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.
What are your go-to party dips?
If you’ve tried this recipe, please rate the recipe and leave me a comment below!
You can also follow me on Facebook, Twitter, Instagram, and Pinterest.
And please join the Southern Food and Fun Facebook group to get all the Southern Food and Fun recipes.
- 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
- 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.
Nutrition Information:Yield: 16 Serving Size: 16 tablespoons
Amount Per Serving: Calories: 56 Saturated Fat: 1g Cholesterol: 4mg Sodium: 76mg