White Bean and Yogurt Green Goddess

Name: White Bean and Yogurt Green Goddess
Total time: 5 min
Yield: 1 cup, about 6 to 8 servings
Cuisine: american
Ingredients: 1 small garlic clove, halved, green shoot removed; 1/2 cup cooked white beans, drained and rinsed if using canned beans; 1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt; 1 ice cube, if using Greek yogurt; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 tablespoon fresh lemon juice; Salt to taste; 2 tablespoons extra-virgin olive oil

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 4(92)
Notes: Read community notes

I’ve always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.

Featured in: A Better Ranch Dressing

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Ingredients

Yield:1 cup, about 6 to 8 servings

1small garlic clove, halved, green shoot removed
½cup cooked white beans, drained and rinsed if using canned beans
½cup whole milk or 2 percent Greek yogurt or regular yogurt
1ice cube, if using Greek yogurt
1tablespoon chopped fresh tarragon
2tablespoons chopped fresh parsley
1tablespoon chopped fresh chives
1tablespoon fresh lemon juice
Salt to taste
2tablespoons extra-virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
Step 2
Scrape into a bowl. Serve as a dip or use with crisp salads (it’s a bit too thick for delicate lettuces like spring mixes).

Ratings

4 out of 5

92 user ratings

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Nancy3 months ago

I made this for a party last night, using full fat lactaid yogurt. It was not thick enough, as others have commented, nor was it very green. But this is the fix I used: add 1/2 an avocado and the tops from 2 scallions, the dark part. The color was very nice, and the avocado thickened it up and added nice flavor. I also added a little apple cider vinegar because I wanted more acid. It was a huge hit served w asparagus, sugar snap peas, carrot sticks and rosemary crackers.

KP11 months ago

This is delicious but the photo is very misleading. The small amount of herbs will not yield that green color. Mine was white with green herb flecks.

courtney1 year ago

I used the suggested amount of herbs and milk and the sauce is very watery and white. Perhaps with yogurt and at least double the herbs it would be more flavorful and look green like the photo. The beans are pretty starchy so I think it will take a lot to overcome that flavor-wise. I have lots of white beans to use up so I’ll keep experimenting!

Brooke1 year ago

I made this with cilantro and basil as the herbs and without beans, and it was great.

Judy4 years ago

I used milk. And cannellini beans. It was very watery. Too waterymfor use as a dip and not very green.

Cornelia3 years ago

I used water and kidney beans. It was a very strange color

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