Greek Goddess Dressing

by Sarah on August 20, 2013 · 7 comments

When you’ve gone eight (ten?) years living in a place before discovering something so craveably delicious that you just go ahead and scrape out the rest from its tub with a spoon…

Which, I would like to point out, we do with yogurt. And this is yogurt based. So it's not weird. Not THAT weird.

…and then you realize that you are moving, and may never be able to have it ever again.*

*I mean, until you visit, obviously. Such a fatalist, Sarah…GOSH.

and you may never be near such vibrant basil and parsley ever again. (thank you, stepmama smart!)

The only choice you’ve got is to figure out how to make it yourself.

Lucky for me you, I’m pretty darn good at that sort of thing.

And that I was able to take advantage of finding 2% Chobani.*

Two is better than (n)one.

*Because Stepmama Smart bought it for me. 😉

but zero percent does work just fine.

This is not quite as exciting as the time I figured out how to make another Charlottesville spreadable dip delicacy*–and this post is not nearly as amusing as the one I wrote the first time I made a Green Goddess Dressing

*House Dressing from Take It Away, how bad for me…yet how GOOD…

But I’ll scrape the bottom of the bowl with a spoon for it anyway.

Feast! Greek Goddess Dressing

  • 1 single-serve container 2% Greek yogurt (or about 3/4 c.)
  • 2 Tbsp. light mayonnaise
  • 10-12 fresh basil leaves
  • 1/4 cup parsley, loosely packed
  • 1 Tbsp. lemon juice
  • 1 Tbsp. white vinegar
  • salt + pepper
Combine all ingredients in a food processor or chopper.
Process until smooth.
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