Green Goddess Dressing

Ingredients:

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons minced fresh chives
• 1 tablespoon minced fresh tarragon
• 1/4 cup minced fresh parsley
• 2 anchovy fillets, minced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1/2 teaspoon Worcestershire

Instructions:

1. Combine all ingredients together in a bowl. Cover and refrigerate for 30 minutes.
2. Stir and adjust seasoning with salt and pepper if necessary.

Source: Green Goddess Dressing

Creamy Pesto Dressing

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup grated Romano cheese
• 1 tablespoon white wine vinegar
• 3 tablespoons prepared pesto
• 2-4 tablespoons heavy cream
• 1/4 teaspoon granulated garlic
• kosher salt and fresh cracked pepper to taste

Instructions:

1. Combine mayonnaise, Romano cheese, vinegar, pesto, 2 tablespoons heavy cream and granulated garlic in a bowl. Add more heavy cream until desired consistency. Season to taste with salt and pepper.

If you happen to have left overs, this will last a couple of days in the refrigerator. I found that it does get pretty thick when you refrigerate it so I take it out of the fridge about 10 minutes before I want to use it.

Source: Creamy Pesto Dressing

Creamy Avocado Ranch Dressing

Ingredients:

• 1 avocado, pitted and removed from skin
• 1 tablespoon dried dill
• 2 garlic cloves
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1 - 1 1/3 cup buttermilk

Instructions:

1. Combine first six ingredients and 1 cup of buttermilk together in a blender or food processor. Blend until smooth. If you would like the dressing a little thinner add remaining buttermilk and pulse a few more times. Chill for 30 minutes. Serve.
2. Store any left overs in an airtight container in the refrigerator and use within a few days.

Source: Creamy Avocado Ranch Dressing