Green Goddess Dressing

Name: Green Goddess Dressing
Total time: 10 min
Yield: 1 1/2 cups
Ingredients: 2 anchovy fillets, rinsed, patted dry, and coarsely chopped; 1 medium garlic clove, smashed and peeled; 1 cup mayonnaise; 1/2 cup sour cream; 1/2 cup loosely packed fresh Italian parsley leaves; 1/4 cup loosely packed fresh tarragon leaves; 2 tablespoons finely chopped fresh chives; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper, to taste

Dressings San Francisco Bay Area Super Bowl Salad Condiments Lemons Herbs Garlic Dip Easy

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1 1/2 cups Easy

Total: 10 mins

15 Ratings

Ingredients (10)

2 anchovy fillets, rinsed, patted dry, and coarsely chopped
1 medium garlic clove, smashed and peeled
1 cup mayonnaise
1/2 cup sour cream
1/2 cup loosely packed fresh Italian parsley leaves
1/4 cup loosely packed fresh tarragon leaves
2 tablespoons finely chopped fresh chives
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste

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Nutritional Information

Calories631
Fat67.49g
Saturated fat13.41g
Trans fat
Carbs4.75g
Fiber0.79g
Sugar1.47g
Protein2.83g
Cholesterol52.23mg
Sodium568.2mg
Nutritional Analysis per serving (3 servings) Powered by

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Green goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, folded into chicken salad, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado.

Game plan: Store-bought mayonnaise is fine for this recipe, or you could make your own.

by Christine Gallary

Instructions

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tightfitting lid for up to 1 week.

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