Tool

• Food processor or blender

Ingredients

• ½ cup mayonnaise

• ½ cup sour cream

• 1 cup packed parsley leaves

• ¼ cup dill

• ¼ cup chopped chives

• ¼ cup mixed herbs (tarragon, cilantro, basil)

• 1 garlic clove, chopped

• 2 tablespoons fresh lemon juice

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

Direction

Blend

• In a food processor or blender, combine mayonnaise, sour cream, parsley, dill, chives, mixed herbs, garlic, lemon juice, salt, and pepper.

• Process 1 to 1½ minutes, scraping down the sides as needed, until herbs are finely chopped.

• For dip: use as‑is.

• For dressing: thin with 1–2 tablespoons water.

Chill

• Transfer to a bowl or jar.

• Refrigerate 1 hour (up to 24 hours) to let flavors blend.

• Taste and adjust salt, pepper, and lemon juice.

• Add more water if you prefer a thinner dressing.

Notes

• Resting time is essential — the herbs need time to infuse the creamy base.

• Makes about 1¼ cups (3–4 tablespoons per serving).

• Add extra tarragon for a more classic Green Goddess flavor.

• Add avocado for a richer, thicker version.

Nutrition

(per serving, ~3–4 tbsp)

Calories: 173kcal • Carbs: 3g • Protein: 1g • Fat: 18g
Saturated Fat: 4g • Polyunsaturated Fat: 9g • Monounsaturated Fat: 4g
Cholesterol: 19mg • Sodium: 327mg • Potassium: 125mg
Fiber: 1g • Sugar: 1g
Vitamin A: 1409IU • Vitamin C: 22mg • Calcium: 45mg • Iron: 1mg