Green Goddess Dressing and Dip
One of my favorite creamy dressing/dips ever.Katie Workman dip, dressing
Serving Size: Makes 1¾ cups (12 servings)
So, what is Green Goddess Dressing, and when was it invented?
Green Goddess Dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for their celebrity chefs. Celebrity chefs back in those days were not Food Network Stars, but usually white-toqued men either from, or trained in, Europe. No one was yelling “Bam!” so much back then.
The dressing debuted in 1923 by Chef Philip Roemer to honor actor George Arliss, then a guest at the hotel while performing in William Archer’s hit play, “The Green Goddess.” Many believe it was inspired by a dressing that hailed from the kitchens serving Louis XIII, served then not with salads, but with eel. Pause on that.Creamy and vibrant with herbs, piquant with a bit of acidity, and salty-savory from anchovies.Click To Tweet
Classic and Modern Green Goddess Dressing
The original green goddess recipe is reported to contain mayo, sour cream, parsley, chives, anchovies lemon juice and vinegar, but it has been tinkered with countless times over the years by countless chef and home cooks, including yours truly.
A modernized version recently served at the hotel includes additional ingredients like spinach and chervil and capers, and a homemade mayo with raw egg yolks. Green goddess dressing may have different versions, but it’s always creamy and vibrant with herbs, piquant with a bit of acidity, and salty-savory from anchovies.
This is my most recent version, and I will surely continue to play with green goddess dressing forever. You can use it as a salad dressing, on any kind of lettuce or vegetable salad, or as a dip with crudités. I also used it to drizzle over fried green tomatoes (recipe coming!) and I couldn’t remember being that happy eating something in a long time (and I eat lots of things).
For a vegetarian version, substitute a tablespoon of rinsed capers for the anchovies.
Other Great Dressings:
- Japanese Restaurant Salad Dressing
- Roasted Asparagus with Creamy Lemon Dressing
- Pasta Salad with Chicken and Chipotle Dressing
- Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing
- 2 canned or jarred anchovies rinsed and chopped
- 1 clove garlic chopped
- 1 cup parsley leaves
- ¼ cup chopped fresh basil
- 2 tablespoons fresh tarragon leaves
- 4 scallions trimmed and cut into pieces
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground pepper to taste