Have you tried Trader Joe’s Green Goddess Dressing? It’s one of my favorite pieces at TJ’s. It’s easy to make, versatile, and packed with healthy ingredients. We love it on salads or with vegetables as a light and creamy dip!
What is Green Goddess Dressing?
Green Goddess Dressing, named for its green color, became popular in San Francisco, California in the early 1920s. Green Goddess dressing is traditionally made with anchovies, but anchovies are not listed as an ingredient on Trader Joe’s label. This dressing is sure to steal the show at your family dinner and is delicious as both a topping and a dip!
Don’t you live at Trader Joe’s? Make it at home!
Trader Joe’s Green Goddess Salad Dressing celebrates all things GREEN! When shopping at Trader Joe’s, it can be found in the refrigerated section in a tall thin bottle alongside the fresh chilled vegetables. If you don’t live near TJ’s or just prefer homemade, this recipe for Trader Joe’s Green Goddess Copycat Dressing is a great alternative.
I love this copycat dressing on salads, tacos, and even on a baked potato with sour cream or cottage cheese. There are so many uses for this versatile, fresh salad dressing! It’s super flavorful and so good with almost any type of veg.
The best dressing for summer salads
I’m a big fan of summer salads. This Green Goddess Dressing is a must-have for all kinds of summer salads. It tends to get a little thick, so if you’re using it on a salad instead of as a dip, you can thin it out with some water.
Perfect for friends
If you’re making dinner for a friend who eats healthy, mix the dressing together in a jar and chop the veggies to combine with the dressing/dip. This recipe is also the perfect choice for a wedding or baby shower. Fresh, fast and so good. I also love this 5 minute cottage cheese and dill dip served with veggies!
I hope you love this copycat dressing and try it on your next summer salad!
Trader Joe’s Green Goddess Dressing Recipe
ingredients
-
1/2
Cup
water
plus more to dilute if needed -
1
peeled large ripe avocado
no brown spots -
3
tablespoon
Apple Cider Vinegar -
1/2
Cup
green onion
or about 3-4 stalks -
2
tablespoon
White Onion -
1
tablespoon
fresh lemon juice -
1/4
Cup
chopped chives -
1/2
Cup
fresh parsley -
1/3
Cup
fresh basil leaves -
1
clove
or 1 teaspoon minced garlic -
1/4
Cup
olive oil -
sea salt to taste
I used about 1/2 teaspoon - pepper to taste
instructions
-
In a blender or wide-mouth jar if using an immersion blender, combine water, avocado, vinegar, green and white onions, lemon juice, chives, parsley, basil leaves, and garlic.
-
Add olive oil and mix again until incorporated. salt and pepper to taste.
-
Refrigerate for 1-2 hours before use.
-
Can be stored in the fridge for 3 days.
recipe notes
- If the dressing is too thick, add some cold water and mix.
- Don’t blend for long, beating air into the dressing will make it thicker!