Green Goddess Dressing & Marinade: A Classic with Fresh Roots
Bright, creamy, and packed with fresh herbs, Green Goddess dressing is one of those timeless recipes that somehow always feels modern. Whether you’re drizzling it over crisp greens, spooning it onto grilled chicken, or using it as a dip for fresh veggies, this dressing pulls double duty in the galley — and always delivers bold flavor.
But did you know it also comes with a fascinating bit of culinary history?
Where It All Began
Green Goddess dressing first made its mark in 1923 at the Palace Hotel in San Francisco, crafted by Chef Philip Roemer. He created it to honor actor George Arliss, who was starring in a play titled The Green Goddess. With its fresh herbs, creamy texture, and striking color, the dressing was an instant hit — and the name stuck.
Chef Roemer likely drew inspiration from the classic French “sauce verte,” a traditional green herb sauce served with cold fish. But the California version quickly became its own thing: a creamy, tangy, herb-laced dressing that embodied West Coast flair.
By the 1940s and ’50s, Green Goddess had found its way into home kitchens and restaurant menus across America. Bottled versions hit grocery store shelves in the ’70s, but like many classics, it’s best made from scratch — especially when you can control the quality of the ingredients.
A Dressing That Does More
Here in the galley, I love recipes that earn their keep — and this one certainly does. It’s more than just a salad dressing.
As a marinade, it tenderizes and adds bright flavor to chicken, shrimp, or veggies.
As a dip, it’s perfect alongside fresh cucumber spears, carrot sticks, or even grilled potatoes.
As a spread, it transforms sandwiches and wraps into something special.
And because you can make it with pantry staples like mayo, yogurt or sour cream, and whatever fresh herbs you have on hand, it’s endlessly adaptable.
Tips from the Galley
Make it ahead — the flavors deepen as it chills.
Use a blender or food processor for that silky texture.
Store in a mason jar in the fridge for up to a week — just give it a shake before serving.
Green Goddess Dressing and Marinade
Equipment
- blender or food processor
Ingredients
- 3 cups loosely packed mix of herbs a mix of 3 is best
- dill, tarragon, chives, parsley, basil, cilantro, and mint are all options.
- 3-4 cloves of garlic ruffly chopped
- 2 green onions ruffly chopped
- 1/4 cup buttermilk
- 2 anchovies fillets
- zest from one lemon
- 1/4 tsp crushed red pepper flakes
- 1½ cups plain greek yogurt
Instructions
- Place all ingredients except the yogurt in your blender or food processor and purée.
- Add the yogurt and mix well.
- Taste for seasoning.
Uses:
- As a dressing: Perfect over crisp greens, avocado salad, or veggie bowls.As a marinade: Coat chicken, fish, or shrimp; marinate 30 minutes before grilling or roasting.As a dip: Serve it with crudités, fries, or grilled veggies.