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5 from 31 votes

Avocado Green Goddess Dressing Recipe

The fastest and easiest method for making this Avocado Green Goddess Dressing is with a food processor. However, if you don't have a food processor, don't fret. As long as you have a good knife, you can mince, chop, mash, and stir everything by hand. However if you don't have hands, I got nothin' for ya.
Course: Sauce
Cuisine: American
Keyword: avocado, dressings, green goddess
Servings: 2 cups

Ingredients

  • 2 garlic cloves
  • 3 anchovy fillets
  • ½ cup Italian flat-leaf parsley leaves and tender stems
  • ½ cup basil
  • ¼ cup scallions or chives or combination
  • 2 tablespoons dill
  • ½ large ripe avocado
  • ½ cup full fat plain Greek yogurt
  • juice of 1 lemon
  • 1 tablespoon Champagne or white wine vinegar
  • ½ teaspoon salt more to taste
  • water 1 tablespoon at a time, as needed for consistency

Instructions

To Make the Dressing in a Food Processor:

  • Chop garlic and anchovies on medium/low speed in a food processor. Add herbs, and some of the lemon juice to "help" the ingredients process. Add the avocado, yogurt, lemon juice, vinegar, and salt, and process until smooth — processing avocado gives the dressing a fluffy, mousse-like consistency. Taste, and add additional salt to taste (only if needed). With the food processor running, add water one tablespoon at a time to thin out the mixture to a pourable dressing-like consistency (as opposed to a thicker, dip-like consistency).

To Make the Dressing by Hand:

  • Make the Dressing by Hand: Very finely mince garlic cloves and anchovy fillets, using the side of the knife to press and scrape the garlic and anchovies into the cutting board to create a coarse paste. Place minced garlic and anchovies in a bowl.
  • Finely chop Italian parsley, basil, scallions and/or chives and dill, then add to bowl.
  • Using a fork, mash the avocado into the minced ingredients in the bowl using a fork. Vigorously stir in yogurt, lemon juice, and vinegar. Stir in salt, then taste. Add more salt to taste.
  • Stir in water as needed to thin the consistency of the dressing.
  • Dressing will keep, tightly sealed, in the refrigerator for five days.
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