70s Throwback Green Goddess Dressing Recipe

If you grew up in the 70s like I did, then you’ve probably heard of Green Goddess Dressing. Recently I was having a conversation about “City Chicken,” another 70’s throw back, with my sister. For some reason it reminded me of several dishes that were popular back then, including Chicken ala King and Turkey Tetrazinni. This was before the advent of Ranch dressing, one of my favorites, but it’s actually pretty similar. 

Green Goddess Dressing

Green Goddess dressing recipe, popular in the 1970's and still tasty today.

I had no idea where the dressing originated from, so I looked it up and found this on Wikipedia:

is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with “green eel”.”

 

Ingredients to make Green Goddess Salad Dressing or Dip.

Anchovy paste, garlic and lemon juice combine well with the greens giving this dressing plenty of flavor. If you can’t find anchovy paste, a couple of canned anchovy fillets will do just as well.

Salad with green goddess dressing.

This dressing is perfect for salads, and you can see here, I used it on a nice wedge of romaine, and some roasted chicken.

Bowl of green goddess dressing.

Back in the day I remember my mom also serving this as a side sauce for seafood, and as a dip with veggies at parties.

Not green enough for you? Just add a couple of drops of green food coloring.

Here’s the Recipe:

Green Goddess Dressing

Prep time: 

Total time: 

Serves: 2 cups

Ingredients
  • ½ cup Flat Leaf Parsley, finely chopped
  • ¼ cup Chives, finely chopped
  • large clove garlic, finely minced
  • 1 tablespoon Anchovy paste
  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • ¼ cup Red Wine Vinegar
  • Juice of one lemon (approx. 2 tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • a couple drops of green food coloring (optional)
Instructions
  1. Place parsley, chives and garlic in a food processor and combine.
  2. Add remaining ingredients and mix well.
  3. Transfer to a bowl and serve or cover and refrigerate.

 

About Patti Estep

Patti is the creator of Garden Matter, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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Comments

  1. So I did grow up in the 70’s in a Italian home so it was oil and vinegar. Other salad dressings were basically a treat on the rare occasion we went out to eat or it was a holiday. This sounds tasty, I’m wondering if you could skip the mayo and sour cream and use plain yogurt instead? Would also be good for veggie dip. I just love coming over here, it’s a great way to start my day because it get’s my brain thinking..

    • Hi Carole,

      Of course! You know all of my recipes can be adapted to your liking, and a good greek yogurt would be fabulous as a veggie dip.
      Thanks for stopping by,
      Patti

  2. I love this salad dressing and so does my daughter who was born in 1970. I hate Ranch Dressing but she loves it and swears by it. We love it on a wedge of Iceberg Lettuce. Thanks for the recipe and I think I will be making this for our Easter/Birthday Dinner.

    I also love Chicken ala King and Turkey Tetrazinni. We also miss Brown Edge Wafers and I forget the name of the company who made them but you got 6 different cupcakes and they were in freezer section.

    • Hi Sandra,

      I have never heard of Brown Edge Wafers but they sound amazing. I hope you enjoy the dressing. Feel free to change it up using some ingredients that you like. I’m going to have to make some more throwback recipes in the future. They are so fun and bring back great memories.
      Have a great weekend!
      Patti

  3. I could eat my weight in Green Goddess dressing! It’s so delicious and I love the idea of making it homemade. 🙂

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