Green Goddess Dressing and Dip

IMG_0219So the Super Bowl is right around the corner, one of America’s biggest party days. Veggie trays are common place and the most popular dip seems to be ranch. Before ranch dressing had reached its popularity, Green Goddess enjoyed the spotlight, especially in the western part of the country. I decided for my contribution to the Super Bowl party this year I’d make this dressing which goes great with a veggie tray. Green Goddess dressing was created in the 1920′s at the Palace Hotel in San Fran. The ingredients are basic: mayo, sour cream, parsley, garlic, chives or scallions, lemon juice, tarragon, anchovy and pepper. I’ve changed it up a little by adding fresh basil and replacing the anchovy with kalamata olives just to keep it vegetarian but still have that salty bite.


  • 6 ounces Mayonaise
  • 6 ounces Sour Cream
  • 2 cloves Garlic
  • 1/2 cup Fresh Parley
  • 1/4 cup Fresh Tarragon
  • 1/4 cup Fresh Basil
  • 2 Scallions, chopped
  • Juice of 1 lemon
  • 6 Kalamata olives
  • 1/4 tsp Pepper

Combine all ingredients in a blender or food processor and blend until smooth. Works great as a dip or dressing and can be made a day or two ahead of time. Thanks for looking, enjoy!

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