Serve your veggies with this creamy green goddess dressing everyone will be swooning over!

This beautiful green goddess dressing is filled with rich flavor and is the perfect match for a platter of colorful vegetable crudités, drizzled over a fresh salad, or paired with garlic crackers. Best part is, it only takes 10 minutes and a blender to make.

Made with fresh vegetables as the base, this green goddess dressing packs in a refreshing combo of tangy herbs and creamy coconut yogurt. Along with being highly addictive, you can add it to just about anything without having to worry about dairy or gluten. Make double or triple the amounts to have an endless supply.

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To get started, blend the basil leaves, fresh cilantro, green onions, mustard, vinegar, chili flakes, salt, and olive oil together until you get a thick, pesto-like mixture. Add in the coconut yogurt and continue blending until you get a creamy, light green dressing. Finally, transfer the green goddess dip into a bowl and garnish with fresh chopped cilantro. Serve it with a beautiful platter and enjoy!

Tip: For a lighter sauce, you can also add one tablespoon of water in at a time. This will make a sauce you can drizzle over fish, chicken, beef, or pasta.

Felicia Lim

Easy Green Goddess Dressing for Crudités, Salads & More

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Total time:10 mins

Prep Time: 10 mins 10 minutes

Serves:4

Easy Green Goddess Dressing for Crudités, Salads & More

Recipe by: Felicia Lim

Serve your veggies with this creamy green goddess dressing everyone will be swooning over.

Tools

• Blender

Ingredients

• ½ cup basil leaves, packed
• ½ cup fresh cilantro, plus more for garnish
• ½ cup fresh green onions, chopped
• ¼ cup Dijon mustard
• 1 T white vinegar
• 1½ T fresh lemon juice
• 3 garlic cloves, chopped
• 1 T dried chili flakes
• 1 t salt
• ½ cup olive oil
• ½ cup unsweetened coconut yogurt
• Vegetable crudités, for serving

Instructions

• Place the basil leaves, fresh cilantro, green onions, mustard, vinegar, lemon juice, garlic, chili flakes, salt, and olive oil in a blender on high speed. Pulse until you get a thick, pesto-like mixture.
• Add the coconut yogurt and continue processing until you get a creamy, light green dip. Taste and add more salt if necessary.
• Transfer the dip into a bowl and sprinkle the chopped cilantro on top. Serve with vegetable crudités or Paleo crackers and enjoy!

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