This easy Green Goddess Dressing recipe requires just 5 minutes of prep for a creamy, flavorful and fresh addition to any meal. The California classic is a perfect dip for a crudité platter, or a lovely way to dress up a simple green salad. It's a quick homemade dressing that makes weeknight dinners feel special!
With a name like Green Goddess Dressing, how could you not give it a try?! Named for its beautiful pale green tint, this vintage recipe was all the rage in the 70's and 80's -- and we're bringing it back today!
While the origins of the homemade salad dressing are somewhat disputed, the most accepted theory says that Philip Roemer, Executive Chef at the Palace Hotel in San Francisco, created this recipe in 1923 to pay tribute to actor George Arliss and his hit play, The Green Goddess. That means that we're enjoying a salad dressing recipe that's almost 100 years old. Anything that's stuck around for that long must be good!
What is Green Goddess Dressing made of?
Over the past 100 years, there have been a number of different versions of the classic Green Goddess Dressing recipe. In general, the dressing typically includes anchovies, scallions, mayonnaise, fresh herbs (parsley, tarragon and chives), as well as vinegar and perhaps sour cream and lemon juice.
What does Goddess dressing taste like?
Thanks to the creamy texture and the anchovies, this salad dressing tastes a lot like a Caesar dressing -- with a tangy, herby twist! It's fresh, flavorful, and the perfect companion for vegetables and crisp lettuce greens.
How to make a Green Goddess Dressing recipe with Anchovy:
I originally received this recipe on a handwritten index card from my mother-in-law's friend at my bridal shower (that was over 16 years ago). I've been making it ever since!
Ingredients:
- Garlic
- Anchovies or anchovy paste
- Chives
- Mayonnaise
- Red wine vinegar
- Lemon juice
- Sour cream
- Parsley
The secret ingredient is the anchovy, which might sound weird or scary, but trust me: it's the KEY to a savory dressing. It adds so much unique flavor, but doesn't give the sauce a "fishy" taste at all. I prefer to use anchovy paste so that I don't have to cut up or handle the anchovies at all. I just squeeze the entire tube into my blender and I don't have to think about it again!
Step 1: Add the ingredients to a blender.
Step 2: Puree until smooth! That's it -- so easy!
The dressing will be very thick, making it a perfect dip for an appetizer tray. If you want a thinner, pourable homemade salad dressing, simply add a splash of cold water and blend until the dressing reaches your desired consistency.
What to put Green Goddess Dressing on:
There are so many different uses for this dressing, so keep a bottle in your refrigerator and enjoy it all week long. Here are a few ways to serve the beautiful green sauce:
- As a thick, creamy dip on a crudité platter.
- As a dressing on a simple green salad. I think of it like a Caesar dressing, so it's great with crisp lettuce, croutons, and some freshly-grated Parmesan cheese. You don't need much more!
- As the creamy dressing for a Cobb salad with chicken, shrimp or salmon, hard boiled eggs, avocado, tomatoes, cheese and bacon.
- Drizzle the sauce on baked salmon or grilled salmon.
- As a swap for sour cream on top of loaded baked potatoes or on top of grilled potatoes.
- Poured over a burrito bowl, a taco salad, or on top of tacos!
Cook's Tips and Recipe Variations:
- For a healthy Green Goddess Dressing recipe, try using light mayonnaise and plain Greek yogurt (as an equal substitute for sour cream). The Panera Green Goddess Dressing recipe, for instance, uses Greek yogurt instead of sour cream.
- A traditional goddess dressing recipe often includes tarragon and tarragon vinegar. If you can find those ingredients in your grocery store and if you like the taste of tarragon, feel free to use them in your dressing.
- Use your favorite herbs in this dressing. If you like the taste of fresh basil, add some to the blender! A little bit of thyme or cilantro would also be good.
- Swap out the lemon juice and use freshly squeezed lime juice instead.
- For a spicy Green Goddess Dressing, try adding a fresh jalapeño pepper to the blender. Leave the seeds in the pepper for a really spicy option, or remove the seeds for a more mild kick.
- Prepare the dressing ahead of time. Stored in an airtight container, the salad dressing will stay fresh in the refrigerator for 3-5 days.
- The nutrition information provided is merely an estimate. The exact nutrition facts for your dressing will vary depending on the ingredients used and the total amount of dressing created. These nutrition facts assume a total yield of about 1 ¾ cups of dressing.
More easy salad dressing recipes that you might enjoy:
Green Goddess Dressing recipe
Ingredients
- 1 clove garlic, grated or through a press
- 3 tablespoons minced anchovy (or 3 tablespoons anchovy paste)
- 3 tablespoons chopped fresh chives
- 1 cup mayonnaise (I used light mayonnaise, but any variety will work)
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- ½ cup sour cream (I use light sour cream, but any variety will work)
- ⅓ cup chopped fresh parsley
- ¼ teaspoon kosher salt
- Dash of pepper
Instructions
- Place all ingredients in a blender and puree until smooth. Add cold water to thin, as necessary. Chill until ready to use.
Notes
- For a healthy Green Goddess Dressing recipe, try using light mayonnaise and plain Greek yogurt (as an equal substitute for sour cream). The Panera Green Goddess Dressing recipe, for instance, uses Greek yogurt instead of sour cream.
- A traditional goddess dressing recipe often includes tarragon and tarragon vinegar. If you can find those ingredients in your grocery store and if you like the taste of tarragon, feel free to use them in your dressing.
- Use your favorite herbs in this dressing. If you like the taste of fresh basil, add some to the blender! A little bit of thyme or cilantro would also be good.
- Swap out the lemon juice and use freshly squeezed lime juice instead.
- For a spicy Green Goddess Dressing, try adding a fresh jalapeño pepper to the blender. Leave the seeds in the pepper for a really spicy option, or remove the seeds for a more mild kick.
- Prepare the dressing ahead of time. Stored in an airtight container, the salad dressing will stay fresh in the refrigerator for 3-5 days.
- The nutrition information provided is merely an estimate. The exact nutrition facts for your dressing will vary depending on the ingredients used and the total amount of dressing created. These nutrition facts assume a total yield of about 1 ¾ cups of dressing.
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