Dress up your salads with this bright and delicious salad dressing recipe.
Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.
What is Green Goddess Dressing?
- It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
- Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
- Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
- Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
- Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
- Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
- Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
- Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
- Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing
This flavorful dressing is a snap to make in minutes!
- Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
- Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
- Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing
- This Green Goddess dressing recipe adds an elegant touch to lettuce. Try it on a Cobb salad or BLT salad.
- Drizzle it over grilled chicken or serve as a dip on the side of sweet potato or French fries.
Storing Green Goddess Dressing
Store green goddess dressing it in a jar in the refrigerator for up to 3 days.
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Did you make this Green Goddess Dressing? Be sure to leave a rating and a comment below!
Green Goddess Dressing
Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!
Equipment
Food Processor or blender
Mason Jars with a tight-fitting lid
Ingredients
- ¾ cup flat leaf parsley (lightly packed)
- ¾ cup fresh herbs use any combination of additional flat leaf parsley, tarragon, cilantro, mint, basil, or dill
- 1-2 anchovy filets or 2 tablespoons drained capers
- 1 green onion cut into 1-inch pieces
- 1 clove garlic cut into pieces
- 1 tablespoon white wine vinegar or lemon juice
- 1 tablespoon olive oil
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅛ teaspoon salt
Instructions
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In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.
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Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.
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Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.
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Taste and season with additional salt and pepper if desired.
Notes
Store in the fridge for up to 3 days.
Nutrition Information
Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
Cuisine American
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This Green Goddess Dressing Recipe is excellent. I made it without anchovies. Do you think leaving them out will extend the life of the dressing beyond 3 days? Thanks.
Hi Judy, we find it tastes best if enjoyed within a few days of making. Raw garlic also carries a risk of botulism if stored longer so to be safe we recommend enjoy it within 3 days.
I figured raw garlic could last a long time in the fridge, good to know.
I heard on the news there was uninspected meat at a few places where they had to close for the time being. I Presume it’s likely the meat was safe to eat.