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 with cucumbers and tomatoes

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?

Join Southern Food and Fun Community group
and Southern Potluck group!

And please follow us on social media:

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
4.50 from 4 votes

Green Goddess Dressing

This Green Goddess dressing is excellent drizzled over a salad or used as a dipping sauce for crudités.
Prep: 10 minutes
Total: 10 minutes
Servings: 16 tablespoons


  • 2 cups watercress, tough stems removed, coarsely chopped
  • 2 teaspoons anchovy paste
  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ½ cup fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • Salt and pepper to taste


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


Can be made 2 days in advance; cover and keep refrigerated.
Adapted from Canal House Green Goddess Dressing.


Serving: 16tablespoons, Calories: 56kcal, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 76mg
Course: Sauces
Cuisine: American
Calories: 56
Keyword: green goddess dressing
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!
Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Follow Lucy on social media:

You May Also Like:

Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. We won't send you spam. Unsubscribe at any time.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    My family eats this with practically everything! Great as a spread on powerhouse sandwiches. I put in half the Mayo, to make it healthier and put in half an avocado instead. Yum!