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.
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
PREP: COOK: TOTAL TIME:
Drizzle green goddess dressing over salad, veggies, and pasta. Or serve as a sumptuous dip with crudité.
What You Need:
What to Do:
- Place all the ingredients in a blender and blend until smooth. Season with salt to taste.
- Transfer the dip in an airtight container and refrigerate for 2 hours.