Skip to Content

Green Goddess Dressing

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:

Green Goddess Dressing served with vegetables

Green Goddess Dressing

4.34 from 3 votes
save to your free collection
This Green Goddess dressing is excellent drizzled over a salad or used as a dipping sauce for crudités.
save print pin
prep time: 10 mins
total time :10 mins
servings :16 tablespoons
author: Lucy Brewer


  • 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.
Click here to save this recipe to your Pinterest board!
Serving: 16tablespoonsCalories: 56kcalSaturated Fat: 1gCholesterol: 4mgSodium: 76mg
love this recipe?share on Instagram and tag @southernfoodandfun!
Recipe Rating

Maris Baker

Saturday 8th of May 2021

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!


Saturday 30th of May 2020

This is the classic recipe-just perfect! Thank you!