Original Green Goddess Dressing

Green Goddess dressing was created in the 1920’s at the Palace Hotel in San Francisco. In its time, this dressing was extremely popular; you could liken it to the popularity of Ranch dressing today. It also makes a great dip for a party tray of fresh vegetables.

Green Goddess Dressing

Tangy and creamy, Green Goddess dressing—which owes its name and color to fresh chives and parsley—originated in the 1920s at the Palace Hotel in San Francisco. It's very easy to make and can be used as a dip (try serving alongside fresh garden veggies) or as a salad dressing. For an extra, delightful element of flavor and authenticity, add a bit of anchovy paste or chopped anchovies before blending. With or without the anchovies, be sure to make Green Goddess dressing a few hours before you need it, as it needs time for the flavors to blend together. Don't forget to store the dressing in the fridge!

Yield: 2 pints


  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup chopped chives
  • 1/4 cup fresh parsley, chopped
  • 1 Tbsp lemon juice
  • 1 Tbsp white vinegar
  • Salt and pepper to taste


  • Combine all ingredients in a food processor and puree until smooth.
  • Let the flavors blend for a few hours in the fridge before serving.
  • Store, refrigerated, in an airtight container for up to one week.
Green Goddess Dressing Recipe
Green Goddess Dressing!

Featured Ingredient: Onion Chives

Easy to grow, chives pack a lot of flavor for their compact size. Similar to the flavor of green onions, these chives are less heavy on the oniony-bite but still lend plenty of flavor. Onion chives and their beautiful light purple flowers make a great addition to salads, soups, dressings, and homemade pickles. A wonderful addition to an herb garden, they grow great in containers. Learn how to add chives to your garden.

Onion chive blossoms are beautiful, purple, and edible
The edible blooms of onion chives add color and oniony flavor when tossed into a salad or floated in soup.