Traditionally made with anchovies we switch things up to turn this delightful, delectable green goddess dressing vegetarian. Still bursting with flavor – just less fishy.

This classic, creamy savory salad dressing was dreamed up in the 1920s by a chef at San Francisco’s Palace Hotel for actor George Arliss, who was at the time starring in a play called, you guessed it, Green Goddess.

Green Goddess Dressing

Doubling as both a dressing and a dip, drizzle green goddess dressing over salad, veggies, and pasta. Or serve as a sumptuous dip with crudité or add to sandwiches instead of mayonnaise.

Green Goddess Dressing

YIELD:

PREP: COOK: TOTAL TIME:

Drizzle green goddess dressing over salad, veggies, and pasta. Or serve as a sumptuous dip with crudité.

What You Need:

2 cups watercress sprigs
2 tbsp fresh rosemary
2 tbsp fresh mint
½ cup parsley
1 spring onion, chopped
½ teaspoon finely grated lemon peel
½ medium avocado
½ cup sour cream (or Greek yogurt)
1 ½ tablespoons fresh lemon juice
1 teaspoon creamed horseradish sauce
1 garlic clove, peeled
Salt to taste

What to Do:


  1. Place all the ingredients in a blender and blend until smooth. Season with salt to taste.


  2. Transfer the dip in an airtight container and refrigerate for 2 hours.

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Green Goddess Dressing was last modified: March 5th, 2016 by the team