Green Goddess Dressing

SaladCondimentSalad Dressing

A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.

Photography Credit: Elise Bauer

Do you remember green goddess dressing? It used to be pretty popular in the 70s and 80s when I first encountered it. If I’m not mistaken it was one of the usual dressings for a typical California salad with mixed greens, alfalfa sprouts and sunflower seeds, that one could order at the aptly named Good Earth restaurant in Palo Alto.

It sounds like a dressing right out of Marin County central casting, but apparently it was invented in the 20s, by the chef at the Palace Hotel (beautiful hotel, still there) in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess.

Pre-Internet, not knowing the provenance of this dressing, all I cared about was that it tasted good, good enough to mask the taste of alfalfa sprouts which thankfully people don’t eat much of any more, and it was called “green” and “goddess” which appealed to this Birkenstock-wearing hippie wanna-be.

Parsley and Garlic Chives

Italian parsley and garlic chives

Fast forward to now, and you know what? This dressing is a gardener’s dream. I just picked some herbs from the garden, puréed them with some anchovy paste (essential), lemon juice, garlic, sour cream and mayo.

Instant awesome!

By the way, this recipe makes the kind of dressing that sort of glops on, so you want to toss it in with the lettuce greens, to just lightly coat the salad before serving. Or you can serve it as a dip. It’s great spread on crackers or with crudités.

Green Goddess Dressing

Green Goddess Dressing Recipe

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  • Prep time: 15 minutes
  • Yield: Makes about 2 cups

Vary the proportions of the herbs to suit your taste. If you want, add some ripe avocado to the mix.

Ingredients

  • 2 teaspoons anchovy paste or 2-4 canned anchovies
  • 1 small garlic clove, minced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 Tbsp chopped chives
  • 2 Tbsp lemon juice
  • Salt and black pepper to taste

Method

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

Serve as a dip, or toss with salad greens for a dressing.

The dressing should last about a week in the fridge.

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Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

Green Goddess Grilled Cheese Panini - from Panini Happy

Green Goddess Burgers - from Macheesmo

Green Goddess Dip - from Leite's Culinaria

Green Goddess Dressing

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

50 Comments / Reviews

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Did you make it? Rate it!

  1. Ginny

    I worked at Trader Vic’s back in the day. Green Goddess was the signature dressing. This recipe is as close as it gets! I now make it in batches and bring it to so many parties. It is delicious. I have tried bottled GG dressings, ICK! Thank you for sharing.

  2. BusybeeinMV

    Delish!!
    I used fresh tarragon and chives from my garden.
    My kids actually ate their veggies because of this dressing.

    xxxxxyyyyy

  3. Mrs.B

    I’m a old school retired chef, I noticed a lady asking about dried herbs. The whole point of green goddess dressing is using all fresh ingredients. So the taste the freshness of the herbs in the dressing. I do suggest trying it with fresh herbs. It tastes amazing. Just a suggestion.

  4. sara difiori

    We loved it drizzled over roasted veggies- always looking for more excuses to eat anchovies. Bravo!

    xxxxxyyyyy

  5. Kimber

    I had this in restaurants a few times and I really liked it. However, as a vegetarian, it is heartbreaking to know that something with the word “green” and a non-casear salad dressing in it actually has anchovies. Pretty deceiving for vegetarians in my opinion.

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