If you haven’t tried Green Goddess dressing yet, you must. So, I’m beyond thrilled you found your way here today.
Green Goddess dressing has been one of my go-to salad dressings for years. I discovered it in college- and have tweaked and played with the recipe ever since.
No matter the variation I’m never disappointed with the results.
(Except maybe that one time when the shaker lid popped off my cayenne. It didn’t go well.)
Green Goddess dressing is – like its name – absolutely divine. I’m excited for you to try it.
What Is Green Goddess Dressing?
Green Goddess is a creamy, herbaceous salad dressing made with mayonnaise or sour cream. Its flavor additives include fresh herbs, anchovies, garlic, and lemon juice.
Its name comes from its vibrant green color and a 1920s play, The Green Goddess. The chef who made it (circa 1923) named it in honor of George Arliss, the play’s star.
It’s primarily used as a salad dressing, of course. You can also use it as a vegetable dip, a sauce, or a sandwich spread.
As I mentioned, you can tweak this recipe in many different ways. For the one I like best, though, you’ll need the following ingredients:
- Mayonnaise and Sour Cream-These make up the base for the salad dressing. They give it its creamy texture and pair well with all the other ingredients.
- Fresh Herbs– I use fresh flat-leaf parsley, tarragon, and chives; some add other herbs. Parsley and chives are recipe staples but tarragon, dill, and cilantro add lots of flavor.
- Lemon Juice and Rice Vinegar- Add tang and zestiness to the herby base. They lighten and brighten the dressing and dial it up to 11.
- Anchovy Filet– Anchovies may seem like a weird choice for a salad dressing. But that’s where the briny, umami comes from. For a vegetarian option, substitute capers instead.
- Garlic– No salad dressing is complete without fresh garlic.
- Cayenne, Salt, and Pepper– These are the final touches. They add seasoning, heat, and even more flavor to an already flavorful recipe. Just make sure your cayenne lid is on tight. 😉
How to Make Green Goddess Dressing
1. Prepare. Start by chopping all the herbs and the anchovy filet.
2. Blend. Once everything is chopped, toss the ingredients into the blender. Blend until the mixture is smooth.
3. Serve. Serve the dressing immediately, or transfer it to an airtight container and pop it in the fridge. I typically go this route because I prefer it chilled.
Here are a few variations to try:
- Make it vegan-friendly. Use tahini dressing or vegan yogurt as a base instead of mayo and sour cream. Substitute capers or Kalamata olives for the anchovy.
- Use anchovy paste. Don’t want to worry about chopping up an anchovy filet? Get anchovy paste instead. It works just as well.
- Make it hotter. Use extra cayenne or chop up a jalapeno and add it to the recipe. Either way, it’ll dial up the heat.
- Add extra herbs. You can add all the leafy green herbs you like. Honestly, I don’t think you could ever go overboard by adding more of them.
- I love tossing dill and cilantro into the mix.
- Some people also opt for mint, basil, chervil, etc.
- Give it a fiesta flair. Add cilantro and jalapenos. Then, substitute lime juice for lemon juice. It gives it a tangy, south-of-the-border flavor.
Besides using it as a salad dressing, Green Goddess dressing also works as a dip or marinade. Here are a few of my favorite ways to use it:
- As a salad dressing (obviously)
- As a veggie dip or dip for toasted pita bread, chips, or fries
- In rice or quinoa bowls
- On sandwiches
- For dressing pasta salads.
- As a marinade for grilled veggies
- For topping for grilled or roasted veggies
- On baked potatoes
- On tacos, burritos, and other Mexican dishes
- To drizzle over fish
It also makes an excellent topping for loaded nachos!
How to Store
You can store Green Goddess dressing in an airtight container, in the fridge.
I like to use an old salad dressing bottle. (After washing, rinsing, and drying it, of course.)
However, a plain old Mason jar with a lid works just as well.
Either way, as long as it’s in a clean, airtight container, Green Goddess salad dressing should stay fresh for about 5 days.
If you use capers instead of anchovies, it may last up to a week.
This recipe is great for making ahead, too. As I mentioned, I prefer to enjoy it chilled. So make it a day before you need it and refrigerate it.
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