Green Goddess Dressing Recipe - How to Make Green Goddess Dressing & Dip

Ingredients

• 1 cup Mayonnaise (full‑fat, store‑bought or homemade)
• 0.25 cup Sour Cream (regular, chilled)
• 1 fillet Anchovy Fillet (canned in oil, rinsed)
• 1 clove Garlic (roughly chopped)
• 2 tablespoons Fresh Lemon Juice (juice of one large lemon)
• 1 tablespoon Rice Vinegar (mild, unseasoned)
• 0.25 cup Flat‑Leaf Parsley (packed, chopped)
• 2 tablespoons Chives (chopped)
• 2 tablespoons Fresh Tarragon (chopped)
• 0.25 teaspoon Cayenne Pepper (ground)
• 0.25 teaspoon Freshly Ground Black Pepper (ground)
• 1 pinch Salt (kosher or sea salt; adjust for anchovy saltiness)

Instructions

1. Prepare Herbs and Lemon

   Rinse the parsley, chives, and tarragon. Pat dry, then roughly chop the chives and tarragon; pack the parsley. Cut and juice one large lemon, reserving the juice.

   Time: PT5M

2. Add Base Ingredients

   Place 1 cup mayonnaise and ¼ cup sour cream into the blender.

   Time: PT1M

3. Incorporate Anchovy and Garlic

   Add the single anchovy fillet and the roughly chopped garlic clove to the blender.

   Time: PT1M

4. Season Lightly

   Add ¼ tsp cayenne pepper, ¼ tsp freshly ground black pepper, and a pinch of salt.

   Time: PT30S

5. Add Acidic Elements

   Pour in 2 tbsp fresh lemon juice and 1 tbsp rice vinegar.

   Time: PT30S

6. Add Fresh Herbs

   Add the chopped parsley, chives, and tarragon to the blender.

   Time: PT1M

7. Blend Until Smooth

   Blend on high for about 20 seconds, stop, scrape down the sides with a spatula, then continue blending until the mixture is completely smooth and glossy.

   Time: PT1M

8. Taste and Adjust

   Taste the dressing; add a little more salt, lemon juice, or pepper if needed, then give it a quick pulse.

   Time: PT30S

9. Serve or Store

   Transfer the dressing to a serving bowl or airtight container. Use immediately on salads, as a dip, or as a cold sauce for grilled proteins.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Anchovy Fillet: Anchovy paste (½ tsp), Capers (1 tsp, minced)
• Instead of Garlic: Garlic powder (⅛ tsp)
• Instead of Fresh Lemon Juice: Bottled lemon juice
• Instead of Rice Vinegar: White wine vinegar, Apple cider vinegar (½ tbsp)
• Instead of Flat‑Leaf Parsley: Cilantro (for a different flavor)
• Instead of Chives: Green onion tops
• Instead of Fresh Tarragon: Dried tarragon (1 tsp), Basil (for a milder note)
• Instead of Cayenne Pepper: Hot sauce (a few drops), Paprika (for less heat)
• Instead of Freshly Ground Black Pepper: White pepper

Equipment Needed

• Blender
• Spatula
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Serving Bowl or Dish

Critical Steps — Do Not Skip

• Blending until completely smooth (step 7) – ensures proper texture and prevents herb fibers from wrapping the blade.
• Tasting and adjusting seasoning (step 8) – anchovies add salt, so final seasoning must be checked.

Chef Tips from the Video

• Use fresh, bright herbs for the most vibrant flavor.
• If tarragon is unavailable, a mix of basil and a pinch of dill can mimic its sweet, anise‑like notes.
• Chill the dressing for 15‑20 minutes before serving to let flavors meld.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours when served.

Make-Ahead Tips

• The dressing keeps well refrigerated for several days; give it a quick stir before using.
• For a smoother texture after storage, blend again briefly with a splash of lemon juice or water.

Frequently Asked Questions