Green Goddess Dressing Recipe – A classic, creamy, aromatic and lip-smacking salad dressing made with flat-leaves parsley, tarragon, green onions, mayonnaise, sour cream, garlic, and lemon juice. Anchovy free dressing recipe.
According to Wiki, The Green Goddess theory came from its origins to the Palace Hotel in SFO in 1923, when the hotel’s executive Chef Roemer wanted something to pay tribute to the actor George Arliss and hit play, The Green Goddess. And this dressing became hit like the play.
It was Grown in popularity over the decades.
This dressing has all the qualities to shine at the table like its name – Green Goddess. No matter how you serve it, as an appetizer/dip or to jazz up some crisp greens or on kinds of cold pasta, it will become your new flavor enhancer.
My family is a salad lover with different types of dressings. We eat lots of salad and makes almost daily.
Our favorite salad dressings are Orange Vinaigrette, creamy dill dressing, lemon vinaigrette, and this green goddess dressing.
This green goddess salad dressing takes less than 5 minutes to make. All I did for this recipe was, took all the ingredients in a blender and blend them up until creamy.
It does not only taste great in salads but also great as a dip for crackers. It makes every vegetable more exciting.
There are many versions of this dressing. New York Times published a recipe for this dressing which included Worcestershire sauce in 1948. Later this dressing recipe included variations such as the addition of greek yogurt, basil or avocado.
In Traders Joe’s simply Goddess dressing, they include tahini and is beige rather than green.
Whereas in Panera Bread green goddess dressing They add watercress.
Ways to make Healthy Green Goddess Dressing Recipe.
If you want to make this dressing healthy there are 2 ways,
Mayo-free Green Goddess Dressing.
Use Greek yogurt instead of mayo and sour cream to make it healthy.
Green goddess avocado dressing
If you don’t want to use mayo and sour cream and want to make a healthy dressing, simply add 1 avocado and Greek yogurt instead of mayo and sour cream.
Can we make vegan green goddess dressing?
Yes, you can make this salad dressing vegan by using vegan mayonnaise and Avocado or vegan unsweetened yogurt.
Ways to serve Green Goddess Dressing. Recipes with Green Goddess Dressing
Condiments
The Goddess dressing tastes best in burgers or dip with any chips, veggies or fries. This is perfect for a crowd of a party and is a good way to eat your vegetables. No one will be able to resist this dip!
Add in hummus or Tzatziki
Add a little bit of this dressing in hummus or tzatziki to make it more delicious and earthy.
Salad dressing
Romaine, spinach, and Kale hold up better to thicker dressing go so well with this dressing. We even love it with pasta. In fact, My son loves it with pasta.
What I have done today is, I took Pasta, Asparagus, corn, peas, and water in the Instant Pot. And pressure cooked it for 4 minutes under high pressure, quick release the pressure, let it cool down completely and toss it in this simple dressing. Easy peasy! And the taste was out of the world.
If you make this recipe, please let me know. Leave a comment, rate it and don’t forget to tag a photo #cookingcarnival on Instagram. I would love to see what you come up with.
See you all next week. Happy Weekend!!
Green Goddess Dressing Recipe
Green Goddess Dressing Recipe - A classic, creamy, aromatic and lip-smacking salad dressing made with flat-leaves parsley, tarragon, green onions, mayonnaise, sour cream, garlic, and lemon juice. Anchovy free dressing recipe.
Ingredients
- 1/4 cup - Tarragon
- 1/2 cup - Italian parsley
- 1 tbsp - Chives
- 2 tbsp - Green Onions chopped
- 1 clove - garlic
- 1 tbsp - lemon juice
- 1/2 cup - Vegan Mayonnaise See Notes
- 1/3 cup - Sour Cream refer notes
- Salt and black pepper as needed.
Instructions
- Take all the ingredients in a blender and blend until creamy.
Recipe Notes
To serve this Dressing, What I have done today is, I took Pasta, Asparagus, corn, peas, and water in the Instant Pot. And pressure cooked it for 4 minutes under high pressure, quick release the pressure, let it cool down completely and toss it in this simple dressing. Easy peasy! And the taste was out of the world.
Depending on a taste, you may want to add more or less lemon juice, a little bit at a time to your taste preference.
You may substitute lemon juice with apple cider vinegar or regular vinegar too.
This dressing can be stored in an air-tight container up to a week.
To make a thinner dressing add some water, around 2 tbsp while blending.
If you want to make this dressing vegan, replace sour cream with vegan sour cream or vegan yogurt.
I haven't used anchovies, as I am vegetarian, and didn't replace it with any other ingredients. But if you want to, you can use Miso Paste instead of Anchovies.
To make it healthy, Use 3/4 cup Greek yogurt instead of mayo and sour cream. Or simply add 1 small avocado and 1/4 cup Greek yogurt instead of mayo and sour cream.
The Total calorie shown in the nutritional table is for 1.5 cups.
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