I imagine this is ranch dip after it has had a good talking-to from RuPaul. “No no no NO. You get out of that plastic Dixie cup; you are too fabulous for this. Get yourself some fresh herbs–all the herbs–and anchovies. You heard me! Now go werk.”
I have never seen her show. Is it obvious? Should I do something about that?
It’s the “goddess” part. It sparks the ol’ imagination.
Anyway, green goddess dressing was REALLY created in San Francisco in the 1920s to honor the actor George Arliss and his play, which happened to be called… The Green Goddess.
Still, it’s really fantastic: lots of green, fresh herbs, plus anchovy, for savory depth. It’s a multidimensional showoff.
This presented a wonderful opportunity to use my fresh window herbs. Wanna see my babies?
I used just enough chives, basil and parsley to trim them back a little bit, so that they don’t freak out about their new haircuts and wear hats to school… They’d look so dumb in hats. They get it from me.
A food processor makes this easier than easy. Fabulosity has never been so quickly attainable!
Blend, stir and chill. It’s better the next day, just like you and me. We just keep getting more fabulous every day, right?
Green Goddess Dip
(very slightly adapted from Williams Sonoma)
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped fresh mint
1 teaspoon dried tarragon (or 1 tablespoon fresh)
2 anchovy fillets, roughly chopped
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
1/4 cup mayonnaise
3/4 cup Greek yogurt (I used nonfat)
Veggies and/or chips, for serving