Green Goddess Salad Dressing

A glass jar filled with creamy green sauce sits on a wooden board, surrounded by fresh herbs, a lemon, and garlic cloves.

Green goddess salad dressing combines parsley, basil, garlic, anchovy, mayonnaise, and sour cream into a smooth, creamy herb dressing that thickens slightly as it chills and clings well to greens.

Keyword green goddess salad dressing

Servings

Calories 215

Author Gina Dickson

Ingredients

¼ cup fresh parsley stems removed, roughly chopped
5 basil leaves large fresh, leaves
1 tablespoon lemon juice
1 tablespoon water
¾ cup mayonnaise
¼ cup sour cream
1 teaspoon garlic chopped - be careful not to use to much fresh garlic as it will get a stronger flavor as it sets
1 anchovy fillet about 2 inches long
¼ cup green onion green part only, chopped
1/2 teaspoon red pepper chili flakes
1/2 teaspoon black pepper
1/2 teaspoon salt

Instructions

Soak the Herbs

Combine the parsley, basil, lemon juice, and water in a small bowl.
¼ cup fresh parsley, 5 basil leaves, 1 tablespoon lemon juice, 1 tablespoon water
Let the mixture sit for 15 minutes to soften and infuse.

Blend the Dressing

Add the basil mixture, mayonnaise, sour cream, parsley, garlic, and anchovy, green onion, red pepper flakes, black pepper and salt to a food processor or blender.
¼ cup fresh parsley, ¾ cup mayonnaise, ¼ cup sour cream, 1 teaspoon garlic, 1 anchovy fillet, ¼ cup green onion, 1/2 teaspoon red pepper chili flakes, 1/2 teaspoon black pepper, 1/2 teaspoon salt
Blend until completely smooth, scraping down the sides as needed to ensure everything is fully incorporated.

Finish and Chill

Transfer the dressing to a glass jar or medium bowl.
Cover and refrigerate for about 1 hour to allow the flavors to meld.

Notes

Storage: Store in a tightly sealed jar or airtight container in the refrigerator for up to 3 days. Because it contains fresh herbs and garlic, do not leave it at room temperature for extended periods.

Nutrition