This 5-minute homemade Green Goddess dressing and dip recipe is packed with herby flavor. Perfect on salads or with raw veggies.
Green Goddess was the hero of American salad dressings and dips before Ranch dressing came along. You will find hundreds of versions online, but my research tells me that the authentic version is made with fresh tarragon, chives and parsley, lemon juice, anchovies, mayonnaise and sour cream.
I aimed for an authentic ingredient profile with my recipe, but you can experiment with different herbs and dairy products (like buttermilk or yogurt).
My Favorite Ways to Serve Green Goddess Dressing
Complex with it’s blend of tangy, savoury, and sweet, herby flavours, this makes a fabulous accompaniment to a veggie platter at a party.
- I love to pair it with a few less common crudites like belgian endive leaves (pictured here), radishes, blanched green beans, jicama sticks, etc.
- Use it to dress a salad of hearty greens like romaine, or for dipping steamed artichoke leaves.
- Serve it with salmon (think salmon patties, flaky grilled salmon, or even my quick air frozen salmon recipe) instead of my go-to dill sauce.
- Spoon it over poached eggs, as a Green goddess alternative to hollandaise sauce.
- As a dip for baked yam fries.
Ingredient Notes for Green Goddess Dressing & Dip
Anchovies contribute an important savoury, salty element, but not to fear – they in no way come off as fishy. They are a key component of Caesar dressing as well.
- I love having anchovy paste on hand to add depth and umami to pasta dishes and sauce. It comes in a tube with a screw-on cap, packaged in a box (like a mini toothpaste box), usually in the refrigerated section near the dairy and eggs.
- In this recipe, you can substitute one or two tinned anchovies in oil, or a teaspoon of either Thai fish sauce or worcestershire sauce (which are both anchovy-based as well).
Other Dressings and Dips You’ll Love
- Homemade Italian Dressing Recipe
- Lemon Tahini Dressing
- Classic Vinaigrette
- Lemon Buttermilk Dressing
- Homemade Ranch Dip & Dressing
- Creamy Asian Salad Dressing
- Rhubarb Dressing
Green Goddess Dressing
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tbsp fresh lemon juice about half a lemon
- 2 tsp anchovy paste
- ¼ cup fresh parsley leaves loosely packed
- ¼ cup fresh chives roughly chopped
- ¼ cup fresh tarragon leaves loosely packed
- ½ tsp kosher salt plus more to taste
- ⅛ tsp freshly cracked black pepper
Instructions
- Add the mayonnaise, sour cream, lemon juice, anchovy paste, parsley, chives, tarragon, salt, and pepper to a food processor or blender. Pulse until smooth and bright green. Taste and adjust salt, lemon juice, or herbs as needed.
Notes
- The total yield of the recipe is about 1 1/2 cups.
- Anchovy paste: Don’t skip it. It adds savory depth without any fishy flavor. Find it in the canned fish aisle.
- Fresh herbs: Use fresh only. Dried herbs won’t give you that vivid green color or bright flavor.
- Herb ratios: Adjust to taste. Tarragon is strong; reduce it if you want a milder flavor. Basil can replace or supplement any of the three herbs.
- Yogurt swap: Greek yogurt works in place of sour cream for a tangier, lighter version.
- Anchovy substitutes: Substitute 1 tsp white miso paste, fish sauce or Worcestershire sauce.
- Storage: Refrigerate in an airtight jar for up to 5 days. The color stays bright. Stir before using.
- Serving ideas: Use as a salad dressing, dip for crudités, spread on sandwiches, or drizzled over grilled chicken or salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
