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Make this green goddess dressing recipe using fresh herbs and anchovies blended in a creamy base to use with salads, dips, or spreads.
Holly’s Recipe Highlights
- Flavor: This dressing has a mildly sweet garden flavor with a creamy texture. It’s bright and tangy, with a fresh, herby flavor.
- Skill Level: This recipe is beginner-friendly. Just pulse the ingredients, transfer to a jar, and chill until ready to use.
- Recommended Tools: Use a food processor or a blender for finely mincing herbs and pureeing the ingredients together.
- Swaps: Use capers instead of anchovies for a vegetarian version.
Ingredient Tips for Green Goddess Dressing
- Fresh Herbs: This recipe is all about the fresh herbs! Flat-leaf parsley gives bulk and freshness; feel free to experiment with what’s in the garden or what’s widely available.
- Anchovies: Anchovies provide a ‘umami’ flavor base that’s both salty and savory. Capers can be used to achieve a similar flavor.
- Onions & Garlic: Use powdered garlic if you plan to double up the recipe and store it longer than 3 days, as the risk of botulism can occur. Swap in chives if the flavor of green onions is too strong.
- Base: Use white vinegar to keep the dressing bright green. Full-fat mayonnaise can be replaced with plain Greek yogurt for a lower-calorie dressing.
- Variations: Avocado, pesto, peas, and spinach are other sweet green additions to green goddess dressing, especially if you’re short on herbs.
Ways to Use Green Goddess Dressing
- Tangy green goddess dressing is delish served in a bowl with assorted fresh veggies and crostini.
- Use it as a dip for crispy zucchini, sweet potato, or green bean fries.
- Drizzle a little over veggie kabobs hot off the grill, or scoop a little into homemade pita bread and add leftover chicken, salmon, or shrimp for a quick sandwich.
Delicious Homemade Dressings
Did you make this Green Goddess Dressing? Leave a rating and comment below!
Green Goddess Dressing
Homemade green goddess dressing is a herby fresh dressing – perfect for salads and dipping!
Equipment
- Food Processor or blender
- Mason Jars with a tight-fitting lid
Ingredients
- ¾ cup flat leaf parsley lightly packed
- ¾ cup fresh herbs use any combination of additional flat leaf parsley, tarragon, cilantro, mint, basil, or dill
- 1 to 2 anchovy filets or 2 tablespoons drained capers
- 1 green onion cut into 1-inch pieces
- 1 clove garlic cut into pieces
- 1 tablespoon white wine vinegar or lemon juice
- 1 tablespoon olive oil
- ¾ cup mayonnaise
- ½ cup sour cream
- ⅛ teaspoon salt
Instructions
- In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.
- Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.
- Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.
- Taste and season with additional salt and pepper if desired.
Notes
Store in the fridge for up to 3 days.
Nutrition Information
Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
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This Green Goddess Dressing Recipe is excellent. I made it without anchovies. Do you think leaving them out will extend the life of the dressing beyond 3 days? Thanks.
Hi Judy, we find it tastes best if enjoyed within a few days of making. Raw garlic also carries a risk of botulism if stored longer so to be safe we recommend enjoy it within 3 days.
I figured raw garlic could last a long time in the fridge, good to know.
I heard on the news there was uninspected meat at a few places where they had to close for the time being. I Presume it’s likely the meat was safe to eat.