Green Goddess Dressing

This recipe is easy to make and stores up to 1 week in the refrigerator, so blend a batch on the weekend and use throughout the week. Drizzle Green Goddess Dressing over grilled chicken, seafood, or steak, dress a salad or stir into pasta for an added zip!


  • 2 teaspoons anchovy paste (or 3 canned anchovy fillets)

  • 1 small garlic clove, minced (about 1 tsp.)

  • 3/4 cup mayonnaise 3/4 cup sour cream

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped fresh tarragon

  • 3 tablespoons chopped fresh chives

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper, plus more for garnish

How to Make It

  1. Place all ingredients in a blender or food processor, and process until smooth, 30 to 45 seconds.

  2. Garnish with extra black pepper, if desired.

  3. Serve as a dip, or toss with salad greens.

The dressing will last a week if stored in an airtight container in the refrigerator.