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Green Goddess Dressing

by Deliciously Organic on July 17, 2013

Green Goddess Dressing via www.DeliciouslyOrganic.net

The clean, fresh flavors of Green Goddess dressing make for one of the more perfect condiments. It’s smooth and bright and pairs well with all the summer produce in abundance right now. I also love drizzling it over grilled chicken or shrimp. If you make it a bit more thick by adding a bit of extra sour cream, you can use it as a dip for vegetables.

Every once in a while, I like to touch on the importance of eating fat with vegetables and fruits. Fruits and vegetables contain fat soluble vitamins (A, D, E and K) that are better utilized by the body when accompanied by fat. A recent study of over 1,700 Swedish men indicates that consumption of fruits and vegetables was associated with a decreased risk of heart disease, but only when combined with full-fat dairy consumption.

Green Goddess Salad Dressing via www.DeliciouslyOrganic.net

So if you make a salad it’s a good idea to add some full-fat dairy, whether it’s sour cream, yogurt or cheese. If you steam vegetables, drizzle some butter or ghee overtop before serving. The food will taste better and your body will thank you for it!

Here are some more salad recipes that you might enjoy:

Simple Homemade Salad Dressing
Spinach Salad with Roasted Butternut Squash
Chopped Waldorf Salad
Broccoli Salad with Bacon and Raisins
Homemade Ranch Dressing

Green Goddess Dressing

Cook Time: 10 minutes

Serving Size: Makes about 2 1/2 cups

The anchovies in this recipe gives the dressing a nice kick. Don’t worry - the dressing won’t taste fishy. I served the dressing over bib lettuce and beefsteak tomatoes in the photo above.

Adapted from Back to Basics


    For the Dressing:

  • 1 cup whole milk yogurt (I prefer Straus, Organic Valley or Trader Joe's or you can make your own using a culture)

  • 1 cup chopped green onion, white and green parts

  • 1 cup chopped fresh basil leaves

  • 1/4 cup freshly squeezed lemon juice

  • 2 cloves garlic, chopped

  • 2 anchovy fillets or 2 teaspoons anchovy paste

  • 1 teaspoon Celtic sea salt
  • 1 teaspoon freshly ground black pepper

  • 1 cup organic sour cream (I prefer Straus or you can make your own using a culture)


Place all ingredients in a blender and blend until smooth. Season to taste with sea salt. Store in an airtight container in the refrigerator for up to 1 week.

I’ve included the cooking times for each recipe. The cooking time will include cooking, prep and baking times. For instance, a soup will cook for 1 1/2 hours, and that will be included in the cooking time, even though this isn’t time you are working on dinner.

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{ 18 comments… read them below or add one }

Barbara July 17, 2013 at 7:46 am

This looks so good, but we could never use it up in one week. I think I’ll try adding whey to it like I do my mayo.


Stacie July 17, 2013 at 10:10 pm

I have no problem using the anchovies but what do you do with the rest of them in the package? My dog ends up with healthy treats usually but I think there may be a different answer.


Deliciously Organic July 18, 2013 at 5:56 am

I freeze them and then use them for homemade Caesar dressing or to make another batch of Green Goddess.


Dena Norton July 18, 2013 at 6:28 am

I grew up on Green Goddess and absolutely love the distinct flavor – perfect for summer salads. I love a little drizzle of it over sliced cucumbers too!


T July 18, 2013 at 11:51 am

Could this dressing be pulled off without the anchovies? I cannot find organic ones in my area.


Deliciously Organic July 18, 2013 at 12:38 pm

It can, it just won’t have quite the “zip” to it. :)


Jens Wiese July 19, 2013 at 4:24 am

Great dressing idea. Will have to try this!


Winnie July 19, 2013 at 10:16 am

I make a very similar dressing with my homemade creme fraiche as the base! Love it!


alexia July 25, 2013 at 10:50 am

We made this, it was really good! It had a bit more zip than my kids cared for (they still ate it). Not sure if it was the garlic or anchovy paste. I’m making it again, we’ll just tone down the raw garlic this time. Reminded us of caesar dressing.


Deliciously Organic July 25, 2013 at 5:00 pm

Glad you all enjoyed it! Next time try soaking the chopped garlic in the lemon juice for 20 minutes before blending the rest of the ingredients. This will take the spiciness out of the garlic. :)


Audrey July 25, 2013 at 11:15 pm

your recipe looks great and way healthier than the one with mayonnaise base :) gotta try the anchovy version, good idea!


Kathy July 27, 2013 at 5:01 am

I just made this and IT.IS.DELISH!!! You’re right, you can’t taste the anchovies either. I’ll be making this again!


El July 30, 2013 at 7:44 am

Beautiful and perfect for summer!


Melanie January 4, 2014 at 1:24 pm

Leftover Anchovies? Easy! Throw together a puttanesca sauce all you need are capers anchovies garlic tomato olive oil etc delicious! Google a recipe!


Lorraine May 5, 2014 at 6:28 pm

oooh, I want to do this but dairy isn’t my friend. Coconut milk?


Nancy Bryant January 20, 2015 at 7:43 am

I am allergic to fish and cannot have the anchovies. I see it in lots of dressing recipes. Is there a substitute for it for those of us with allergies?


Katie January 21, 2015 at 10:30 am

Would miso be an ok sub for the anchovies? I’ve actually never used it, but have read it could be a good sub for anchovies in dressings. I usually don’t want soy in my diet, but because it’s fermented, miso is better….I think..??


tiffany January 21, 2015 at 11:27 am

Great question, Nancy – I was wondering about this too; I am allergic and my husband is a vegetarian. Any info would be much appreciated!


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