Green Goddess Dressing

Back in the 70’s Green Goddess Dressing was served over big wedges of iceberg lettuce or in fancy restaurants over mixed greens.  The origin of this dressing dates back to the 1920’s and hails from the famous Palace Hotel, in San Franscico, as a chef’s homage to a play of that time, called,  you got it, “The Green Goddess”.   I like to serve this on a mixed green salad, as a dip for veggies, in pasta salad, and even served over broiled or grilled fish and shrimp.

This has anchovy paste in this, but don’t let that deter you.  I promise you, you cannot taste it at all, and if you have ever had true Caesar Salad, you have had anchovies, know that!  I hope you give this a try.  It is quick, easy and so full of flavor.


Susan xoxo

Green Goddess Dressing

  • Servings: 1 1/4 cups
  • Difficulty: easy
  • Print

A simplified version of a retro dressing, that's quick, easy, and is bursting with flavor from the fresh herbs!

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Green Goddess Dressing  Credit:




  • 1/4 cup chopped tarragon
  • 1/2 cup chopped Italian Fresh leaf parsley
  • 3 tbsp. of fresh chives
  • 1 large clove of garlic
  • 2 1/2 tsp. of anchovy paste or 2 chopped anchovies
  • 1/2 cup of mayonnaise
  • 1/2 cup of sour cream
  • juice of half a lemon
  • Kosher Salt and Cracked black pepper to taste


  1. In a blender, combine all ingredients and combine until well blended. Taste and season as needed.
  2. Serve atop a nice salad, fresh seafood or fish, or as a dip for crudité,  Enjoy.  Refrigerate leftovers in sealed container or jar, for up to one week.



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