Food and Recipes Dish Salad Green Goddess Dressing Recipe Be the first to rate & review! This classic West Coast dressing serves double duty as a thick and creamy dip for crudités or a flavorful dressing for robust lettuces and main dish salads. The addition of anchovies or anchovy paste is close to the original, but you can leave it out of the recipe and still create a delicious (and green) herb-filled dressing. This recipe is easy to make and stores up to a week in the refrigerator, so blend a batch on the weekend and use throughout the week. Drizzle Green Goddess Dressing over grilled chicken, seafood, or steak, dress a potato salad or stir into hot rice or pasta. By Nick Wallace Nick Wallace Mississippi native Nick Wallace has been named one of the best chefs in his home state. In addition to running Nick Wallace Culinary, Nick Wallace Catering, and Nissan Café by Nick Wallace, he has also appeared on the Food Network and competed in Top Chef season 19. Southern Living's editorial guidelines Updated on March 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick Active Time: 10 mins Total Time: 10 mins Yield: 8 serves Ingredients 2 teaspoons anchovy paste (or 3 canned anchovy fillets) 1 small garlic clove, minced (about 1 tsp.) 3/4 cup mayonnaise 3/4 cup sour cream 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon 3 tablespoons chopped fresh chives 2 tablespoons fresh lemon juice (from 1 lemon) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper, plus more for garnish Directions Place all ingredients in a blender or food processor, and process until smooth, 30 to 45 seconds. Garnish with extra black pepper, if desired. Serve as a dip, or toss with salad greens. The dressing will last a week if stored in an airtight container in the refrigerator. Rate it Print