Green Goddess Salad Dressing – Southern Bite

This Green Goddess Salad Dressing Recipe combines mayo, sour cream, fresh herbs, lemon and garlic for a creamy, flavorful dressing that also makes a great dip!

Can I use dried herbs in Green Goddess salad dressing?

The unique flavor of this dressing comes from the fresh herbs, so I wouldn’t recommend using dried herbs as a substitute for the fresh ones.

To make the process easier, I used the pretty little clam packs of fresh herbs you find in the produce section of the grocery store. I did this for both the tarragon and the chives. Each is about 1/2 to 3/4 ounce and the perfect amount for this recipe. For the parsley, you’ll need a large quantity to get the half cup required, but finding parsley is usually pretty easy.

Where’s the anchovy?

Most traditional green goddess dressing recipes call for anchovies or anchovy paste. I happen to not be a huge fan of anchovies and the fishy flavor they exude. So, just like in my Creamy Caesar Dressing recipe, I substituted Worcestershire sauce for the anchovy. It provides the great umami depth of flavor without the fishy aftertaste.

Ingredients needed:

• Mayo – This is the main base for your dressing, so use the good ingredients. You all know Duke’s is my go-to mayo. Please no miracle whip here.
• sour cream – Choose a sour cream that you would eat on its own. You know, if you ate sour cream alone. You can opt for lower-fat sour cream, but it will affect the consistency a bit. I guess you can use Greek yogurt here too.
• Parsely – Just grab a large bunch of fresh parsley from the grocery store’s produce section. I usually use Italian flat-leaf parsley, but curly parsley will do, too.
• tarragon – This isn’t an herb I use often, but I think it’s pretty important for flavor. I just use the little 1/2 ounce clear clam packets you can find in the produce department and it seems like the perfect amount.
• chives – FYI, chives and spring onions are not the same thing. Like the tarragon, I buy the chives in small, clear shell packages.
• lemon juice – Fresh is best here.
• Garlic – A fresh clove of garlic enhances the flavor! Avoid the canned chopped garlic if you can.
• Worcestershire – Instead of anchovies, I use Worcestershire sauce. It adds depth and umami to the dressing without the fishy aftertaste.
• NEWS – I know I’m going to hate this ingredient, but just like my ranch dressing, I wouldn’t add it unless I thought it was important. MSG occurs naturally in many foods such as tomatoes, cheese and beets. In this dressing, it adds tremendous flavor to the flavor! However, if you feel like you are sensitive to MSG, you can definitely omit it. I usually use MSG’s Accent brand.