Dips, Dressings, Sauces & Spreads / Recipes / Salads

Copy Cat: Chop’t Mexican Goddess Dressing

06.24.15

 

Should we talk about this?

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I think we should talk about this.

I think you all know how much I LOVE Chop’t.  love, love, love that place.  but in all the NYC stores I’ve been to lately, they got rid of my favorite: chili lime dressing.  THAT is the stuff of gods. 

So, when I went to work on Friday without a lunch – I decided to go get a salad from Chop’t and explore their dressings.  It does seem like I can’t shy away from the Mexican theme, because I committed to the Mexican Goddess Dressing.  HOLY CRAP.  the stuff is good.  it’s really good…

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and I knew when I was eating it that I could make it.

I did a little research and came across a tweet from Chop’t that said the ingredients were: avocado, lime, jalapeño, cilantro, and tomatillo.

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Sounds easy enough, right?

SOOOO I got to work and put together my version of the stuff… + garlic because…. garlic?

I have to tell you.  This dressing is good on everything.  EVERYTHING.  I really mean it.

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I’ve eaten it on salads, veggie noodles, quinoa, tortilla chips, even just straight up using it as a dip for some sliced bell pepper.  plus it’s… GOOD FOR YOU.  come onnnnnn have you ever heard of such a winning combo?

Also, I used myfitnesspal to check the stats on this puppy (which btw! it’s so much easier to use now?! idk when it changed but now you can just import recipes in by using a URL – which works super well with my recipes because I use a plugin to organize them, you just have to double check the servings/amounts etc. but most of the work is done for you! … WINNING).  would you believe the entire thing comes in at just under 280 calories?! for the entire batch – which yields about one and a quarter cups.

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Obviously most of the calories come from the avocado so the actual stats of your batch will depend on the size of your avocado, but TWO HUNDRED AND EIGHTY CALORIES?  I’ve been pouring the stuff over everything this week so I’m happy to find out it’s not robbing my calorie bank.

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Frankie came home from North Carolina two nights ago and I was responsible for dinner – lucky me, I had a quick broccoli/cauliflower/quinoa salad already prepped with this dressing (I spiralized the stalks of the broccoli and cauliflower and dressed them with it and then mixed in quinoa for anyone who’s interested).  Frankie was… apprehensive at first.  and then after his first bite he was like “OH.  that’s really yum!” next thing I know he’s done with his bowl.

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I think that means it’s boyfriend approved…. I hope?

It comes pretty darn close to the Chop’t version (if you want it to be more authentic, I’d omit the garlic and only use 1/4 the jalapeño) and will definitely be making a continuous rotation in our meals for the foreseeable future.  with that calorie count, what do you have to lose?!

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Mexican Green Goddess Dressing
 
Prep
Total
 
inspired by Chop't
Author:
Serves: 1
Ingredients
  • 1 ripe avocado
  • 2 tomatillos
  • 1 cup cilantro
  • 1 lime
  • 1 whole jalapeño (you will only use ¼-1/2 in the dressing!)
  • 1 clove garlic (optional: for a little added sweetness use a roasted clove)
Instructions
  1. Peel the tomatillos and rinse off the sticky outer coating. Place them in a pot of boiling water and boil for five minutes. Remove them and let cool.
  2. While the tomatillos are boiling, juice the lime by cutting it in half and squeezing the juice from both halves into a food processor bowl. Cut the jalapeño in half lengthwise ( if you want the dressing to be on the milder side, de-seed the half and cut it in half again and only use the quarter with no seeds). Remove the seeds and set aside, roughly chop/slice the pepper. Put the pepper into the food processor with about ½ tsp of the seeds ( the seeds are what actually make jalapeño spicy, so be as liberal or conservative as your taste desires).
  3. Roughly chop the garlic and add to the food processor with the avocado, cilantro and boiled tomatillos.
  4. Run the food processor for about two minutes or until the sauce is blended. If your sauce seems too thick, add 1 tbsp of water and blend again - continuing until it reaches your desired consistency.
  5. Refrigerate if not using immediately. Serve on salads, nachos, tacos, fajitas, or even just with chips as a cool avocado dip!
Nutrition Information
Calories: 376 Fat: 30g Saturated fat: 4g Unsaturated fat: 24g Carbohydrates: 31g Sugar: 6g Sodium: 24mg Fiber: 18g Protein: 6g
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maybe I can bathe in it? no? no. you’re right.  i’ll just drink it with a straw instead.

Make it? Lemme see it! Hashtag it: #thepikeplacekitchen

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  • Cassie

    Yum! This sounds awesome :) I am going to make it next week, thanks lady!

  • this is such an upgrade from my mustard/vinegar/oil/hummus/whatever mess of a dressing that i put on everything am so sick of. thanks for sharing something new!!! :)

  • Biz

    Yum!! Definitely making this on vacation next week – it would be awesome for dipping veggies! :D

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  • Toby

    i am sitting here at this very moment eating a Chopt salad with this amazing goodness on it. I think we are soul sisters. I too found the mexican goddess dressing after Chile-Lime was discontinued. THAT was a sad day. Have you figured out how to recreate that one, too??

    • msashleyrenee

      I WISH. such a great idea though, I’ll try to think up something. I WANT IT BACK. I know they had it in DC when I was there a couple months ago so I thought they just discontinued it in NYC. wahhhh, I hope its not getting discontinued from everywhere.

  • Claudia

    Thanks for this. This dressing is sooooo good. Have you tried charring the tomatillos? Might be yummy that way as well!

    • msashleyrenee

      what a GREAT idea Claudia! maybe roasting the jalepenos too! I’ll try that out with my next batch and let you know what I think :)

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  • SARAH VERA

    YOU ARE A FREAKING GENIUS <3

  • Greg Smith

    Thank you so much for this. I’m literally sitting at my desk right now eating the leftover Mexican Goddess dressing from my lunch… this stuff is nothing short of ambrosia.

    • msashleyrenee

      i’m so glad you liked it!!

  • I moved out of NYC so I hadn’t had my Chop’t fix in a long time until I was there recently visiting. My go-to salad featured the chili-lime dressing, and I was DEVASTATED to find it not on the menu. I substituted with the Mexican Goddess, but unfortunately it wasn’t the same for me on my fave salad ever (this is going to sound gross, but I’d always get the Caesar salad, add shrimp and beets, and chili-lime lolol). ANYWAY, if you ever figure out a recipe for the chili-lime, pleaseeeeeeeeeee let me know! :)

  • Oh my goodness…I just discovered this dressing recently myself and I have to tell you, I’m HOOKED! You are so so right in that you can put it over any and everything. I literally had my husband get me a burrito bowl from Chipotle with only four ingredients: rice, beans, lettuce, and tomato salsa and then had him pick me up two lil’ cups of Mexican Goddess dressing from Chop’t to drizzle on top. I said NO to the free guacamole from Chipotle I could have had for getting a vegetarian bowl because all I wanted to taste was the Mexican Goddess Dressing! SO.FREAKIN’.GOOD! I am straight up on the verge of wanting to just drink this stuff straight. I would put this on plain white rice, brown rice, spaghetti, cold or hot noodles, potatoes…for goodness sake, I could eat this as its own soup LOL! My diet could only consist of rice, beans, and occasional roasted potatoes if I could have this dressing at every meal. THANK YOU for the recipe! XO

  • Lyana Pearson

    Thank you for sharing this recipe. I made enough to drench one salad and fill a small jar. I’ll be making more over the weekend, but want to share something. I’ve had the original dressing twice this week to test for missing ingredients (yeah, sure…that’s why I did it), because something was definitely missing. Their dressing most certainly has vinegar in it. When I add a little bit of vinegar and a dash of salt…voila! It comes to life. Try theirs again. See if you detect vinegar.