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Green goddess is one of the world’s great dressings. A beautiful pale green goddess-y color, creamy, herby — it’s perfect for all sorts of salads. Try it on a Spinach Salad, a Crunchy Mixed Greens Salad, or this Romaine Salad with Queso Fresco. It’s also wonderful drizzled over tender cooked veggies like Grilled Onions, Roasted Cauliflower, Air Fryer Brussels Sprouts, and Roasted Carrots.

Green goddess dressing is also perfect as a dip for raw veggies (or crudités) such as carrots, bell peppers, cucumbers, celery, and so on. 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 happily eat lots of things!).

Green goddess dressing was first created at the Palace Hotel in San Francisco, an opulent 19th-century hotel noted for its celebrity chefs. Celebrity chefs back in those days were not Food Network Stars but usually, men wearing white toques who either hailed from or were trained in Europe. Since those days, green goddess dressing has seen many different iterations, 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.

Green Goddess Dressing in a glass jar.

Green Goddess Dressing: Creamy, vibrant with herbs, and piquant with a bit of acidity, this reciope is perfect on salads as as a dip.

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History of Green Goddess Dressing

The dressing debuted in 1923. Chef Philip Roemer created it to honor actor George Arliss, a guest at the hotel who was then performing in William Archer’s hit play, “The Green Goddess.” Many believe that green goddess dressing was inspired by a dressing that hailed from the kitchens serving Louis XIII, served then not with salads but with eel. Pause on that.


  • Anchovies – Canned or jarred anchovies, rinsed and chopped, add a bit of salty depth but no discernible fishiness! For a vegetarian option, see variations and substitutions.
  • Garlic
  • Parsley – One of three herbs that bring the characteristic aromatic energy to this dressing. Use fresh, vibrant green flat-leaf parsley for best results.
  • Basil – Fresh basil is the second herb, super summery.
  • Tarragon – This third herb has tough stems and skinny, scented leaves — to remove the leaves from the tarragon stem, just pinch the stem and run your fingers down it. These leaves are powerful, so you don’t need much.
Spoon drizzling Green Goddess Dressing over a green salad.
  • Scallions – Trimmed and cut into pieces. Remember that you’re processing these ingredients, so you don’t need to chop super finely.
  • Lemon juice and white wine vinegar – These ingredients give this dressing the punch of acidity that it needs.
  • Mayonnaise and sour cream – Mayo and sour cream add creaminess to this recipe and help it emulsify.
  • Dijon mustard — Mustard adds a touch of sharpness.

Variations and Substitutions

  • Substitute 1 tablespoon of rinsed and drained capers for the anchovies for a vegetarian version.
  • You can use green goddess as a salad dressing on any lettuce or vegetable salad, from a super simple shredded romaine salad to a salad filled with other items. Try a mix of chopped lettuce, sliced radishes, cucumbers, and slivered onions or shallots.
Woman dipping a carrot into Green Goddess Dip.

How to Make Green Goddess Salad Dressing

  1. Combine ingredients: Place the anchovies, garlic, parsley, basil, tarragon, scallions, lemon juice, vinegar, mayonnaise, sour cream, and mustard into a food processor or blender.
  2. Blend: Process until fairly smooth.
Green Goddess Dressing in a glass jar with a spoon.

Make Ahead and Storage

This salad will last for 5 days in the fridge in a tightly sealed container.


What is green goddess dressing made of?

The original green goddess recipe contained mayo, sour cream, parsley, chives, anchovies, lemon juice, and vinegar. However, it has been tinkered with countless times over the years by countless chefs and home cooks, including yours truly. A modernized version recently served at the hotel includes additional ingredients like spinach, chervil, capers, and homemade mayo with raw egg yolks.

Is green goddess salad vegetarian?

Traditionally, green goddess dressing is made with anchovies — which means it’s certainly not vegetarian. However, if you’re looking to approximate the taste of anchovies in a vegetarian recipe, try using capers in the place of the fish.

What to Serve With Green Goddess Dressing

Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing

Grilled Asparagus with Vinaigrette

All-Green Crudités Basket

More Great Salad Dressing Recipes

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Green Goddess Dressing

5 from 3 votes
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 12 People
Green goddess is one of the best creamy, herby dressings ever (and also don't forget to use it as a dip!).


  • 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 of rinsed and drained capers for the anchovies for a vegetarian version.
  • This salad will last for 5 days in the fridge in a tightly sealed container.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!


  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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