mayo, sour cream, anchovy paste, and lemon juice. I like to add basil and tarragon last after giving the basil a rough chop and making sure I’ve removed the tarragon from the stem.

All you need to do is blend the mixture until smooth. Give it a taste and add a pinch of salt and black pepper to taste. You are all set.

Dairy Free: Substitute sour cream with equal amount of coconut cream, 1 1/2 tsp. lemon juice, 1/4 tsp. vinegar and a pinch of salt.

This dressing can be stored in an airtight container in the fridge for up to 5 days.

Side Note: No anchovy paste, no problem. You can also purchase a tin of anchovy’s and add 2 fillets to the processor.