Last Updated July 26th, 2020 at 08:36 pm by Lisa
Divine with a simple salad, or as a veggie dip, this California 1970’s Classic Green Goddess Dressing recipe is creamy and bursting with fresh herb flavor.
My Mom made this dressing all the time for our family. Today, I am sharing her actual recipe just the way she made it. Growing up, I remember a recycled mayo jar tucked neatly on the glass shelf of our fridge, with this gorgeous green dressing.
She was a working Mom, and very organized. She would come home from teaching, and pour this over any mixed greens and had an instant salad for dinner…
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What’s Green Goddess Dressing?
Green Goddess Salad Dressing became very popular in the 1970s and was named for its tint of green.
I will never be quite sure how my Mom got this recipe during the 1970s, but it became a very popular trend. She was an amazing home cook and taught cooking classes most of her life. Our home life was filled with constant entertaining, either in preparation for a party or cleaning up from one!
Mom had many Home Economist friends who were cookbook authors, cooking instructors, appliance demonstration experts, and food stylists. Oddly, I didn’t learn to cook or care much about food or how to cook until well into my 30’s. But I think somehow, something must have stuck in my brain watching her all those years.
Mom’s 1970’s handwritten recipe card
What Does Green Goddess Have In It?
How Is Goddess Dressing Made?
Recipe Instructions
- In a blender, add mayo, sour cream, minced parsley, green onions (or chives), anchovy paste, tarragon vinegar, lemon juice, crushed garlic, kosher sea salt, and black pepper.
- Blend on high speed until smooth about 30 seconds and chill until ready to use.
This dressing can be made ahead for the week, chilled in the fridge, and drizzled over salads greens during your busy weeknights or your next dinner party. Or use it up as a dip with cut-up vegetables!
-Keep in a small Mason jar in the fridge for up to a week.
-Serve as a dip, or toss with salad greens for a dressing -makes 2 cups.
Over a simple green salad is the best, use fresh spinach, herbs, or mixed salad greens. Just pour, and toss.
Yes! This dressing is great for those of you following low carb Keto diets.
History:
The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.
He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with “green eel”.
More Recipes With Green Goddess:
- Green Goddess Recipes That Will Remind You Of Its Greatness ~ Huffington Post
- Flank Steak Salad with Green Goddess ~ Cooking Light
- Green Goddess Roasted Chicken ~ NY Times
- Chicken Salad With Green Goddess Dressing ~ Food & Wind
More Of My Salad Dressing Recipes!
Still want more recipes? Take a look at all of my Salad Ideas!
For years, this recipe rested in my collection. When I finally made it, memories flooded back of weeknight dinners at home with my family around the table in the 1970s and ’80s. Oh my gosh, I almost burst into tears when I licked the spoon!
It tasted like home. Enjoy making it for your family and friends.
All The Best Dishes,
Lisa XO
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Green Goddess Dressing – Mom’s Original Recipe
Ingredients
Green Goddess Dressing Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup finely minced parsley
- 3 tablespoons finely chopped chives and or green onions
- 3 tablespoons anchovy paste
- 3 tablespoons tarragon wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic crushed
- pinch kosher sea salt
- pinch black pepper
Instructions
Green Goddess Dressing Recipe Instructions
- In a blender, add mayo, sour cream, minced parsley, green onions (or chives), anchovy paste, tarragon vinegar, lemon juice, crushed garlic, sea salt, and pepper.
- Blend on high speed until smooth about 30 seconds and chill until ready to use.
Storing Green Goddess Dressing
- Keep in a small Mason jar in the fridge for up to a week.
- Serve as a dip, or toss with salad greens for a dressing -makes 2 cups.
Notes
storage:
This dressing can be made ahead for the week, chilled in the fridge, and drizzled over salads greens during your busy weeknights or your next dinner party. Or use it up as a dip with cut-up vegetables!- Keep in a small Mason jar in the fridge for up to a week.
- Serve as a dip, or toss with salad greens for a dressing – makes 2 cups.
Thank YOU Lisa, a restaurant in my home town of Ojai, Ca use to make this dressing and I LOVE it. I have not made it yet but will in the near future and I’ll let you know if it is the flavor I’m looking for.
I love to make this recipe up and eat it on pretty much everything all week. Salads, veggies, pretzels, chips. It’s so easy to make, makes the perfect amount, and I love the history of your recipe and your recipe card pictures. Reminds me of all of the wonderful recipes my grandmother passed down to me. Thanks for sharing!
I love old recipes from our families! Such a great post Lisa with the family history of this recipe! And, such a great salad dressing that we use on everything!
This is one of my favorite recipes. I love that included the hand written recipe card.
Aww thanks so much Laura! I have to admit this recipe is so sentimental and reminds me so much of my Mom’s cooking, and I know she would love that you saw her recipe card!
This recipe is more authentic to the actual 1970’s California style Green Goddess dressing my mother used to make, with some variation, but still far more similar to the original than you’ll see in so many “modern” day green goddess dressings which substitute yogurt for mayo, or add practically no vinegar. We made ours with mayo and heavy cream instead of mayo and sour cream. Each is equally good. The amount of vinegar is key to creating this original flavor and this is missing from so many other newer recipes.
Hi Sharon! Thanks so much for the nice comment. This in fact is my Mom’s 1970s recipe that I believe she some got from a friend somewhere here in Southern California. My Mom was a Home Economics Foods teacher and was a great cook. Glad you enjoyed the recipe! And thank you for the rating too.