Name: Ina Garten Green Goddess Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: Build the creamy base – Add sour cream, mayonnaise, lemon juice, and white wine vinegar to the food processor. Pulse briefly until smooth and combined.; Add the herbs – Add parsley, basil, chives, and tarragon. Pulse several times to break down the herbs evenly.; Layer savory notes – Add anchovy fillets if using and the minced garlic. Pulse again until finely blended and the dressing turns pale green.; Season carefully – Add salt and black pepper, then pulse to incorporate.; Adjust texture – With the processor running, add cold water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.; Rest before serving – Transfer to a bowl or jar, cover, and refrigerate for at least 30 minutes so the flavors can settle.

Ina Garten Green Goddess Dressing

Print Recipe

Green Goddess dressing is all about freshness and balance. The herbs lead, the cream supports, and the acidity keeps everything lively. The texture is pourable yet substantial, making it versatile as a dressing, dip, or drizzle. Think of it as a garden in a bowl—clean, vibrant, and reassuringly familiar.

Author: Garin Elwood
Prep Time: 10
Total Time: 10 minutes
Yield: 6
Category: Dressing
Method: No-cook
Cuisine: American

Ingredients

Build the creamy base – Add sour cream, mayonnaise, lemon juice, and white wine vinegar to the food processor. Pulse briefly until smooth and combined.
Add the herbs – Add parsley, basil, chives, and tarragon. Pulse several times to break down the herbs evenly.
Layer savory notes – Add anchovy fillets if using and the minced garlic. Pulse again until finely blended and the dressing turns pale green.
Season carefully – Add salt and black pepper, then pulse to incorporate.
Adjust texture – With the processor running, add cold water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Rest before serving – Transfer to a bowl or jar, cover, and refrigerate for at least 30 minutes so the flavors can settle.

Instructions

Build the creamy base – Add sour cream, mayonnaise, lemon juice, and white wine vinegar to the food processor. Pulse briefly until smooth and combined.
Add the herbs – Add parsley, basil, chives, and tarragon. Pulse several times to break down the herbs evenly.
Layer savory notes – Add anchovy fillets if using and the minced garlic. Pulse again until finely blended and the dressing turns pale green.
Season carefully – Add salt and black pepper, then pulse to incorporate.
Adjust texture – With the processor running, add cold water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Rest before serving – Transfer to a bowl or jar, cover, and refrigerate for at least 30 minutes so the flavors can settle.

Find it online: https://inagartendishes.com/ina-garten-green-goddess-dressing/