rosemary – Hope and Butterflies

I like to think of Green Goddess dressing as Caesar dressing’s sort of hippier, more free spirited cousin.

Caesar is the dressing that you want for a beautiful dinner party, while Green Goddess is for summer picnics and dancing through a garden in a sundress while wearing a daisy crown.

My Parsley Green Goddess dressing has all the things that you love about Caesar dressing (the rich savoriness and creaminess, with a bit a bit of garlic thrown it to punch up the flavor) and is full of anti-inflammatory herbs like parsley, rosemary, and basil.

It’s light and creamy, a little thinner than most green goddess dressings (which makes it better for drizzling over a salad), and is packed with heart healthy olive and avocado oils.

This is also the perfect recipe for when you’re looking to use up a bunch of fresh parsley in a hurry. You can blend it all into this beautiful dressing.

Parsley Green Goddess Dressing

Makes 1 1/4 cups

Ingredients

3/4 cup packed parsley (stems and leaves)

1/2 cup water

2 cloves garlic

1 egg (lightly scrambled over a double boiler, and cooled to room temp)

2 tbsp + 2 tsp apple cider vinegar

3/4 tsp fish sauce (I used the Red Boat brand)

1/8 level tsp dried rosemary

1/4 level tsp dried basil

1/8 level tsp granulated onion

1/4 level tsp granulated garlic

1/4 level tsp black pepper

1/2 level tsp sea salt

1/4 cup avocado oil + 1 tbsp (or any neutral oil)

1/4 cup olive oil

Instructions

1. Add all the ingredients except the oils to the blender and blend until smooth, stopping to scrape down the sides of the blender occasionally.

2. Take the top cap off of the blender, and with the motor running, slowly drizzle in the olive and avocado oil into the dressing (you’re basically making a cooked mayonnaise).

If there is some separation in the dressing at this point, that’s ok. Put the top cap back onto the blender and blend on high until well combined.

3. Pour the dressing into a jar and keep in the fridge until ready to use. The dressing should keep at least 3-4 days.

This dressing would also be delicious over chopped roasted potatoes for a quick potato salad, but honestly it’s good on just about anything.

I hope that you enjoy this recipe!

Happy Eating 💚

Sometimes eating vegetables can be a little less than exciting. Eating should be a pleasure. You want to have something that has a lot of flavor and be so delicious that you crave eating it the next day.

For me, this dip is the answer to getting myself to eat a big serving of vegetables, and to do so very happily.

This creamy garlic rosemary dip takes just minutes to put together and makes snacking on everyday vegetables feel like a fun and tasty treat.

I used avocado oil mayo (but you can also use vegan mayo) and olive oil, so this recipe is packed with heart healthy oils and anti-inflammatory ingredients like parsley, garlic and rosemary.

Creamy Garlic + Rosemary Dip

Makes 1 serving

Ingredients

3 tbsp mayo or vegan mayo (I used avocado oil mayo)

1 tbsp olive oil

3 cloves thawed frozen garlic *

1/2 tsp finely chopped fresh parsley

1/4 tsp dried rosemary

1/8 tsp black pepper

Salt to taste (if needed)
Notes – * Thawed frozen garlic has a milder taste than fresh raw garlic and less of a bite to it. If you’re making this dip with fresh garlic, start out with adding 1 clove of garlic and then adding more to taste.

Instructions

1. Add the mayo and olive oil to a small bowl. Tilt the bowl to that the olive oil pools together and slowly stir it into the mayo until well incorporated. Add the rest of the ingredients and give it all a good stir.

Serve with any vegetables that you like. This dip is great with sweet potato fries, or I like eating it with 2 carrots (cut into carrot sticks) and a diced tomato for a quick snack.

Happy Snacking!

Hope and Butterflies

Tag: rosemary

Parsley Green Goddess Dressing Recipe – Paleo, Dairy Free

Creamy Garlic + Rosemary Dip – Paleo, Vegan Friendly, Dairy Free