Green Goddess dressing is one of my favorite things on this planet! It’s delectable and fresh-tasting, and it’s one of the easiest things you’ll ever make. Your summer salads and veggies are screaming to be paired with this lovely concoction.
It couldn’t be easier to whip up this classic dressing. All you need is mayonnaise, sour cream, garlic, some fresh herbs, and anchovies.
Wait…did she say ANCHOVIES???? What’s that doing in this recipe?
Please trust me. If you don’t like anchovies, you’ll still love this recipe. I guarantee you won’t be able to detect the tasty little fish morsels (I happen to be a fan). Seriously, they melt into the dressing and impart a wonderful salty flavor. I’ll tell you what you will do: you will miss them if you decide to skip using them. Cooking is about layering flavors. The addition of anchovies adds a layer that sends this dressing over the top, similar to the way they elevate a Caesar dressing. My whole family hates anchovies, and nobody had a clue they were eating them!
Note: after making the dressing, it’s important to get it nice and chilled. It thickens a bit, and the flavors marry much more than if you served it directly after preparation. Green Goddess is suitable as a dressing, but it’s also a fantastic change-up in place of the same old ranch dip for crudités (raw vegetables) or chips. If using as a dip, you could scale back the mayo a bit to make it thicker (about 1/4 cup less), and even add another 1/4 cup of sour cream if desired.
I recently served this in a beautiful shrimp salad, the recipe for which I will be posting straightaway. Enjoy!