Green Goddess Dressing and Dip

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.

Green Goddess Dressing and Dip

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.

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Green Goddess Dressing and Dip

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.

Green Goddess Dressing and Dip

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 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.

Green Goddess Dressing and Dip

Other Great Dressings:

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Green Goddess Dressing and Dip

One of my favorite creamy dressing/dips ever.
Yield: 12 People
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes


  • 2 canned or jarred anchovies rinsed and chopped (see Note)
  • 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


  • Place the anchovies, garlic, parsley, basil, tarragon, scallions, lemon juice, vinegar, mayonnaise, sour cream, and mustard into a food processor or blender. Process until fairly smooth.


Substitute 1 tablespoon rinsed and drained capers for the anchovies for a vegetarian version.

Nutrition Information

Calories: 132.18kcal | Carbohydrates: 1.94g | Protein: 1.15g | Fat: 13.54g | Saturated Fat: 3.34g | Cholesterol: 13.76mg | Sodium: 119.62mg | Potassium: 94.24mg | Fiber: 0.4g | Sugar: 0.85g | Vitamin A: 635.11IU | Vitamin C: 8.77mg | Calcium: 41.87mg | Iron: 0.86mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. I would rate this a 10 if I could. It is refreshing, creamy, perfect for dipping salads and more. Pour it over anything. My family, and teens are so crazy about it, they kept coming over to my house just to find something to eat with it. Finished the whole thing.

  2. This was a perfect Green Goddess. Tangy, herbaceous, with just the right amount of acidity. Used it for a deconstructed salad platter so it had double duty as a dip.

    1. So happy to hear it! I know, I can never decide if it like it best as a dressing or a dip, and sounds like you found the best of both worlds!

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