Creamy Green Goddess Dressing Recipe for Salads & Dip

Last Updated May 15th, 2024 at 11:28 am by Lisa

Green Goddess Dressing is bright, herb-forward, and full of classic flavor. Below is my mom’s original Green Goddess recipe — made the way it was in Southern California in the 1970s. It’s simple, nostalgic, and still delicious today.

For years this recipe sat in my family’s collection of California recipes until I finally made it again. The first spoonful brought back memories of weeknight dinners and family gatherings in the 1970s and ’80s.

I still remember a jar of mayo on our fridge shelf filled with this gorgeous green dressing.

Green Goddess Dressing Recipe

I treasure my mom’s handwritten recipe card. It was one of her favorite dressings. This version stays true to that original California style.

Green Goddess Dressing Ingredients

The classic Green Goddess uses straightforward ingredients. Here’s what you’ll need:

• 1 cup mayonnaise
• ½ cup sour cream
• ⅓ cup finely minced flat-leaf parsley
• 3 tablespoons finely chopped chives or green onions
• 3 tablespoons anchovy paste (or 3 anchovy fillets)
• 3 tablespoons tarragon wine vinegar (see notes for substitutes or how to make)
• 1 tablespoon fresh lemon juice
• 1 clove garlic, crushed
• pinch kosher sea salt
• pinch black pepper

1. Place all ingredients in a blender or food processor: mayonnaise, sour cream, parsley, chives or green onions, anchovy paste (or fillets), tarragon vinegar, lemon juice, garlic, salt, and pepper.
2. Blend on high until smooth, about 30 seconds, until creamy. Chill in a covered bowl or jar until ready to use.

Recipe Notes, Swaps, and Variations

Many modern takes use avocado, yogurt, or other substitutes, and while those versions are tasty, this recipe preserves the original Southern California approach. If you want to tweak it, consider these options:

Vinegar: White wine vinegar is the best substitute for tarragon vinegar. Champagne, apple cider, or rice vinegar can be used in a pinch but will alter the flavor.

Make Tarragon Vinegar: If you can’t find tarragon vinegar, make it at home by steeping 1 teaspoon dried tarragon (or 1 tablespoon fresh tarragon leaves) in 1 cup white wine vinegar at room temperature for a few days. Strain before using.

Anchovy: Swap 3 tablespoons anchovy paste for 2–3 whole canned anchovies if you prefer. Anchovy adds umami; reduce the amount if you want a milder taste.

Flavor Variations: Over time people have added mint, cilantro, basil, dill, avocado, cashews, lime, or Dijon mustard. These are good options, but the original herb-forward mayo base is a classic for a reason.

Green Goddess dressing has cycled in and out of popularity since the early 20th century. Bottled versions have existed since the 1920s, while homemade recipes continue to evolve. This version stays true to the bright, tangy original.

History

Food historians often credit Executive Chef Philip Roemer of the Palace Hotel in San Francisco with creating Green Goddess dressing in 1923, reportedly in honor of actor George Arliss and his play “The Green Goddess.” The dressing likely evolved from a French herbed green sauce and commonly features herbs like tarragon and parsley in a creamy base.

Mom’s Original 1970s Recipe For Green Goddess Dressing

I’m not sure how my mom first got this recipe, but it was a favorite among her friends and home-economist colleagues in Southern California. She taught cooking classes and entertained often, so this dressing featured at many family meals and dinner parties.

How Can I Use It?

This versatile dressing works as a salad dressing, dip, or sauce. Try it with seafood, roasted vegetables, or as a flavorful dip for crudités.

• Drizzle over grilled or roasted shrimp.
• Serve with steamed artichokes.
• Use as a dip for raw vegetables on a crudité platter.
• Pair with oysters or other shellfish.
• Toss with hot pasta for a creamy herb sauce.
• Top grilled or baked chicken.
• Drizzle over a chilled wedge or mixed greens.

More Salad Dressing Recipes

Try other homemade dressings for variety: classic buttermilk ranch, a bright Meyer lemon vinaigrette, parmesan lemon vinaigrette, or an easy blue cheese dressing. Homemade dressings are quick to make and taste fresher than bottled alternatives.

Green Goddess Dressing: Original California Recipe Without Avocado

Ingredients

Instructions

1. Combine mayonnaise, sour cream, parsley, chives (or green onions), anchovy paste, tarragon vinegar, lemon juice, crushed garlic, salt, and pepper in a blender.
2. Blend until smooth and creamy, about 30 seconds.
3. Transfer to a jar and refrigerate. Keeps up to one week.
4. Serve as a dip or toss with salad greens. Recipe yields about 2 cups.

Notes

Storage

• Keep in a small mason jar or covered container in the refrigerator for up to one week.
• Makes roughly 2 cups (about thirty-two 2-tablespoon servings).

Nutrition (per 2-tbsp serving)

Calories: 58 kcal | Carbohydrates: 0 g | Protein: 0 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 102 mg