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A small glass bowl with green goddess dressing and white plates of salad on a table.
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4.84 from 6 votes

Green Goddess Dressing Recipe

Green Goddess Dressing bursts with fresh herb flavor. Serve as a salad dressing, veggie dip, with grilled shrimp, or toss into hot pasta. This is my Mom's 1970's original recipe from California.
Prep Time10 mins
Total Time10 mins
Course: Salads & Dressing
Cuisine: American
Keyword: green goddess dressing, green goddess recipe, green goddess salad
Servings: 32 2-tbsp servings (2 cups)
Calories: 58kcal


Green Goddess Dressing Ingredients

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 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


  • 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 dip, or toss with salad greens for a dressing - makes 2 cups.



Anchovy Paste

You can substitute canned anchovies, use 2-3 whole anchovies for 3 tablespoons of anchovy paste. Also, you can reduce the amount of anchovy paste if you prefer as it is a strong flavor.

Tarragon Vinegar

In the last year, I could not find tarragon vinegar at my grocery store. You can make tarragon vinegar at home. Mix 1 cup white wine vinegar and put 1 teaspoon dried tarragon in a tea strainer or a tablespoon of fresh tarragon leaves. Let it steep at room temperature for a few days, and it flavors the vinegar to use in recipes. You can also place fresh tarragon in white wine vinegar, and it will flavor the vinegar.

Swaps & Variations

 As recipes do, they all evolve over time. There are so many green goddess versions with mint, cilantro, basil, dill, ripe avocado, cashews, lime juice, and just a few teaspoons anchovy paste. The original recipe has been turned into a vegan green goddess dressing, and most modern recipes call for avocado. But in my humble opinion that is not the original recipe from back in the day. Those variations are all up to you, but hey this is so good, why change a California classic?


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.

Ways To Use Green Goddess

Over a simple green salad is the best, use fresh spinach, herbs, or mixed salad greens. Just pour, and toss.

  • Drizzle on grilled, fried, or roasted shrimp.
  • Serve with steamed artichokes.
  • Serve as a sauce with oysters.
  • Use as a roasted vegetable sauce topping.
  • Dollup on grilled or baked chicken.
  • Serve as a dip with a crudité platter with carrots, radishes, and broccoli.



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