Something about this time of year makes me crave Green Goddess Dressing.

The mere thought of it evokes images of Mother Nature, the vernal equinox, and Aphrodite — although she wasn’t green.

I was so enthralled with the idea of making a batch, I completely forgot to put it in the blender!  (It still tasted wonderful — although not quite as green.)

Green Goddess Dressing

(Adapted from the recipe on a bottle of Reese Tarragon Sprig Wine Vinegar)

1/2 c. mayonnaise (regular or low-fat)

1/2 c. sour cream (regular or low-fat)

1/2 c. chopped fresh parsley

1-1/2 Tbsp. tarragon, chopped

3 green onion tops, minced

1 tsp. dried chervil

1 clove garlic, minced

1/2 tsp. Kosher salt (or to taste)

1 to 1-1/2 Tbsp. tarragon vinegar

1 to 2 Tbsp. water (use less for a “dip-like” consistency; more for “dressing”)

Combine ingredients in a small bowl; mix well.  Cover and refrigerate until chilled.

Serve on a bed of butter lettuce (which is not as calorie-laden as the name implies!) or use as a dip with fresh vegetables.

Homemade croutons optional.  (Not!) :)

For traditional Green Goddess Dressing, whirl everything in a blender or food processor until smooth.

Enjoying all things green,

~ Kim

(Yes, Gumby, that includes you.)