Name: Green Goddess Dressing
Prep time: 10 min
Total time: 10 min
Yield: 16
Cuisine: American
Ingredients: 2 cups watercress, tough stems removed, coarsely chopped; 2 teaspoons anchovy paste; 1/2 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon white wine vinegar; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 1/2 cup fresh parsley leaves; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh tarragon; Salt and pepper to taste

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Green Goddess Dressing made with mayonnaise, sour cream, watercress, and lots of fresh herbs. It’s delicious on salad, fish, or as a dip!

It’s easy to pull out regular old Ranch dip when you’re having a party and want to serve chopped vegetables, but it you want to serve something a little prettier and with a whole lot more flavor, give this Green Goddess Dressing a try.

This dressing is super easy to make—you just toss everything in the food processor and blend! That’s it. No chopping required! That’s my favorite kind of recipe!

Green Goddess Dressing served with vegetables

I could eat this dressing by the spoonful—it’s that good! It tastes like spring in a bowl.

Fresh herbs and watercress lend a peppery tang to the creamy base of mayonnaise and sour cream that makes this green goddess dressing an excellent choice for a hearty salad or as a dipping sauce.

Green Goddess Dressing

While many Green Goddess dressing recipes call for buttermilk, which I don’t care for in dressings, this one from Canal House uses mayonnaise and sour cream as the base.

With fresh parsley, chives, and tarragon, and a little flavor from anchovy paste, you have a lovely dressing that can work for you in a variety of ways.

You might also like my Smoked Salmon dip or Green Herb Dip for your party!

What are your go-to party dips?

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Green Goddess Dressing

Yield: 16 tablespoons

Prep Time: 10 minutes

Total Time: 10 minutes

This Green Goddess dressing is excellent drizzled over a salad or used as a dipping sauce for crudités.

Ingredients

2 cups watercress, tough stems removed, coarsely chopped
2 teaspoons anchovy paste
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 cup fresh parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
Salt and pepper to taste

Instructions

Toss everything except salt and pepper into food processor or blender and puree until smooth.
Season with salt and pepper.

Notes

Can be made 2 days in advance; cover and keep refrigerated.

Adapted from Canal House Green Goddess Dressing.

Nutrition Information:

Yield: 16 Serving Size: 16 tablespoons
Amount Per Serving: Calories: 56Saturated Fat: 1gCholesterol: 4mgSodium: 76mg