Green Goddess Dressing made with fresh herbs is a classic recipe for salads, fish and pasta. This tangy, creamy dressing, with a pretty green tint, has a robust flavor that’s great as a dip with vegetables and pita chips when it’s time to entertain!
This is not your average dressing! If you’re a fan of Ranch dressing, then you are going to LOVE Green Goddess. This mayonnaise based dressing is taken to a whole new level with the addition of fresh chives and parley. With the bit of anchovy paste (it’s a must) and garlic, this blend of power packed flavors is amazing. If you’ve never tried Green Goddess, now’s your chance!
What you’ll need to make Green Goddess Dressing:
- Fresh chives and parsley
- Fresh tarragon (dried if you can’t fin it)
- Anchovy paste
- Sour Cream
I was introduced to Green Goddess many, many years ago. After just one bite, I knew this was my kind of dressing. It’s loaded with big, bold flavors with a bit of a tangy kick that’s so, so good on crunchy salads. Over time, this recipe faded from popularity but recently, has made a bit of a comeback, so, of course, I had to make my own version. I started out with the original recipe then changed things up a bit with the addition of sour cream. If you’re wondering why it’s called Green Goddess, well, here’s a bit of history:
- Supposedly, the first time the dressing made an apperance was at the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit.
Try these other great homemade dressings:
- 1000 Island Dressing
- My Favorite Vinaigrette
- Blueberry Vinaigrette
- Poppy Seed Dressing
- Warm Bacon Dressing
- Add parsley, chives, tarragon and garlic to a blender or food processor. Pulse to finely chop. Add in anchovy paste, mayonnaise, sour cream, lemon juice, salt and pepper and blend until creamy and smooth.
- Store in refrigerator until ready to serve. Can be stored for up to one week.
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