How-To & Diy

Homemade Green Goddess Dressing

September  6, 2013

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Food52's Managing Editor Brette Warshaw gives us a greener, brighter, and even-more-attractive Green Goddess. 

Green Goddess Dressing from Food52

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How could you not want to eat something called Green Goddess? 

Green Goddess, like Super Fudge Chunk ice cream or a Tres Leches doughnut, is one of those things that you can't not, by terms of name alone, be attracted to. It's the kind of thing that when your friends order "a side of green goddess" with their fries at your local diner -- an at least once-a-week occurrance during my high school days -- you can't help but purring to the waitress, "Oooooh yeah, me too."

Green Goddess Dressing from Food52

But unlike Super Fudge Chunk or that Tres Leches doughnut, the typical Green Goddess doesn't leave you in a state of utter relaxation, of joy, of glazed-eyed bliss. Instead, its garlickyness and gloopiness make it, after a few dunks of a french fry (or carrot stick), something you want as far away from you as possible.

This is a version that you'll want to cozy up to: a version to drizzle on a a salad or eat with chopped vegetables, to dollop on eggs or, yes, dunk fries into. Made greener and brighter with avocado, basil, tarragon, and parsley, it's something that, in its own way, is just as good as a fudge-ripple-y ice cream or creamy, drippy doughnut.

It's the kind of Green Goddess you actually want to eat.


Green Goddess Dressing from Food52

Green Goddess Dressing

Adapted from Bon Appétit

Makes about 2 cups

1/2 ripe medium avocado (about 7 ounces)
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
2 oil-packed anchovies, very finely chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/4 teaspoon sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)
Salt and pepper

Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Whizz until puréed. 


While the motor is running, pour in your olive oil in a steady stream. 

Oil in blender

When all of the oil is incorporated, pour the mixture into a mixing bowl. Whisk in your cream; it's okay if it looks a bit stripe-y.

Whisking cream

Stir in your chopped basil, parsley, tarragon, and shallot.

Chopped herbs Shallots

Season with salt and pepper. Taste it -- it's good!


Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days.

Green Goddess in fridge

Enjoy at your leisure. Feel like a goddess. 

See the full recipe (and save and print it) here.

Green Goddess Dressing from Food52 

Photos by James Ransom

See what other Food52 readers are saying.

  • galsmu
  • J
  • Sharon
  • Linda
  • beejay45
Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.


galsmu September 2, 2015
I really wanted to love this recipe, I really did. I've made it twice, as written, and it just wasn't working for me. After reading some of the comments I have to agree that the tarragon is way too strong for my taste. I also noticed that the EVOO stands out a bit too much as well, or at least the Bertolli brand I used did. Well, I still want to love some form of this recipe so will try again with a few adjustments.
Bee September 2, 2015
Hi, glasmu. I posted a Green Goddess recipe that we've been making for over 30 years in our house, down below. Since you gave THIS one the Ol' College Try, you might want to try the one that works for us. :D
J August 14, 2015
How about banning Jenny Green for being snarky-at least until she learns to play nice!
Sharon July 18, 2015
This looks like a really good recipe. There are zillions of Green Goddess recipes out there, but you'd be surprised how few of them are really any good. This one's worth a try. I'm going to make it in the blender because Green Goddess has GOT to be creamy for me. Oh, and be careful with that tarragon, it can overpower.
Linda June 22, 2015
Ever try using plain yogurt instead of cream.
beejay45 April 30, 2015
Thanks, Bee, for the classic recipe -- where I always like to start. ;) I'm not sure what it is, but when my mom made this at home, it was a more uniform green and not full of flecks. Is that a difference in technique or did my mom just have some secret mojo that she never passed on to me? LOL!
beejay45 April 30, 2015
Oh, for heaven's sake! I didn't look at the pictures. ;) My mom made hers in the bleder; Brette whisks the greenies in. Mystery solved.
Bee April 30, 2015
Ha-ha! I'm glad that you solved the mystery, beejay45. Yes, we've always made it in a blender, well, since blenders were around. My Gran would use a whisk to blend everything together but I was too young to notice any flecks. ;) Like you, any time I read about a New & Improved version of a truly classic dish, I seek out the source material first and make that dish. Then, and ONLY then, do I try the "New & Improved" version, just so I have a base of comparison. Which ever recipe you try, I hope that you enjoy it!
Bee April 24, 2015
Hi, Brette. I'm "As Old As Dirt" and grew up with Green Goddess dressing throughout my entire first 3 decades of life. Then, Thousand Island kicked it to the curb, followed by the omnipresent RANCH dressing, today. It is a standard in our home every Summer; we couldn't live without it! Your recipe sounds tantalizing; I think I'll give it a go to see how my family responds to a 2.0 version.

If anyone is interested in the Classic Green Goddess from waaaaay back when, here's the recipe that has been used by my Grandmother, Mum and me for at least 7 decades!
1 garlic clove, crushed
3 tablespoons anchovy paste
3 tablespoons chives, finely snipped
1 tablespoon lemon juice
3 tablespoons tarragon vinegar
1/2 cup sour cream
1 cup mayonnaise
1/3 cup parsley, finely snipped
1/4 teaspoon salt
1/4 teaspoon pepper

Place all ingredients in a blender and blend well. Best served after sitting in the frig overnight or at least 4 hours 'resting' time. Enjoy!
Mike May 7, 2015
Bee May 7, 2015
Hi Mike, that's a cool story about the original place birthplace of Green Goddess dressing! Bee
Sharon September 3, 2015
Thanks Bee. This looks like the recipe I grew up with, also. Only difference is that we used green onions instead of chives. Nobody ever had chives around back in the day, but we always had green onions. Also, it's very important for people to understand that no matter what a recipe says, and particularly with salad dressings, it will ultimately have to be tweaked to your liking. Things like the acidity of the vinegar and lemons cannot be counted on to be the same across the board, and the ratio of mayo to sour cream is totally up to your personal preference. Keep that in mind and like any good cook, work on it until it tastes right to YOU!
Maria January 7, 2015
QUESTION - does the avocado turn ugly brown color shortly after this is made? I love avocado, but can't manage eating it once it is turning that poop-like brown color.
Stephanie F. April 21, 2015
It shouldn't because of the acids in the vinegar, lemon and lime juices. :)
laurelei235 May 20, 2014
Question: you say "avocado (about 7 ounces)". Is that the weight of the avocado before you halved it? Or the weight of the half?

This does look very yummy. Will have to try it, but maybe leave out the tarragon. I hate tarragon. (Sacrilege, I know, but there it is.)
EmilyC September 9, 2013
Made this yesterday -- delicious! I used it as a dressing for baby arugula and radicchio last night, and today it's my desk snack with carrot sticks. It'll be fun to find different uses for it this week.
rebecca R. September 8, 2013
Oh this looks just gorgeous. I'm so tired of cigarettes. I think my salads and French fries will now be exponentially happier. Thanks!

Deborah June 17, 2015
Hmmmm - I wonder if you meant vinaigrettes.
Janice L. September 6, 2013
This sounds so tasty. I've actually never had green goddess dressing before! I saw that you wrote it keeps 3 days, but does it turn brown or change colors? Just wondering 'cause the recipe makes 2 cups and I'm not sure I could use up 2 cups right away. I realize there are acids in the recipe that might prevent the browning of the avocado...
Brette W. September 7, 2013
It looked as green as ever after 3 days!
Janice L. September 8, 2013
Awesome! I'm super excited about this recipe! I'm definitely going to make it this week :)
EmilyC September 6, 2013
I've never made green goddess dressing, and that's about to change. Your version sounds awesome. On my to-make list for the weekend!
Melisa A. September 6, 2013
Thank you. This looks really great. What do you think about making this without the anchovies for a Vegetarian?
AntoniaJames September 6, 2013
I'd add 1/2 teaspoon of balsamic vinegar and 1/2 teaspoon of organic tamari. And check for salt again after it's rested. ;o)
Melisa A. September 6, 2013
Thanks, Antonia!
dina.dunkelman September 6, 2013
Alright, so as a vegan, there are two problematic ingredients here for me:
the anchovies, and the cream. Are the anchovies necessary? What can they be replaced with, if anything?
Secondly, the cream. Is there a plant-based substitute you've tried and can recommend using?
Marian B. September 6, 2013
As a former vegan, I feel your pain. I'm sure this would be lovely if you just took out those two ingredients, but you could also try throwing some nutritional yeast in there (a la vegan pesto)! You could also increase the amount of avocado. I wouldn't necessarily try a non-dairy milk -- I don't think it would add much other than thickness. Let me know if you try it out!
AntoniaJames September 6, 2013
I use pure sesame seed tahini (not prepard with flavorings) instead of cream in my Green Goddess. It gives the dressing an incomparable richness -- much more than cream, while somehow not seeming as heavy! You don't need as much. For this recipe, I'd use about half. Also, and I know this is probably a capital offense in some kitchens, I add a couple of MrsWheelbarrow's Seven Day Sweets to the blender with the tahini (after the olive oil emulsion). Something about the spices + vinegar, in a small quantity, that put the dressing over the top. Don't try it with ordinary sweet pickles, please. ;o)
Marian B. September 6, 2013
This sounds great, AJ! Kind of sauce gribiche-esque.
AntoniaJames September 6, 2013
You noticed . . . . . ;o) (I've been accused of trying to turn bagna cauda and chimichurri into gribeche, too, many times. It's one of the reasons why I make a dozen pints of traditional sweet pickles every summer, and don't give any away!)
Kenzi W. September 6, 2013
You had me at sauce gribiche-esque.
eric September 6, 2013
To veganify anchovies, i usually use capers + smoked paprika. In this recipe specifically, i would probably just nix the cream and consider more olive oil, to taste. Considering there's avocado in there already, i dont think you'll miss it. I am hesitant to try an Earth Balance mayo, because it may ruin the consistency. Their coconut oil would be interesting, though.
Jenny G. September 6, 2013
Who cares if it has no mayo if you dump almost a cup of oil in AND heavy cream?! Oooo, they left out part of an egg. Whoopdedoo. You added even more fat than the egg with the avocados. You can make an extremely awesome green goddess with yogurt.
Brette W. September 6, 2013
Hi Jenny -- Green goddess with yogurt sounds awesome! I wasn't trying to promote the health benefits of this when I mentioned the lack of mayo -- I was thinking more about the texture, and the fact that this recipe is less gloopy than its mayo counterparts.
Martino E. September 6, 2013
Geez, Jenny. Having a BAD day or is that how you always express your opinion? If so, keep it to yourself if you can not express yourself without negative sarcasm on this great cooking website.
Tami G. June 1, 2014
I actually made this recipe, as written , BUT with strained yogurt instead of cream and it makes a killer good dip! It does change the taste profile ( sorrow Jenny Green) . You can also use quark, creme fraiche or for no fat sour cream. You can us the same volume of pureed extra avocado if you like for the mayo, or use a low fat version ( non fat taste pretty yuck to me). They all work. Great recipes should be able to be modified and played with. This recipe wrks exactly as is but it's more- This an all purpose framework that works can enlivens vegetables and even veggie burgers every time!