Green Goddess Dressing

Green Goddess Dressing

A tangy, herb-packed dressing blending mayonnaise, fresh herbs, and anchovy.

Total 10 min Makes 16 oz Calories 140/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Dairy, Eggs, Fish

This creamy dressing gets its vivid color and bright flavor from a generous handful of parsley, chives, and tarragon blended with mayonnaise, sour cream, and a touch of anchovy for depth. It works well drizzled over crisp lettuce wedges, as a dip for raw vegetables, or spooned onto grilled chicken and fish.

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup fresh parsley leaves, packed
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons fresh chervil or additional parsley
  • 2 anchovy fillets
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Combine the mayonnaise, sour cream, parsley, chives, tarragon, chervil, anchovy fillets, and garlic in a food processor or blender.

  2. Add the lemon juice, white wine vinegar, salt, and pepper, then blend until smooth and evenly green, scraping down the sides once.

  3. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. Transfer the dressing to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 3.9 (1)

Green Goddess Dressing

This creamy dressing gets its vivid color and bright flavor from a generous handful of parsley, chives, and tarragon blended with mayonnaise, sour cream, and a touch of anchovy for depth. It works well drizzled over crisp lettuce wedges, as a dip for raw vegetables, or spooned onto grilled chicken and fish.

10 min 16 oz 140 cal

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup fresh parsley leaves, packed
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons fresh chervil or additional parsley
  • 2 anchovy fillets
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. 1

    Combine the mayonnaise, sour cream, parsley, chives, tarragon, chervil, anchovy fillets, and garlic in a food processor or blender.

  2. 2

    Add the lemon juice, white wine vinegar, salt, and pepper, then blend until smooth and evenly green, scraping down the sides once.

  3. 3

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. 4

    Transfer the dressing to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.