Tuesday, July 26, 2011

Green Goddess Dressing

Have you noticed a major change in the dairy aisle of your supermarket? I sure have. It seems that my market has been slowly replacing good old Dannon and Yoplait with the pricier, richer "Greek Style" yogurt. I hadn't tried this newcomer because I'm stubborn and also very brand loyal. But then I saw that the recipes in the cooking magazines I read were featuring Greek yogurt in so many dishes that I just had to give it a shot. I have a standard Green Goddess salad dressing recipe that I make with lite sour cream and decided to swap plain, no fat Greek yogurt in place of the sour cream. The flavor of the dressing didn't change much, but the richness is definately over the top. Maybe a bit rich for me, but I'll let you be the judge.



Greek Yogurt Green Goddess Dressing

6 oz plain fat free Greek yogurt
1/2 cup light mayonnaise
1 small scallion chopped
2 tsp Worcestershire sauce
1 T fresh lemon juice
1/2 tsp Tabasco sauce
1/2 tsp anchovy paste
1 garlic clove minced
1 T Italian parsley chopped (or 1 T Gourmet Garden Parsley Blend)

Place all ingredients except parsley in a blender or food processor and process until smooth. Add parsley and whirl until combined and the mixture becomes a light green color. Serve on your favorite salad. I used Bibb lettuce, cucumbers, grape tomatoes, crumbled blue cheese, scallions, homemade croutons and a hard boiled egg. A little bacon would have been nice. All in all, very tasty. And very rich.

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