Copycat Green Goddess Ranch Dressing
Make a homemade dressing that mimics the creamy, herby flavor of Green Goddess mixed with the tang of Ranch dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: About 1.75 cups
- Category: Condiment
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh parsley leaves
- 1/2 cup fresh chives
- 1/4 cup fresh tarragon leaves
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small anchovy fillet or 1/2 teaspoon anchovy paste (optional, for umami)
Instructions
- Rinse and thoroughly dry all fresh herbs. Place the parsley, chives, and tarragon into a food processor or high-speed blender. Pulse until the herbs are finely chopped.
- Add the mayonnaise, sour cream, buttermilk, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, and anchovy (if using) to the food processor.
- Blend on high speed until the mixture is completely smooth and uniformly green. Stop and scrape down the sides as needed.
- Taste the dressing. If you prefer a thinner consistency for drizzling, add buttermilk, one teaspoon at a time, blending after each addition, until you reach your desired texture.
- Transfer the dressing to an airtight container. Chill in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
- For a thicker dip consistency, reduce the buttermilk to two tablespoons.
- If you skip the anchovy, add a small dash of Worcestershire sauce for depth.
- Use fresh herbs only; dried herbs will not provide the correct color or fresh flavor profile.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 1
- Cholesterol: 10