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Heidi’s Green Goddess Dressing

To serve with fresh sliced tomatoes,a tomato or chopped salad stuffed avocado, your favorite green salad or to use with a mix of raw veggies as a dip

Ingredients

  • 2 anchovy fillets rinsed, patted dry, and coarsely chopped
  • 1 clove garlic peeled and smashed
  • 1/2 cup whole milk ricotta
  • 1 cup whole milk
  • 1/2 cup bunched Italian Parsley leaves minced
  • 1/4 cup fresh tarragon leaves minced
  • 2 Tbsp. fresh chives minced
  • 2 Tbsp. lemon juice
  • 1/2 tsp. sea salt more to taste
  • pepper to taste

Instructions

  1. Place all of the ingredients in a blender or food processor; blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.