Green Goddess Dressing

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 1 1/2 cups
LEVEL: Easy

ingredients

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Directions

Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.

Serve with crudite and green salad.

Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.

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  • on November 30, 2013

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    I love your cooking show, so no disrespect intended...but was totally disappointed in your Green Goddess recipe. Let's call it what it is...you can call this Dressing/Dip "Green Something" but not Green Goddess because you have left out the main and most important ingredient from the original recipe that earns the name of Green Goddess and that is anchovies. When you mix them in no one will ever know they exist in the recipe but they give it the undeniable delicious taste of Green Goddess. Maybe you could call it unauthentic Green Goddess? Thanks, but I'll stick to the original version of my favorite dressing from San Francisco. I'm a west coast gal and like to honor our original recipes.

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  • on July 28, 2012

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    I love this dressing. I had plenty of basil in the garden so was looking for a great recipe. The only think I did different was to use Vegenaise instead of Mayo. I just read the reveiw below and she did too. I have used it as a dip and salad dressing. I have passed this on to my sister-in-law and daughter and they both love it.

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  • on July 13, 2012

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    I was watching Kelsey's show while folding laundry. She started to make Green Goddess dressing and I cringed! When I was little my grandparents used to love to take us to this "Landmark" restaurant near LAX, anyways there "famous" house dressing was Green Goddess and it was this bright green slop just plopped in heaping amounts on top of a house salad and it was awful!!! So my first reaction was to change the channel, but I was also curious to see what made this dressing so awful?? As I watched, it had nothing but great ingredients, most of which I stock or have in my garden. I decided to make it as hers wasn't a bright goopy green like I remember. I used some fresh oregano and fresh thyme along with the basil as I didnt have enough basil to make a packed cup. Oh and I used Veganese instead of mayo as I am vegetarian but don't eat eggs and its a fabulous alternative if not better than mayo, in my opinion. IT WAS DELICIOUS!!!!! So thrilled I didn't change the channel! Thank you Kelsey!

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