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This Green Goddess Dressing is packed with fresh ingredients like spinach, basil, parsley, and chives and finished with creamy mayonnaise and fresh lemon juice. So insanely delicious and perfect on salads, sandwiches, or as a dip for fresh veggies.
About This Recipe
Vibrant green, rich, and tangy, this homemade Green Goddess dressing is fresh and creamy with a smooth and velvety texture. It’s the perfect salad dressing, dip, or sandwich spread and a gardener’s dream when fresh herbs are in full bloom.
Green Goddess dressing is believed to originate in San Francisco, California, sometime in the 1920s by chef Philip Roemer of the Palace Hotel to honor actor George Arliss, who was staying at the hotel while performing in a play called “The Green Goddess.” The dressing, with its vibrant green color from the use of fresh herbs, was named after the play.
What’s In It?
The classic ingredients in this creamy and flavorful dressing typically include (most) of the following:
- Mayonnaise: The creamy base of the dressing. Add more or less depending on how creamy you like your dressing to taste.
- Sour Cream: Although I didn’t add sour cream to this recipe, it’s a delicious tangy addition.
- Fresh Herbs: The herbs used can vary, but traditionally chives, tarragon, and parsley are used. These give the dressing its green color and much of its flavor. Here I’ve added some fresh basil.
- Anchovies: Perfect for getting that deep, umami flavor. I’ve used anchovy paste, but whole anchovies will work just as well.
- Lemon juice: The acidity balances the richness of the other ingredients.
- Salt and pepper: Added to taste.
Serving Ideas
Green goddess dressing is incredibly versatile and adds a burst of herby, tangy flavor to all kinds of dishes.
Drizzle it over crisp green salads, grain bowls, or roasted vegetables for an instant upgrade. It’s perfect as a dip for fresh veggies like carrots, cucumber, bell pepper, or snap peas, and makes a flavorful spread for sandwiches, wraps, or burgers. Try it spooned over chicken breasts, baked salmon, or spicy blackened shrimp, or serve it alongside roasted potatoes or sweet potato fries for a creamy, vibrant twist.
And don’t miss my Green Goddess Salad and Green Goddess Pasta Salad—two fresh and flavorful ways to use this irresistible dressing.
Green Goddess Dressing Recipe
Ingredients
- 1 cup baby spinach, packed
- ¼ cup fresh basil leaves, packed
- ¼ cup fresh parsley leaves, packed
- 1 bunch fresh chives, minced
- ¼ cup mayonnaise, plus more to taste
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon anchovy paste
- 1 clove garlic, peeled
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
Instructions
- Add all of the ingredients to the bowl of a high-speed blender or food processor.
- Blend or process the ingredients until smooth and well combined. If needed, scrape down the sides of the blender or food processor and blend again to ensure all the ingredients are fully incorporated and blended.
- Taste the dressing and season with additional salt, pepper, or lemon juice to taste.
- Once the dressing reaches your desired consistency and flavor, carefully transfer it to a jar or airtight container. Store the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- Keep this dressing stored in an airtight container in the fridge for up to 5 days. Shake or stir before using as it may have separated a bit while in the fridge. Freezing is not recommended.
- Optional additions/substitutions: sour cream and/or Greek yogurt, fresh tarragon, green onions or scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more fresh, herb-packed dressings like this Green Goddess Dressing, be sure to try my Creamy Poppyseed Dressing, Tangy Thousand Island Dressing, Classic Buttermilk Ranch, and Homemade Blue Cheese Dressing—each one is full of flavor and perfect for drizzling, dipping, or tossing into your favorite salads.
