RECIPES:
Aug 29, 2022

Green Goddess Dressing

Prep Time: 10 mins
Use this California classic dressing on simple salads or as a dip for vegetables and fries.

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This bright, creamy green goddess dressing is well rounded with briny capers and anchovies contrasted with fresh herbal flavors provided by lots of fresh herbs. Green goddess was invented in the 1920’s in the San Francisco Palace Hotel. It was named for actor George Arliss and his play, “The Green Goddess”. The original recipe was allegedly served over artichokes. 

While the green sauce can be made with a combination of sour cream and mayonnaise, I just use mayonnaise as the base of this dressing. Once you add the ingredients for this dressing to the bowl of a food processor it takes just a few minutes to come together. Use immediately as a salad dressing or dip or make it ahead of time for easy assembly. Plus this dressing is a great way to use up any herbs on their way out. Even if they are slightly wilted they work great in this recipe. 

Green Goddess Dressing 

Key Ingredients in This Recipe 

  • Mayonnaise – Mayonnaise is used as a base to this dressing. It creates a creamy element and holds the emulsion of oil and herbs together. Use store bought or homemade mayonnaise using my recipe here.
  • Olive oil – Extra-virgin olive oil adds a robust and rich flavor to this dressing.
  • Lemon – A bit of fresh lemon for the acid component adds bright flavor and enhances the other flavors. 
  • Anchovies – Look for oil-packed anchovy filets. Don’t count out anchovies, even if you aren’t a fan; give them a try in this recipe. They add a briny, umami flavor that rounds out the dressing. 
  • Capers – Capers have a tangy, salty and briny flavor that works well in combination with the anchovies and herbs. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in oil or salt.
  • Garlic – Less is more. In dressings garlic often grows in intensity as the flavors meld. 
  • Herbs – I use a combination of green onion, parsley, cilantro and chives to add a fresh herby flavor and green color to the recipe. While many classic dressings use only green onion or chives, in addition to other herbs, I prefer the flavor of the combination of the two. No matter the combination of herbs you use, it should add up to 1 cup. 

How to Make Green Goddess Dressing

Step 1: Add ingredients to blender. 

In the base of a blender or food processor, add the mayonnaise, olive oil, lemon juice, anchovies, garlic, Worcestershire, capers, green onion, parsley, cilantro and chives.

Step 2: Blend until smooth. 

Blend until smooth, about 1 to 2 minutes. Season to taste with salt and pepper.

Step 3: Use or store. 

Use or store in an airtight container for up to 5 days in the refrigerator.

Tips and Tricks for This Recipe 

Swaps and Substitutions 

This is such a great recipe because it is flexible. Use these tips to customize it to your taste. 

  • The mayonnaise can be swapped with sour cream or Greek yogurt. 
  • Swap the green onions, parsley, cilantro and chives for other fresh herbs like dill or tarragon. 
  • Add a handful of spinach or watercress for a deeper colored, vibrant green dressing. 
  • For a more mild dressing the olive oil can be swapped for a natural oil like grapeseed oil. 
How to Make without a Blender or Food Processor

If you don’t have a blender, finely chop the herbs, garlic, capers and anchovies, then whisk together with the remaining ingredients in the bowl. 

Serving Suggestions 
  • Salad. I like serving this dressing tossed with green leaf lettuce, avocado, toasted breadcrumbs and grated parmesan cheese for a simple and delicious side salad. 
  • Dip. Try serving green goddess as a dip for raw vegetables for a simple crudité platter. 
  • Fries. Use it as a dipping sauce for your favorite style of fries. 

Other Recipes to Try

If you like this green goddess dressing, give these a try: 

Green Goddess Dressing

Print Pin
Prep Time 10 mins
Serves 1.5 cups

Ingredients:

  • ½ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 oil-packed anchovies
  • 2 cloves garlic, smashed
  • 1 teaspoon Worcestershire
  • 1 teaspoon capers
  • 2 medium green onions, roughly chopped
  • ½ cup packed flat-leaf parsley
  • ¼ cup packed cilantro
  • 2 tablespoons diced chives
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions:

  • In the base of a blender or food processor, add the mayonnaise, olive oil, lemon juice, anchovies, garlic, Worcestershire, capers, green onion, parsley, cilantro and chives.
  • Blend until smooth, about 1 to 2 minutes. Season to taste with salt and pepper.
  • Use or store in an airtight container for up to 5 days in the refrigerator.

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