Green Goddess Dressing Recipe (2024)

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Last Updated May 15th, 2024 at 11:28 am by Lisa

Green Goddess Dressing bursts with fresh herbs and delightful flavor! Today, I am sharing my Mom's original Green Goddess recipe exactly the way she made it back in the day. It was wildly popular in Southern California in the 1970s, and still is to this day...

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Reader Review

⭐️⭐️⭐️⭐️⭐️ "This recipe is more authentic to the actual 1970 California style Green Goddess dressing my mother used to make, with some variation, but still far more similar to the original than you'll see in so many "modern" day green goddess dressings which substitute yogurt for mayo, add avocado, and practically no vinegar. The amount of vinegar is key to creating this original flavor and is missing from so many new modern recipes."

For years, this recipe from my Mom rested in my family collection of California Food Recipes with many others. I finally pulled it out, and made it. Wow! Memories flooded back of weeknight dinners at home with my family around the table in the 1970s and '80s. Oh my gosh, I burst into tears when I licked the spoon and got a taste!

Growing up, I remember a mayo jar tucked neatly on the glass shelf of our fridge, with this gorgeous green dressing inside.

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Green Goddess Dressing Recipe

I cherish this recipe card in my Mothers handwriting. It was one of her all-time favorite salad dressing recipes. Be sure to check out all our Salad Recipes on Delicious Table!

Green Goddess Dressing Ingredients

So what is in Green Goddess Dressing? Well, the original recipe has very simple ingredients.

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  • 1cupmayonnaise
  • ½cupsour cream
  • ⅓cupfinely minced flat-leaf parsley
  • 3tablespoonsfinely chopped fresh chives and or green onions
  • 3tablespoonsanchovy paste(or swap 3 anchovy fillets)
  • 3tablespoonstarragon wine vinegar(see recipe notes to make it at home or for swaps)
  • 1tablespoonfresh lemon juice
  • 1clovegarlic crushed
  • pinch kosher sea salt
  • pinchblack pepper
  1. In a blender or food processor, add mayonnaise, sour cream, finely minced parsley, green onions (and or chives), anchovy paste, tarragon vinegar (or white wine vinegar), lemon juice, crushed garlic, kosher sea salt, and black pepper.
  2. Blend on high speed until smooth about 30 seconds until it reaches a creamy texture. then chill until ready to use in a covered bowl or jar with a lid.
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Recipe Notes, Swaps, and Variations

Most modern recipes call for avocado. The original recipe has been turned into a vegan green goddess dressing. But that's not the way it was made in Southern California even though we are known worldwide for our avocados!

In my humble opinion, this is the original recipe from back in the day and is the best Green Goddess Dressing recipe.

Those variations are all up to you, but hey this is so good, why change a California classic?

Vinegars: White winevinegaris the besttarragon vinegar substitute, Champagnevinegar, apple cider vinegar, or ricevinegar may be used but it won't be the same taste.

Best Substitutes For Tarragon Vinegar: In the last year, I could not find tarragon vinegar at my grocery store. You can make tarragon vinegar at home. Mix 1 cup white wine vinegar and put 1 teaspoon dried tarragon in a tea strainer or a tablespoon of fresh tarragon leaves. Let it steep at room temperature for a few days, and it flavors the vinegar to use in recipes. You can also place fresh tarragon in white wine vinegar, and it will flavor the vinegar!

Flavor Variations: As recipes do, they all evolve over time. There are so many green goddess versions with mint, cilantro, cloves garlic, basil, dill, ripe avocado, cashews, lime juice, and just a few teaspoons of anchovy paste.

Anchovy Paste: Substitute canned anchovies with 2-3 whole anchovies for 3 tablespoons of anchovy paste. Also, you can reduce the amount of anchovy paste if you prefer as it is a strong flavor.

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Green Goddess Salad Dressing Recipes became very popular in the 70s and most people might think it was named for its green-tinted color, but there is a great deal of history with this recipe.

It has come in and out of popularity over the decades, both as a homemade salad dressing and sold bottled in grocery stores since the 1920s.

Modern versions often include ingredients like Greek yogurt in place of mayonnaise, avocado, egg yolks, Dijon mustard, and tarragon leaves. Recipes do change with time, but the original is so good.


Food historians give credit to Executive Chef Philip Roemer of the Palace Hotel in San Francisco California, who invented Green Goddess Salad Dressing in 1923 to honor actor George Arliss, who was staying in the hotel while he starred in a play called “The Green Goddess.”

It is widely believed, that Chef Roemer’s Green Goddess salad dressing was created after sauce verte au pain by a French Chef to Louis XIII. Today, Sauce Verte has a mayonnaise base, with herbs like tarragon, parsley, and sage.

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Mom's Original 1970s Recipe For Green Goddess Dressing

I will never be sure how my Mom got this recipe in the 1970s, but it was very popular among her friends. Many of those Ladies were home economists. Mom was an amazing home cook and taught cooking classes as a high school teacher in Southern California.

Our home life was filled with delicious homemade meals, entertaining guests was a weekly event and part of our family life. We were either preparing for dinner parties or cleaning up from one!

Mom had many family friends who were cookbook authors, cooking instructors, appliance demonstration experts, and food stylists. From an early age, food, cooking, and entertaining were a big part of my life.

How Can I Use It?

There are so many ways to use this classic California recipe for salad dressing. Try your recipe for Green Goddess Salad Dressing on a relish tray as a veggie dip, for a fried shrimp sauce, or toss it into hot pasta.

  • Drizzle it as a Green Goddess Sauce onto grilled, fried, or roasted shrimp!
  • Serve with steamed artichokes.
  • Use as a Green Goddess Salad dip.
  • Serve as a sauce with oysters.
  • Use as a roasted vegetable sauce topping.
  • Dollup on grilled or baked chicken.
  • Drizzle on a Chilled Iceberg lettuce salad
  • Serve veggies with this flavorful dip on a crudité platter with carrots, radishes, cherry tomatoes, broccoli...
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How do you store this Original Green Goddess Dressing Recipe?

This dressing can be made ahead for the week, chilled in the fridge, and drizzled over salads greens during your busy weeknights or your next dinner party. Or use it up as a dip with cut-up vegetables.
-Keep in a small Mason jar in the fridge for up to a week.
-Serve as a dip, or toss with salad greens for a dressing - makes 2 cups.

How to serve Green Goddess Salad Dressing?

Over a simple green salad is the best, use fresh spinach, herbs, mixed salad greens or a wedge. Just pour, and toss.

Is Green Goddess Dressing Keto?

Yes! This dressing is great for those of you following low-carb Keto diets.

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More Salad Dressing Recipes

The best Ranch Dressing because it uses real fresh ingredients. It is easy, made in minutes, and you pop the buttermilk dressing right in the fridge to enjoy all week.

"Make and Shake" this Meyer Lemon Vinaigrette in a Mason jar in just minutes. Store in the fridge for up to two weeks. Better than any bottled dressing.

Parmesan Lemon Vinaigrette is made in a mason jar, this homemade salad dressing recipe is made in minutes with real lemon and parmesan cheese.

With just 5 simple ingredients, this Blue Cheese Dressing is an easy recipe made in minutes. It also works great as a dip for buffalo wings or a chip dip.

  • Homemade Buttermilk Ranch Dressing
  • Meyer Lemon Citrus Vinaigrette
  • Parmesan Lemon Vinaigrette
  • Blue Cheese Dressing


Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletterand share this recipe with your friends onFacebook,Pinterest,andInstagram.

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Green Goddess Dressing: Original California Recipe Without Avocado

Green Goddess Dressing bursts with fresh herb flavor. This original Green Goddess Dressing recipe became a wildly popular Southern California recipe in the 1970s. Serve as a salad dressing, a cold dip with vegetables, with grilled shrimp, or toss into hot pasta.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 32 2-tbsp servings (2 cups)

Calories 58kcal

Author Lisa Hatfield


Green Goddess Dressing Ingredients

  • 1 cup mayonnaise
  • ½ cup sour cream
  • cup finely minced parsley
  • 3 tablespoons finely chopped chives and or green onions
  • 3 tablespoons anchovy paste (or swap 3 anchovy filets)
  • 3 tablespoons tarragon wine vinegar (see recipe notes to make it at home)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic crushed
  • pinch kosher sea salt
  • pinch black pepper

US Customary - Metric


  • In a blender, add mayo, sour cream, minced parsley, green onions (or chives), anchovy paste, tarragon vinegar, lemon juice, crushed garlic, sea salt, and pepper.

  • Keep in a small Mason jar in the fridge for up to a week.

  • Serve as a cold dip, or toss with salad greens for a dressing - makes 2 cups.



This dressing can be made ahead for the week, chilled in the fridge, and drizzled over salads greens during your busy weeknights or your next dinner party. Or use it up as a dip with cut-up vegetables!

  • Keep in a small Mason jar in the fridge for up to a week.
  • Serve as a dip, or toss with salad greens for a dressing - makes 2 cups.


Calories: 58kcal | Carbohydrates: 0g | Protein: 0g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 9mg | Iron: 0.1mg

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Green Goddess Dressing Recipe (2024)


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