Green Goddess Dressing

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.

Green Goddess Dressing Recipe

Makes about 1 cup Prep Time:


  • 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.



Leave a Comment

  • Reply
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    October 7, 2011 at 7:21 pm

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  • Reply
    February 14, 2010 at 5:20 pm

    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!

  • Reply
    January 29, 2010 at 2:17 pm

    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!

  • Reply
    January 27, 2010 at 9:33 am

    Great photo! This sounds lovely.

  • Reply
    January 27, 2010 at 7:37 am

    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 :)

  • Reply
    January 27, 2010 at 6:30 am

    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!

  • Reply
    January 27, 2010 at 6:09 am

    Can you substitute anchovey paste for the fillet?

  • Reply
    Sook @ My Fabulous Recipes
    January 26, 2010 at 12:31 pm

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

  • Reply
    January 26, 2010 at 11:33 am

    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

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