While New Hampshire might boast its beloved Russian dressing, California has its own gem in the Green Goddess. This creamy, herb-infused condiment tantalizes taste buds with its harmonious blend of herbs, acid, and savory notes. As I dip my spoon into a bowl of this luscious dressing, I’m immediately struck by its velvety consistency and herbaceous aroma.

What is Green Goddess dressing?

Green Goddess dressing was created in 1923 by chef Philip Roemer at the Palace Hotel in San Francisco. It was developed to honor actor George Arliss, who was staying at the hotel while starring in a play titled The Green Goddess

This salad dressing is characterized by its vibrant green hue and creamy texture. The original Green Goddess dressing recipe for this dressing was mayonnaise-based and included ingredients like anchovy filets, sour cream, chives, and parsley. Over time, people add more herbs and lighter ingredients, such as Greek yogurt or avocado.

The Green Goddess salad dressing saw significant popularity in the 1970s, becoming a household and restaurant favorite. It was prominently featured in cookbooks and began appearing as a bottled product on grocery store shelves during this period. It has become iconic in California cuisine and is often associated with health-conscious eating due to its fresh herb content.

Green Goddess dressing recipe

The Green Goddess salad dressing is enjoyed in various forms, commonly used as a dip for vegetables or a dressing for salads. It boasts a complex flavor profile that dances on the palate. The herbs provide a fresh, verdant taste, while the mayonnaise and sour cream lend a rich, creamy texture. Anchovies contribute a subtle umami depth, and lemon juice adds a bright, zesty note that balances the richness.

Here is how to make the Green Goddess dressing:

Best Green Goddess Dressing

A creamy, herb-packed dressing that's bursting with fresh flavors. Made with a blend of vibrant herbs, tangy lemon juice, and creamy Greek yogurt or mayonnaise, it's perfect for drizzling over salads, using as a dip for veggies, or as a flavorful spread for sandwiches

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Prep Time 10

Course Condiment

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 cup Greek yogurt or sour cream
1/2 cup mayonnaise
1/4 cup fresh parsley chopped
2 tablespoons fresh chives chopped
2 tablespoons fresh tarragon chopped (or 1 tablespoon dried)
1 tablespoon lemon juice
1 clove garlic minced
Salt and pepper to taste
Water optional, for thinning

Instructions

In a mixing bowl, combine Greek yogurt (or sour cream) and mayonnaise.
Add the chopped parsley, chives, tarragon, lemon juice, and minced garlic.
Mix well until all ingredients are fully combined and smooth.
Season with salt and pepper to taste.
If the dressing is too thick, gradually add water until you reach your desired consistency.
Serve immediately or store in the refrigerator for up to a week.

Notes

When making Green Goddess dressing at home, you can tailor the flavor profile to your preferences. To adjust the consistency, consider the following:

For a thicker dressing: Add more mayonnaise or sour cream
For a thinner dressing: Incorporate more lemon juice or a splash of water
For a tangier flavor: Increase the amount of lemon juice or add vinegar
For a more herbaceous taste: Boost the quantity of fresh herbs

Keyword creamy salad dressing, Green Goddess Dressing, healthy condiment, herb dressing, homemade salad dressing, salad enhancer, San Francisco cuisine

– Troubleshooting Common Issues: If your homemade Green Goddess dressing isn’t meeting expectations, consider these solutions to common problems:

Too thin: Blend in more mayonnaise or sour cream
Too thick: Add a splash of water or lemon juice
Lacks flavor: Increase herbs or add a pinch of salt
Too salty: Balance with more herbs or a touch of honey

– Storage: This salad dressing can be stored in an airtight container in the refrigerator for 3 to 5 days, with mason jars being a great option for easy sealing. If it separates, simply shake the jar before use.

For longer storage, you can freeze the dressing for 2 to 4 months in an airtight, freezer-safe container or bag, thawing it in the refrigerator overnight when ready to use. The lemon juice helps prevent browning, though the color may shift to a duller green over time. If it separates or discolors, give it a good stir or shake before serving.

Variations

1. Tahini Green Goddess Dressing

You can try this modern twist by changing the ingredients:

Replace Greek yogurt/sour cream with 1/2 cup tahini. You can make tahini paste with this recipe.
Replace mayonnaise with 1/4 cup water (or more for desired consistency)
Add 1 tablespoon of apple cider vinegar for tanginess
Optional: Add 1 teaspoon of sesame oil for extra flavor

2. Diet Adaptations

– Vegan Green Goddess dressing replaces mayonnaise and sour cream with plant-based alternatives.

Traditional Ingredient	Vegan Alternative
Mayonnaise	Avocado or vegan mayo
Sour cream	Cashew cream or coconut yogurt
Anchovy fillets	Capers or seaweed

These substitutions create a dairy-free version that’s equally delicious and suitable for plant-based diets.

– Keto: Use full-fat mayo and sour cream

– Paleo: Substitute avocado for dairy components

– Low-FODMAP: Omit garlic and use garlic-infused oil instead

3. Green Goddess Vinaigrette

For a lighter option, Green Goddess vinaigrette substitutes oil for mayonnaise and reduces or eliminates the sour cream. This variation maintains the vibrant herb flavors while offering a more pourable consistency, perfect for drizzling over salads.

4. Regional and Cultural Variations

Green Goddess dressing has inspired numerous regional adaptations across the globe. In Mexico, cilantro and jalapeño might be added for a spicy kick. Mediterranean versions might incorporate fresh basil and oregano, reflecting local herb preferences.

5. Modern Twists and Creative Ingredients

I’m discovering new and innovative ingredients being used to reimagine Green Goddess dressing. Some exciting additions I’ve come across include:

Avocado for extra creaminess
Roasted garlic for depth of flavor
Miso paste for umami
Spirulina for an intense green color

How to Pair

1. As a Salad Dressing: Green Goddess dressing shines as a salad accompaniment, elevating simple greens to gourmet status. It pairs exceptionally well with crisp romaine, peppery arugula, and butter lettuce. You can try it with Cobb salad.

2. Dipping Sauce: As a dipping sauce, Green Goddess transforms raw vegetables into irresistible crudités. I particularly enjoy it with:

Crisp cucumber spears
Sweet bell pepper strips
Tender asparagus tips
Crunchy carrot sticks

3. Spread for Sandwiches and Wraps: Green Goddess dressing can elevate ordinary sandwiches into extraordinary culinary experiences. It pairs wonderfully with turkey, chicken, or vegetable wraps, adding moisture and flavor to each bite.

4. Accompaniment for Seafood and Grilled Meats

The herbal notes in Green Goddess dressing complement the delicate flavors of seafood beautifully. It serves as an excellent accompaniment to grilled fish, poached shrimp, or seared scallops. For meat lovers, it can enhance the flavors of grilled chicken or roasted pork.