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!
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
👋 Want the printable recipe? Just scroll down!
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
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.
Nutrition Information:
Yield: 16 Serving Size: 16 tablespoonsAmount Per Serving: Calories: 56Saturated Fat: 1gCholesterol: 4mgSodium: 76mg
Connie
Saturday 30th of May 2020
This is the classic recipe-just perfect! Thank you!