Embrace the vibrant flavors of fresh herbs with Green Goddess Dip, a luscious, creamy delight that will elevate your snacking experience! Dive into the refreshing blend of mayo, sour cream, parsley, green onion, and other zesty ingredients, creating a delectable dip perfect for veggies, chips, and crackers. It’s also a great salad dressing or spread for sandwiches.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What Makes the Green Goddess Dip the Quintessential Vintage Dip So Good?
Legend has it that Green Goddess salad dressing was developed in 1923 at the Palace Hotel in San Francisco. The name came from a popular play that was running in the city at the time, while the original recipe came from Chef Philip Roemer.
Although guests in the dining room at The Palace Hotel favored Green Goddess served over canned artichokes, you'll probably find this version is better as a dip for fresh veggies or served as a salad dressing.
Why You Should Try This Recipe
Don't run away when you see anchovies on the list of ingredients. This dip recipe is delicious.
So, what does Green Goddess Dip taste like? Well, it isn't overly fishy if you are worried about that. In fact, it tastes very much like an herby version of a rather good Caesar salad dressing with a touch of spice and citrus.
Try it once, and you may even find it a bit addictive!
Simple Green Goddess Dip Ingredients
To make this Green Goddess Dip recipe, you'll need:
- Sour cream
- Lemon juice, freshly squeezed is best
- Tabasco sauce
- Worcestershire sauce
- Garlic powder
- Half & Half
- Ground white pepper
- Green onion
- Anchovies or anchovy paste
Some people may want to try replacing the mayo with plain yogurt to cut back on fat and calories.
Not a big fan of anchovies? Try replacing them with a tablespoon of capers or two tablespoons of minced kalamata olives.
How to Make Green Goddess Dip
To prepare this simple Green Goddess Dip:
- Roughly chop the parsley and green onions. Put them to the side for later.
- In a bowl, combine the mayonnaise, sour cream, lemon juice, salt, Tabasco, Worcestershire sauce, garlic powder, half & half, and ground white pepper.
- Pour the mayo mixture into a blender.
- Add the parsley, green onion, and anchovies.
- Puree until smooth.
- Transfer the dip to an airtight container and keep it in the fridge.
What to Serve With This Dip
Just about any veggie will taste better with a bit of Green Goddess, but those aren't your only dipping options. Serve a big bowl of the did alongside a selection of dippables, including:
- Carrot and celery sticks
- Cucumber and green pepper strips
- Blanched and cooled cauliflower and broccoli florets
- Baked pita or bagel chips
- Toasted slices of artisan bread
How Else Can You Use It?
Many people ask, what is Green Goddess Dip, and what can I do with it? The answer is a lot! Here are just a few suggestions:
- Dress a salad. It is a wonderful replacement for Caesar dressing.
- Brush on grilled fish, shrimp, or chicken.
- Spread it on a sandwich spread in place of mayo.
- Drizzle on a baked potato and top with cheese and bacon.
- Use Green Goddess as a sauce in a pasta salad.
How to Store the Leftovers
Discard any dip that you served, but you can refrigerate any unserved Green Goddess Dip in an airtight container.
How Long Will It Last
Finishing the dip as soon as possible is best, but it should last in the fridge for three or four days.
Green Goddess Dip
- 1 cup mayonnaise
- ½ cup sour cream
- 1 ½ teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon Tabasco sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ cup half and half
- ¼ teaspoon ground white pepper
- 1 tablespoon minced parsley
- 1 green onion
- 1 ounce anchovies or anchovy paste
- Combine mayonnaise, sour cream, lemon juice, salt, Tabasco, Worcestershire sauce, garlic powder, half and half, and ground white pepper in a blender. Pulse the blender a few times.
- Add parsley, green onion, anchovies, and puree for about 30 seconds or until the dressing is smooth.