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Green Goddess Dressing?

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My friend is desperately seeking the Green Goddess Dressing that's served at a cafe in Kirksville, MO. However, assuming I won't be able to track this down, I was wondering what is the recipe for the authentic Green Goddess dressing? I know there are hundreds of variations on this classic, but what is the real recipe for the original?

Thanks!

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    1. Here's a link to an old thread with recipes offered by my fellow San Franciscans.

      Link: http://www.chowhound.com/topics/show/...

      1. The suggestions on the thread mentioned by Melanie are pretty accurate. Somehow, bottled dressing loses the fresh and pungent flavor of the green onion tops. It definitely should be made fresh for each use, as I suggested on the thread, Thai fish sauces works very well. I use half sour cream and half mayonaise, but that is not carved in stone.

        1. There was a thread about this recently on the Chicago Board. Go to http://www.vermontcountrystore.com

          You can get it here...

          1. Here's one my Mom made. It's very good!

            Green Goddess Dressing

            2 cups Best Foods mayo
            1-2 T anchovy paste (or 1 can flat anchovies, drained well)
            1 cup sour cream
            1 1/2 tsp. Lawry's seasoning salt
            3 T minced parsley
            3-5 cloves mince garlic
            1/2 med. white onion, minced
            1/2 tsp. Coleman's dry mustard
            ! T tarragon vinegar
            1/2 tsp. celery seeds
            1 T minced fresh thyme
            1 avocado, mashed
            1/2 tsp. Worcestershire sauce
            several drops green food coloring

            Proces all ingredients, cover and chill well before serving.