Green Goddess Dressing: Original California Recipe Without Avocado
Green Goddess Dressing bursts with fresh herb flavor. This original Green Goddess Dressing recipe became a wildly popular Southern California recipe in the 1970s. Serve as a salad dressing, a cold dip with vegetables, with grilled shrimp, or toss into hot pasta.
Servings: 32 2-tbsp servings (2 cups)
Calories: 58kcal
Ingredients
Green Goddess Dressing Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ⅓ cup finely minced parsley
- 3 tablespoons finely chopped chives and or green onions
- 3 tablespoons anchovy paste (or swap 3 anchovy filets)
- 3 tablespoons tarragon wine vinegar (see recipe notes to make it at home)
- 1 tablespoon fresh lemon juice
- 1 clove garlic crushed
- pinch kosher sea salt
- pinch black pepper
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.
- Keep in a small Mason jar in the fridge for up to a week.
- Serve as a cold dip, or toss with salad greens for a dressing - makes 2 cups.
Video
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.
Nutrition
Calories: 58kcal | Carbohydrates: 0g | Protein: 0g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.1mg