Green goddess dressing. Each bite is a burst of garden freshness because of all of the herbs. And this is one a serious multitasking recipe. It's my go to snack dip with raw veggies, plus its a terrific sauce for fish, shellfish, chicken and of course over salad greens. Its creamy, quick to make, and lasts for days in the fridge. Recently I served it at a catered party and guests asked for my recipe, so here it is.
This recipe became my go-to snack dip a few years ago when my histamine intolerance exploded and I needed a simple safe dressing and dip. It’s kind of a green goddess ranch combo. For this batch I used what was growing in my garden; parsley, mint, chives, mint, and tarragon, but you can switch up the herbs.
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Dressing Ingredients
The original green goddess recipe contains sour cream, mayonnaise, anchovies, chives, parsley, lemon and white wine vinegar. If you love anchovies, try a little paste in a tube added to my recipe. It gives it a special depth of flavor but then is no longer vegan if that's a concern. A swap for anchovies is rinsed, chopped capers.
How This is Different
My Green Goddess recipe uses more fresh herbs, skips the dairy and anchovies, and uses plain white vinegar. It's dairy-free, vegan, histamine friendly and tastes terrific for everyone. I use Vegenaise, a vegan egg-free mayo, but you can easily substitute your favorite mayo. My problem with standard mayo is it's often based on highly processed soy oil, which is GMO (unless noted as non-GMO).
Vegenaise is totally plant-based. I love the clean light taste (and buy soy-free). Find it in the refrigerated dairy area, not on the shelf. It's great in any recipe calling for mayonnaise.
Why Make it Yourself
Many people like Panera Green Goddess dressing and popular bottled grocery brands. While they might taste good, they aren't so good for you. Ingredients like canola and soy bean oils (genetically modified), sugar, corn starch, corn syrup, modified food starch, cheese, whey protein concentrate, and yogurt (all dairy), are a few ingredients that might cause concern.
Then there is the is polysorbate 60, phosphoric acid, and artificial colors. None of those are in a homemade green goddess. The bottom line is make it at home because it tastes great, is simple, and healthy.
How to Make
Make it by hand or in a food processor. If you make it by hand, the dressing is white with green flecks from the herbs. If you make it in a small blender or food processor, it will be light green, as the herbs give it more color made this way.
Chef's tip: Be sure your herbs are clean and dry. Dry herbs chopped much better than wet ones.
FAQ's
As a salad dressing, as a dip for raw veggies or crackers, as a sauce or dip for fish, shellfish, chicken. It's super versatile and multipurpose.
Choose soft leafy herbs such as flat leaf (Italian) parsley, tarragon, feathery dill, and chives. Mint and cilantro provide a nice twist too. You need a half cup of finely chopped fresh herbs.
Parsley and chives are always around, but if you can't find a few others fresh use one third of the amount in dried herbs. Give the dressing time for the dried herbs to rehydrate and provide their full flavor.
If you are a fan of creamy ranch dressing, then you'll probably love Green Goddess. All of the herbs give it amazing flavor.
📖 Recipe
Ingredients
- 1 cup Vegenaise or your favorite mayo
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped tarragon
- 1 tablespoon organic white vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- â…› teaspoon white pepper
Instructions
- Add all ingredients to a bowl and stir until smooth. Alternatively add to a small blender or small bowl of a food processor and blend.
Porsche Guy says
Just made some of this to serve with salmon for dinner. Great flavor and love all of the herbs!