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By Lana Stuart 6 Comments

Green Goddess Dressing

Green Goddess Dressing - The classic Green Goddess Dressing. A mayonnaise and sour cream base with lots of fresh herbs and anchovy paste. From @NevrEnoughThyme http://www.lanascooking.com/green-goddess-dressing
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All this cold long winter, we’ve been comforted by hearty soups and stews that have kept us warmed and nourished. We’ve enjoyed chili and beef stew and tomato soup and bowls and bowls of vegetable soup. I love them all. But every now and then, I crave something fresh during the cold weather. I don’t know if this makes sense, but it’s like the soups and stews start weighing down my palate after a while. I want greens! Fresh ones.

Some of the freshest greens available during the winter are all the lovely lettuces. Of course they’re shipped in. And no, they’re not local. But along with all the protein and carbs, I just have to have something to brighten things up a bit.

For me, one of the best things about salad is making my own salad dressings. Yes, bottled dressings are convenient. Yes, they’re fairly inexpensive. But making your own takes so little time and the reward is huge. I make dozens of different ones and one of my favorites is this very old-fashioned Green Goddess Dressing.

Green Goddess was first created by the San Francisco Palace Hotel’s chef Philip Roemer in 1923 as a tribute to a hit play of the same name. It became so popular that in the early 1970’s, Seven Seas began commercial production of it. Though production is limited, it’s still sold today.

Now, I know that when you think of classic Green Goddess Dressing, you think of a smooth, pale green mixture. If that’s what you’re looking for, all you have to do is whiz this up with a blender or food processor. I just like the look of the finely chopped herbs running through mine. Either way, it’s delicious!

Classic Green Goddess Dressing-mayonnaise and sour cream base with fresh herbs and anchovy paste. Click To Tweet

Prepping herbs for Green Goddess Dressing

Start by prepping the herbs. Chop the fresh parsley very finely and mince the chives.

All ingredients for Green Goddess Dressing

Combine all ingredients in a medium bowl.

Grate the garlic directly into the bowl for Green Goddess Dressing

I like to grate the garlic directly into the bowl using a fine-toothed grater. You can mince it with a knife if you like, but the grating helps prevent little clumps of raw garlic in the finished dressing.

Green Goddess Dressing

Stir until thoroughly mixed.

Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.

This makes a very thick dressing. If you prefer a thinner dressing, try adding buttermilk about 2 tablespoons at a time until you reach the desired consistency.

Cover and chill for at least 2 hours to allow the flavors to combine.

Makes about 2 cups of dressing. Will keep in the refrigerator for approximately 2 weeks.

Enjoy!

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Green Goddess Dressing

Yield: 2
Prep Time: 10 minutes
Total Time: 10 minutes

Classic Green Goddess Dressing. A creamy salad dressing full of herbs and garlic.

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup finely chopped fresh parsley
  • 3 tblsp. finely minced fresh chives or green onions
  • 2 tblsp. anchovy paste
  • 3 tblsp. tarragon vinegar
  • 1 tsp. Worcestershire sauce
  • 1/8 tsp. dry mustard
  • 1/4 tsp. ground black pepper
  • 1 clove garlic, finely minced or grated

Instructions

  1. Combine all ingredients in a medium bowl. Stir until thoroughly mixed. Cover and chill for at least 2 hours to allow the flavors to combine.
  2. Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.
  3. This makes a very thick dressing. If you prefer a thinner dressing, try adding buttermilk about 2 tablespoons at a time until you reach the desired consistency.
  4. Makes about 2 cups of dressing. Will keep in the refrigerator for approximately 2 weeks.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

A few other “green goddess” recipes you might enjoy:

  • Green Goddess Grilled Cheese Panini from Panini Happy
  • Green Goddess Smoothie from Everyday Maven
  • Green Goddess Bacon, Lettuce, and Tomato Sandwich from The Perfect Pantry
  • Green Goddess Rice from Everyday Southwest
  • Green Goddess Pasta Salad from Out Life in the Kitchen

What I was up to…

  • One year ago: Broiled Grapefruit
  • Two years ago: Tea Sandwiches – Three Ways
  • Three years ago: Pork Chops and Pasta
  • Four years ago: Cheesy Ham and Potato Bake
  • Five years ago: Red Beans and Rice and Green Beans with Cherry Tomatoes

Filed Under: Accompaniments, Archives, Food, Salads Tagged With: accompaniments, anchovy, Atlanta food blogger, Buford Georgia, dressing, fresh herbs, green goddess, herbs, mayonnaise, salad dressing

About Lana Stuart

Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.

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Reader Interactions

Comments

  1. icakepops says

    at

    Always interesting, Lana. And delicious!

    Reply
    • Lana Stuart says

      at

      Thanks!

      Reply
  2. Angie | Big Bear's Wife says

    at

    I buy a bottled kind right now but I am so going to be making this from scratch now!

    Reply
    • Lana Stuart says

      at

      I hope you like the recipe, Angie! If you want the pale green color like the bottled kind, just process or blend this to puree the herbs and you’ll have it.

      Reply
  3. LindySez says

    at

    A classic for sure Lana, and one of my absolute favs although I do like mine blended, it’s how they used to serve it in So. Cal.

    Reply
    • Lana Stuart says

      at

      Oh sure, Lindy, most people do prefer it blended and that’s certainly what you find with the bottled version. Just use a blender, regular or stick type, or food processor to get that gorgeous pale green color.

      Reply

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I’m Lana Stuart, the cook, photographer, author and occasional traveler here at Never Enough Thyme. I truly appreciate every person who visits and am so pleased when one of my recipes works out well for you! Read More…

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