Recipe for Green Goddess Dressing at Life's Ambrosia

For the longest time a friend of mine has been gushing over this dressing. You would think that he thought it was the best thing since sliced bread. To be honest, I had never really heard of it before he mentioned it so I did a little research and found out that Green Goddess Dressing is a creamy dressing that is full of all kinds of fresh herbs like chives, tarragon and parsley. Just think of it as ranch’s more sophisticated sister.

If you are not an anchovy fan, the first thing you might notice is that there are also 2 anchovy fillets among the ingredients listed. But don’t worry, they are chopped so fine that all you notice is a very subtle flavor and saltiness that they add to the dressing. If that doesn’t reassure you and you still are a little leery, simply add one, taste and add the other if you’re comfortable. I wouldn’t leave them out completely however, they are an important part to the dressing and the flavor wouldn’t be the same.

Makes about 1 cup

You will need:

1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
1/4 cup minced fresh parsley
2 anchovy fillets, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon Worcestershire

Combine all ingredients together in a bowl. Cover and refrigerate for 30 minutes.
Stir and adjust seasoning with salt and pepper if necessary.

Use as a dressing or as a dip for veggies. Enjoy!

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Responses to "Green Goddess Dressing"

“
this sort of reminds me Caesar dressing which is one of my favorites, this dressing sounds so good, I would use it as a sandwich spread too
”

- Jessie

“
I love dressings like this. Chunky and fresh! :)
”

- Sook @ My Fabulous Recipes

“
Can you substitute anchovey paste for the fillet?
”

- Anne

“
Have you tried Ina Garten’s recipe? I swear by it and find myself craving it on everything. Hers is focused on basil so I’ll have to try chives, tarragon and parsley next time. Great!
”

- Megan

“
Jessie- What a great idea to use this as a sandwich spread! I have to try that now.
Thanks Sook!
Anne- You could substitute anchovy paste for the fillet. I wasn’t sure at first so I did some research and found that most sources say to substitute 1/2 teaspoon for each fillet. Hope this helps!
Megan- I haven’t tried Ina Garten’s recipe but I like the sound of lots of basil :)
”

- Deseree

“
Great photo! This sounds lovely.
”

- Michelle

“
This was a popular dressing in the 70s at where I’m from. I was really surprised to see it. We eat salad almost every night. I am definitely going to make this. Thanks for sharing it!
”

- redkathy

“
This was delicious! I used a little more sour cream and a little less mayo – about half and half. Most importantly, I used the immersion blender to really blend it together – plus, it makes it green! Perfect as a dip or salad dressing!
”

- jami