Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. It’s wonderful tossed into salads, spooned over roasted veggies, fish or meats and even doubles as a vegetable dip. The varieties of herbs used is up to you. A good rule of thumb is to use 1 ½ cups to 2 cups of fresh green herbs with almost half being parsley.
*This recipe can be made vegan. See our tips section and substitutions for guidance.
1/2 cup mayonnaise, see our homemade mayonnaise; see tips for vegan substitutes
1/3 cup sour cream, Greek yogurt or buttermilk; see tips for vegan substitutes
2 to 3 anchovy fillets or substitute 1 tablespoon capers
3/4 cup packed fresh parsley leaves and tender stems
1/2 cup packed fresh basil leaves
2 tablespoons fresh tarragon leaves or substitute 2 teaspoons dried tarragon
1/4 cup chopped chives cut into 1-inch pieces or substitute scallions
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar, optional, adds extra tanginess
1/4 to 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
Add mayonnaise, sour cream, 2 anchovy fillets, parsley, basil, tarragon, chives, lemon juice, vinegar, salt and pepper to the bowl of a food processor. Process, stopping and scraping down the sides a few times, until the dressing is well blended. Alternatively, add the ingredients to a blender or use an immersion blender to blend everything into the dressing. To make this by hand, finely chop all the herbs and anchovies, and then stir into the rest of the ingredients.
Taste the dressing. If it needs a bit more pop, add the last anchovy and an extra squeeze of lemon juice. If the dressing is too thick, thin it out with a little water, milk or buttermilk.
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