1CupMayonnaise, I Actually Prefer Miracle Whip Salad Dressing
1TablespoonRice Wine Vinegar or White Wine Vinegar
1TablespoonFresh Lemon Juice
Fresh Ground Black Pepper, if desired
Place the parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
Scrape down the sides of bowl and add the mayonnaise, sour cream, Worcestershire sauce, vinegar, lemon juice, salt, and fresh ground black pepper. Pulse until all is well combined.
Taste and adjust the seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.
My Top Tips♥ Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.♥ This dressing is very thick. If a pourable dressing is desired, add half and half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.♥ You can store Green Goddess in a covered container in the refrigerator for up to 5 days.Substitutions & VariationsSubstitute Yogurt - You can substitute plain unflavored yogurt for any or all of the sour cream.Substitute Taragon - If you like the flavor of fresh taragon you can substitute it for some portion of the parsley and chives. There are many versions of this dressing that contain taragon, most notably the version published by The New York Times. However, the original version does not include taragon.Variations of the salad include substituting cubed or chopped chicken or turkey for the crab. Salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.