In this recipe, classic green goddess dressing gets an update with our convenient Spinach Powder, giving the dressing a boost of herbaceous flavor as well as a more vibrant, striking green color.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
Makes 1-3/4 cup dressing
-
2 Pounds Carrots, washed and trimmed
-
3 Tablespoons Olive Oil, divided
-
2 1/2 Teaspoons Kosher Sea Salt Flakes, divided
-
2 Anchovy Fillets, rinsed, patted dry and coarsely chopped
-
1 Medium Garlic Clove, peeled and smashed
-
1 Cup Mayonnaise
-
1/2 Cup Sour Cream
-
1/4 Cup Spinach Powder
-
2 Tablespoons Tarragon
-
2 Tablespoons Air Dried Chives
-
2 Tablespoons Freshly Squeezed Lemon Juice
-
Black Peppercorns, freshly ground
Directions
-
Preheat oven to 400°F.
-
Place carrots on rimmed baking sheet. Drizzle with 1 tablespoon olive oil and toss with 2 teaspoons salt, then arrange carrots in single layer for even roasting.
-
Transfer to oven and roast until tender and beginning to brown, about 20 minutes. Remove from oven and let cool to room temperature.
-
Meanwhile, place remaining ingredients, including remaining 1/2 teaspoon salt, in blender and process until smooth, stopping to scrape down sides of blender as needed. Dressing may be thinned with water if needed. Adjust seasoning with with additional salt and pepper as needed.