Moms are serious multitaskers. At any given moment, on any given day we try our best to balance every facet of our busy life; kids, work, home, etc, etc. This need to juggle multiple tasks leads us to surround ourselves with efficient tools and tricks.
Hello – I cannot live without my smart phone.
So, when it comes to meal preparation I always get super excited with I discover recipe that is super simple and versatile. A recipe that we can make on Sunday and use it in a variety of ways throughout the week. Sounds like a great recipe, right?
Enter the classic green goddess dressing. Created in the 1920’s, the green goddess dressing isn’t only a salad dressing. Spread this rich dressing on lunch box sandwiches. Dip veggies into a cup of green goddess dressing (what kid doesn’t love a good dip?). In need of a sauce for that chicken breast – use a dollop of green goddess dressing.
Everyone needs this recipe in their multitasking repertoire.
Green Goddess Dressing
2-3 anchovies, canned
3/4 cup mayonnaise
1/2 cup sour cream
1 clove garlic
2 tbsp lemon juice
3 tbsp chives
3 tbsp flat leaf parsley
2 tbsp tarragon
salt and pepper to taste
Throw everything into a blender and blend until smooth, combined and green. Be sure to scrape down the sides of the blender, you all of those delicious herbs incorporated into the dressing.
Transfer to an air tight, resealable container and keep refrigerated for up to 2 weeks.
That’s it. Seriously, everything thrown into a blender and done. A super simple and super versatile recipe.
Now, if only my smart phone could do the laundry.
Simple Green Goddess Dressing
Ingredients
- 2-3 anchovies canned
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic
- 2 tbsp lemon juice
- 3 tbsp chives
- 3 tbsp flat leaf parsley
- 2 tbsp tarragon
- salt and pepper to taste
Instructions
- Throw everything into a blender and blend until smooth, combined and green. Be sure to scrape down the sides of the blender, you all of those delicious herbs incorporated into the dressing.
- Transfer to an air tight, resealable container and keep refrigerated for up to 2 weeks.
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