Sarra Ina Garten’s green goddess dressing recipe is a thick, herby blend of fresh basil, scallions, mayonnaise, sour cream, lemon juice, and anchovy paste. Everything goes into a blender, so it comes together in about 10 minutes with no cooking at all. One batch makes around three cups, enough to dress a big salad with plenty left to spare.
This recipe comes from Ina’s Barefoot Contessa at Home (2006), where she serves it over Bibb lettuce and tomatoes. The classic green goddess was first made with tarragon, but Ina swapped in basil, which she says “has more flavor.” That one change is what makes her version taste brighter and more herbal than the original.
The one trick is how you add the sour cream. You blend everything else first until smooth and bright green, then add the sour cream and pulse just until it combines. Keep blending past that and the sour cream thins out, leaving you with a runny dressing instead of a thick one.
Ina Garten Green Goddess Dressing Recipe
Course: SaucesCuisine: AmericanDifficulty: Easy2
servings10
minutes85
kcalA bright, basil-forward dressing that doubles as a dip. Spoon it over blanched asparagus and broccoli, use it as a dunk for crudités, or turn it into a sauce for grilled chicken and fish.
Ingredients
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1 cup (225 g) good mayonnaise
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1 cup chopped scallions, white and green parts (6 to 7 scallions)
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1 cup chopped fresh basil leaves
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1/4 cup (60 ml) freshly squeezed lemon juice (about 2 lemons)
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2 teaspoons chopped garlic (2 cloves)
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2 teaspoons anchovy paste
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 cup (240 g) sour cream
Directions
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Blend the herbs and base: Put the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender. Blend until smooth and bright green.
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Add the sour cream: Add the sour cream and process just until blended. Do not over-mix or it loosens.
- Chill or serve: Use right away, or refrigerate in a sealed container until you need it.
Notes
- Use full-fat mayonnaise and full-fat sour cream. Low-fat versions are watery, and the dressing will not hold its thick body.
Pack the basil cup with leaves only, no thick stems. The stems blend in stringy and can dull that bright green color.
Make it a few hours ahead if you can. The garlic and anchovy mellow, and the flavors come together as it chills.
FAQs
What do you serve green goddess dressing with?
It works as both a dressing and a dip. Use it on a wedge of crisp iceberg, or thin it with a little water to coat a grain bowl.
It also makes a great sandwich spread or a sauce for a burger. Anywhere you want a fresh, herby hit, it fits.
Why is green goddess dressing green?
The color comes entirely from the fresh herbs, not from any dye. A full cup of basil plus the green parts of the scallions tint the whole batch.
That is also why the green fades over a couple of days. As the basil oxidizes, the bright color dulls to a deeper, darker shade.
How long does green goddess dressing last?
It keeps for three to four days in a sealed container in the fridge. The mayonnaise and sour cream set the limit.
The taste holds up well, though the bright color softens as it sits. Stir it well before serving and it is good to go.
Can I make green goddess dressing without anchovy?
You can, but you lose the savory backbone the anchovy paste gives. It adds a salty, umami depth that you do not actually taste as fish.
To make up for it, stir in a small dash of Worcestershire sauce, or just add a little more salt and lemon.
Is green goddess dressing the same as ranch?
No, they are different. Green goddess is built on fresh herbs, mayonnaise, sour cream, and anchovy, which give it that bold herbal, savory taste.
Ranch leans on buttermilk and dried herbs, so it tastes tangier and milder. Green goddess is fresher and a lot greener.
