I was recently introduced to this Green Goddess Salad Dressing at a restaurant in the Hideout in Pennsylvania. I love it! It tastes like a really flavorful Ranch dressing. I read that it was a popular salad dressing in the 70’s and 80’s but I guess I wasn’t paying attention then because I never heard of it until recently.
This Green Goddess salad dressing can be made ahead and will store in the refrigerator for up to one week. It can be used as a dip for vegetables, fried vegetables, or even wings.
- 2 tablespoons minced fresh chives and/or scallions
- 2 teaspoons anchovy paste, or 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, smashed and minced
- Buttermilk or milk (optional)
- In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.