This Green Goddess Salad Dressing recipe combines mayo, sour cream, fresh herbs, lemon, and garlic to create a creamy, tangy dressing that’s also a great dip!
Frequently Asked Questions:
What is Green Goddess Salad Dressing?
Green Goddess dressing is a creamy, herbaceous salad dressing that is typically made with mayonnaise, sour cream, fresh herbs, anchovies, lemon juice, and vinegar.
It has a flavor that is vaguely reminiscent of ranch dressing, but more herby.
Green Goddess is typically served on salads, but it can also be used as a dip for vegetables or as a marinade for chicken or fish. It is a versatile dressing that can be enjoyed on a variety of dishes.
How do I make Green Goddess Dressing?
Making this homemade salad dressing is as simple as tossing the ingredients in a blender or food processor and pulsing it around until it’s smooth.
How do I store Green Goddess Salad Dressing?
Once made, the dressing can be stored in the refrigerator for up to 1 week. It is best to store the dressing in an airtight container to prevent it from absorbing other flavors in the refrigerator. I usually prefer to keep it in a mason jar with a tight-fitting lid.
Can I use dried herbs in Green Goddess Salad Dressing?
The unique flavor of this dressing comes from the fresh herbs, so I wouldn’t recommend using dried herbs as a replacement for the fresh.
To make the process easier, I used the neat little clamshell packages of fresh herbs found in the produce section of the grocery store. I did this for both the tarragon and the chives. Each is about 1/2 to 3/4 of an ounce and is the perfect amount for this recipe. For the parsley, you’ll need a big bunch to get the 1/2 cup called for, but finding parsley is usually pretty easy.
Where’s the anchovy?
Most traditional green goddess dressing recipes call for anchovies or anchovy paste. I happen to not be a big fan of anchovies and the fishy taste they give off. So, just like in my Creamy Caesar Dressing recipe, I swapped the anchovy for Worcestershire sauce. It gives that great umami depth of flavor without the fishy aftertaste.
What is Worcestershire sauce made from?
Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract
Yep, anchovies. But somehow it doesn’t taste like anchovies… go figure.
- Mayo – This is the main base for your dressing, so use the good stuff. Y’all know Duke’s is my mayo of choice. No Miracle Whip here, please.
- Sour Cream – Pick a sour cream you’d eat by itself. You know, if you’d eat sour cream by itself. You can opt for lower fat sour cream, but it will affect the texture a bit. You can also use greek yogurt here, I’d guess.
- Parsley – Just grab a big bunch of fresh parsley from the produce section of the grocery store. I usually use Italian flat leaf, but curly parsley will work, too.
- Tarragon – This isn’t an herb I use a lot, but I think it’s pretty important to the flavor. I just use the little 1/2 ounce clear clamshell packages found in the produce section and it seems to be the perfect amount.
- Chives – FYI: chives and green onions aren’t the same thing. Just like the tarragon, I buy the chives in the little clear clamshell packages.
- Lemon Juice – Fresh is best here.
- Garlic – One clove of fresh garlic amps of the flavor big time! Avoid the jarred chopped garlic if you can.
- Worcestershire – I use Worcestershire sauce in place of anchovy. It gives the dressing depth and umami without the fishy aftertaste.
- MSG – I know I’ll get some hate for this ingredient, but just like with my ranch dressing, I wouldn’t include it if I didn’t think it was important. MSG occurs naturally in tons of foods like tomatoes, cheese, and beets. In this dressing it gives the flavor a huge pop! With that being said, if you feel you’ve got an MSG sensitivity, you can absolutely leave it out. I typically use the Accent brand of MSG.
Green Goddess Salad Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup chopped fresh parsley
- 1/3 cup coarsely chopped fresh tarragon or 1 (.5-ounce) package
- 1/3 cup coarsely chopped fresh chives or 1 (.5-ounce) package
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon MSG (I use Accent)*
- Combine the ingredients in a food processor or blender and pulse until smooth. This will probably take a little longer than you expect. Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to develop, then mix well again before serving. Store refrigerated in an airtight container for up to a week.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Happily surprised to see that spoon in the photo with a pint jar of the dressing is the same one that was my parents’ pattern from the 30s. Can’t wait to make a batch of this; green goddess is one of my favorite dressings but I’ve stopped buying commercially made dressings for the most part.
Thanks, Noni! I have a pretty decent collection of vintage silverware and it’s always fun to get comments like this!