Green Goddess Dressing Recipe (2024)

I have also been making green goddess dressing more or less like this for years, sometimes going a little heavier on the anchovy and tarragon and using a couple of scallions as well. And guess what? You can use a similar cheat to make Caesar dressing— just add lemon juice, garlic, anchovy and Parmesan to mayo (I’m partial to Trader Joe’s organic) and blend. One more thing—I use my immersion blender instead of a food processor— way easier clean-up.

What non-dairy ingredient can I substitute for 1/3 cup Greek yogurt?

I make green goddess by packing a half-pint mason jar with herbs, whatever I have, or parsley & scallions in winter. Then I fill the jar 1/3 with olive oil, another third with rice vinegar. Endless variations: You can throw in garlic if you like. Use tahini in place of the oil, with lemon juice, not vinegar. Experiment!Mason jars are the same size as a standard blender base. Screw the base on the jar and whiz away to perfection.

For vegans I would suggest substituting capers for anchovies. A good sour cream can be substituted for Greek yogurt. I too add a bit of garlic when I am in the mood. This recipe is delicious over a green salad or as a sandwich spread.

I prefer to use anchovy paste; if my boyfriend sees those little whiskery bones in a half anchovy - even just waiting in the kitchen - he won't be happy; with the tube of anchovy paste he's astonished at the deliciousness of his meal and it doesn't enter his mind there might be anchovies in it. Never mention them.

Vegetarian substitute for anchovies:(1) These all provide umami, which is the real function of anchovies when used as "background' flavoring. Pick any combo that you like. -nutritional yeast flakes-bragg's liquid aminos-soy sauce or tamari[note that the bragg's & soy sauce are salty; add , taste, bef salting]Grana Padana or Parmigiano-Reggiano(2) if you specifically want a hint of fish as well, crumble some seaweed to powder or use Nori flakes.

Fantastic! Who needs sex when we've got this amazing dressing?!

Duke’s Mayo or bust!!Also I blitz raw cashews as a mayo/yogurt substitute with some EVOO.

Made this recipe as is, except I subbed white miso paste for the anchovies to make it vegetarian. I added about 2 tbsp of paste. It was a big hit with the family. I’ll be adding this dressing to more dishes in the future. Delicious!

White miso, capers, or olives would be some possibilities.

I made this almost exactly as written - a little extra lemon juice, and reversed the quantities of parsley and basil accidentally. And added half an avocado to sort of merge this recipe with the one in SFAH. I genuinely think this is the most delicious salad dressing I have ever eaten.

sometimes I add a shake or two of Worcestershire, in place of anchovies.

Thanks, Samin, for the validation. I've been making it this way for years, but I add a small clove of chopped garlic. This is divine on a seafood salad!

I would leave out the tarragon and anchovies, two aftertaste gremlins in my mouth, but my taste-imaginator tells me this would still be very satisfying on any salad. Maybe I add a small garlic clove, minced, in substitution for my missing anchovy fillets.I want the flavors to remain delicate and keep me wanting more, desperately chasing my salad to the bottom of the bowl, perhaps embarrassing myself in my frenzy.

Subbed tahini for mayonnaise and meyer lemons for regular. Delicious!

I like this dressing but it’s thick so it needs to be mixed in salad for sure

This dressing is a mouthful of Summer Nirvana. Used lime juice because margaritas and a splash of fish sauce because I was out of anchovies.

I used about a 2” squeeze of anchovy paste. It’s delicious!

I'm not a fan of creamy dressings but I needed something fast for a group. I had tarragon, parsley and chives in the garden but no basil so I threw in a spoonful of pesto. Wow! Raves all around. I'm a convert - I'll definitely make this again.

Herby, bright, creamy, perfect, make it.

Nice. I substituted 1/4 tsp miso for the anchovy to please an anchovy-averse dinner guest.

For those of you who grow your own garlic, consider adding a few very young garlic scapes to this recipe. It elevated the flavor profile and made it even more delicious.

So what do you do with the rest of the tin of anchovies? I love them but don't want to eat an entire tin by myself, toss them out or keep them refrigerated for a couple months, as AI says you could. Maybe tubed anchovy paste makes more sense? And Duke's mayonnaise is far better than Hellmans (according to a bunch of chefs polled by Allrecipes -- and me).

Anchovies are the best ingredient for so many dishes. Don’t skimp on the anchovies! Once they’re blended, no one can discern where the wonderful umami is coming from. Use also in pasta sauces instead of extra salt. They melt into sauces for a wonderful depth of flavor. Too many people are skittish of anchovies! Use them!!! They are amazing.

It needs garlic

Have been using this recipe with whatever herbs I have at the time – today was cilantro, basil, mint, chives. Haven’t had a bad dressing yet! I do add extra lemon though because I love it extra lemony. The anchovies make this extra delicious.

I did not have anchovies so I substituted with a little soy sauce. Delicious!

Quick, delicious, easy!

I've used this recipe as a guide for making Green Goddess dressing but have subbed nonfat Greek yogurt, less mayonnaise, a squirt of extra virgin olive oil and some miso (in place of anchovies) - it's worked well.

This dressing was delicious! But, I would pair down the anchovies next time to just 1, it was a bit too fishy for me (and I love fish). I used high grade filets packed in oil and used leftovers on some bruschetta and they were great.