Quick Summary: A creamy, herb-packed dressing made with mayonnaise, sour cream, anchovies, and fresh tarragon, chives, and parsley. Use it on cucumber salads, drizzle over grilled salmon, or serve as a vegetable dip. No cooking required. Prep: 10 min | Makes: about 2 cups
Jump to: RECIPE | What is Green Goddess Dressing? | Ingredients | How to Make It? | How to Use It? | FAQ
Green Goddess dressing had its moment in the 1970s and has made a quiet comeback, partly because it happens to be keto-friendly.
The base is creamy (mayonnaise and sour cream), with a touch of anchovy for umami and a generous amount of fresh herbs.
I use it on smashed cucumber salads, drizzled over grilled salmon, and as a dip for raw vegetables.
It is one way to add a lot of flavor to slow carb cooking, which is an ever-present consideration when I am developing recipes.
What Is Green Goddess Dressing?
Green Goddess is a creamy herb dressing that originated at the Palace Hotel in San Francisco in the 1920s, named after a play running at the time.
It became a staple of American home cooking in the 1970s before fading out.
The combination of mayonnaise, sour cream, anchovies, and fresh herbs creates a tangy, savory dressing that works on salads, as a dip, or as a sauce for grilled fish and chicken.
What are the Classic Ingredients in Green Goddess Dressing?
The base of the dressing is a creamy consistency, typically made of mayonnaise and sour cream with a splash of lemon juice and a touch of anchovies for the added umami.
The “classic” herbs making up this ranch-like dressing of the 70’s included parsley, chives, tarragon and chervil. Chervil is a bit hard to find these days and basil or other soft herbs are often added instead. It’s all good (and it’s all green). Just blend it all up in the blender and it’s done!
How to Make Green Goddess Dressing
The full instructions and ingredient amounts are in the recipe card below. In short:
Add mayonnaise, sour cream, anchovy paste, garlic, lemon juice, tarragon, chives, and parsley to a blender. Pulse until smooth and bright green. Taste and adjust salt. Store refrigerated for 2 to 3 weeks.
Ways to Use Green Goddess Dressing
It’s really a lovely dressing and it doesn’t need to be relegated to only salads. Try it:
- Drizzled over grilled salmon or chicken
- As a dip for raw vegetables (cucumbers, carrots, bell peppers)
- On smashed cucumbers for a twist on the usual Asian-style dressing
- As a sauce for grain bowls or roasted cauliflower
- Spread on sandwiches instead of plain mayo
There ya go! Sometimes the retro foods can make successful comebacks, even from a time period when keto wasn’t really a word of any meaning.
FAQ
Yes. Mayonnaise, sour cream, and herbs are all compliant. Check your anchovy paste for added sugars, though most are fine.
Chervil is traditional but hard to find. Substitute extra parsley or add a little basil. The dressing will still be delicious.
The anchovies add umami depth without making the dressing taste fishy. If you really can’t tolerate them, substitute a teaspoon of Worcestershire sauce or a splash of soy sauce.
Refrigerated in a covered container, it keeps for 2 to 3 weeks. The color may darken slightly but the flavor stays good.
Smashing cucumbers with the flat side of a knife breaks them into irregular pieces that absorb dressing better than sliced rounds. It’s a technique common in Chinese cooking.
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Green Goddess Dressing
Equipment
- covered container for storage
Ingredients
- ¾ cup mayonnaise
- ¾ cup sour cream
- 2 teaspoon anchovy paste
- 2 cloves garlic peeled
- ¼ cup lemon juice
- ¼ cup tarragon stripped from stem
- ¼ cup chives coarsely chopped
- ½ cup flat leaf parsley coarsely chopped
- ¼ cup chervil optional
Instructions
- Add all ingredients to a blender and pulse or blend until smooth
- Keep refrigerated for 2-3 weeks and use on a variety of dishes
Notes
Nutrition
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