Green Goddess Dressing

Don’t you just love the name?

green goddess dressing

Green Goddess dressing was invented in the kitchen of a San Francisco hotel in the 1920s. It’s a creamy dressing with a base of mayo and sour cream, traditionally flavored with tarragon and a hint of anchovy.

salad with homemade green goddess dressing

The camera didn’t pick it up very well, but it’s definitely green. The color comes from a variety of pulverized herbs.

Green Goddess Dressing from scratch

Be honest, have you been getting a little tired of salads lately? I have. I’ve been on a salad bender since April, so it’s only natural to get a little bored. For me, making a really great dressing fixes the problem and get’s me excited about lettuce again.

homemade Green Goddess Dressing

Sometimes I crave a fruity olive oil and vinegar based dressing. Other times it might be a spicy miso ginger and soy concoction. But right now I’m feeling the cool, slinky, creaminess of Green Goddess.

making Green Goddess Dressing

I’m really into masses of mixed herbs these days. Our farmer’s market sells big bunches of them really cheaply  They keep much longer than the supermarket herbs so I’ve been enjoying the luxury of fresh herbs in everything…scrambled eggs, pasta, risottos, and now this dressing. My version has the addition of lime and a touch of hot chile, with a few extra herbs thrown into the mix.

3.89 from 9 votes

Green Goddess Dressing

Author Sue Moran


  • 1/2 cup parsley leaves
  • 1/2 cup fresh tarragon
  • 1/2 cup chives
  • 1/2 cup dill
  • 1 clove garlic smashed
  • 1 Serrano or jalapeno pepper rough chopped, seeds and all
  • i cup mayonnaise
  • 1 cup sour cream
  • juice and zest of 1 lime
  • 1 Tbsp white wine vinegar
  • 1-2 tsp anchovy paste optional, but part of the distinctive flavor of the original
  • 1 tsp sea salt
  • 1 tsp freshly cracked pepper


  • Put all the herbs, garlic, and jalapeno pepper into the bowl of a food processor or blender.
  • Pulse about 10 times to break down the herbs, and scrape down the sides of the bowl. Pulse another 10 times and scrape again. Run the processor to completely pulverize the greens, scraping down as necessary. Make sure you have processed the herbs enough so that there are no larger pieces left. The herbs will release a lot of flavor and some of their juices as they break down, which will give the dressing its characteristic color.
  • Blend in the mayo. Then add the rest of the ingredients and process until smooth and creamy, about a minute.
  • Taste for seasoning and adjust if necessary. Store in the refrigerator in an airtight jar. It will last about a week.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Notes:  There are many variations of this recipe out there. Mine is heavy on the green herbs.  I wanted the flavor and color to be strong.
This recipe makes a good amount of dressing, I’m going to use the leftover for chicken or egg salad.

homemade Green Goddess Salad Dressing

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  • Reply
    saeed ahmed thanvi
    June 10, 2013 at 2:25 pm

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  • Reply
    June 9, 2013 at 2:09 pm

    i think this sounds divine!

  • Reply
    Ocean Breezes and Country Sneezes
    June 18, 2012 at 10:48 pm

    A favorite dressing if there ever was one! Thank you for sharing!

  • Reply
    June 11, 2012 at 1:12 am

    i just made this tonight! great way to use fresh herbs in our planters. thanks!!

  • Reply
    June 10, 2012 at 10:37 am

    Thanks for visiting my blog!

    This green goddess dressing sounds tasty and it reminds me of Spring/early Summer because that is when my mom would make it. I really like it on a veggie wrap.

  • Reply
    June 10, 2012 at 1:09 am

    I really have to start making some of my dressings homemade more often. Thanks for this reminder. I love the name ‘green goddess’ dressing too. I make a version with avocado that’s great. Good dressing makes a good salad!

  • Reply
    Dom at Belleau Kitchen
    June 8, 2012 at 8:43 pm

    Ooh. It looks very good. I love the colour! I’m making three sauces to go with fish this weekend for an article. I like the look of this completely.

  • Reply
    Cathy at Wives with Knives
    June 8, 2012 at 9:39 pm

    Green Goddess is one of my favorite dressings. You use more herbs than I do and I use more anchovies than you do. I like the additional herbs, especially now that a good variety is available in the farmers’ market. And it wouldn’t be Green Goddess without the anchovies.

  • Reply
    June 8, 2012 at 9:07 pm

    This looks wonderful. I love homemade dressings and this is one that can’t be matched by commercial products. It sounds delicious. Have a wonderful weekend. Blessings…Mary

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