Green Goddess Dressing (and Dip)


Cool, creamy, and jam-packed with fresh herbs, Green Goddess dressing is wonderful on salads or served as a dip.

Green goddess dressing is a creamy salad dressing (or dip) typically containing mayonnaise, sour cream, an abundance of fresh herbs, anchovy, garlic, and lemon juice. Named for its light green color, the dressing was supposedly created by a chef at the Palace Hotel in San Francisco in the early 1920s to honor the actor George Arliss and his hit play, The Green Goddess. It is a variation of sauce verte (green sauce), a French mayonnaise-based sauce made with chopped fresh herbs.

Green goddess not only makes a delicious salad dressing and crudité dip, but it’s also is wonderful on seafood, especially salmon. If you’re using the dressing for a salad, it should be room temperature so that it’s a drizzleable consistency. If you’re serving it as a dip, chill it in the refrigerator for a few hours until thickened.

What You’ll Need To Make Green Goddess Dressing

green goddess dressing ingredients

How to make the dressing

In a food processor, combine the mayonnaise, sour cream, lemon juice, parsley, basil, chives, tarragon, anchovy paste, garlic, salt, and pepper.

ingredients in food processor ready to blend

Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds.

blended green goddess dressing in food processor

Taste and adjust seasoning, if necessary. Serve immediately if you’d like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.)

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Green Goddess Dressing (and Dip)

Cool, creamy, and jam-packed with fresh herbs, Green Goddess dressing is wonderful on salads or served as a dip.

Ingredients

  • 1/2 cup mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1/2 cup sour cream
  • 1-1/2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 cup roughly chopped fresh parsley
  • 1/2 cup roughly chopped fresh basil
  • 1/4 cup roughly chopped fresh chives
  • 1-1/2 tablespoons roughly chopped fresh tarragon
  • 1 teaspoon anchovy paste (or two mashed anchovies)
  • 1 small clove garlic, roughly chopped
  • Heaping 1/4 teaspoon salt
  • Heaping 1/4 teaspoon freshly ground black pepper

Instructions

  1. Combine all of the ingredients in the bowl of a food processor. Process until the sauce is smooth and the herbs are very finely chopped, about 30 seconds. Taste and adjust seasoning, if necessary. Serve immediately if you’d like the dressing to be a drizzleable consistency, or chill for a few hours until thickened to use a dip. (To bring the dressing back to a drizzleable consistency after chilling, allow it to sit out at room temperature for about an hour and stir well before using.)

Nutrition Information

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  • Per serving (10 servings)
  • Serving size: 2 tablespoons
  • Calories: 108
  • Fat: 11 g
  • Saturated fat: 3 g
  • Carbohydrates: 1 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 90 mg
  • Cholesterol: 11 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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