HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice

Whatever happened to Green Goddess Dressing? [moved from General Topics]

chef chicklet Jan 1, 2007 06:23 PM

I'm searching my cookbooks for something to inspire me for dinner tonight and stumbled across a recipe for Green Goddess Dressing. I've lived in Northern CA for most of my life and back in the 70s Green Goddess dressing was so popular.

What happened to it? I use to love that stuff!!!

  1. j
    jantramel Aug 7, 2011 03:00 PM

    The original Kraft Seven Seas Green Goddess Salad Dressing is available at Amazon.com - just copy and paste the link:


    1. r
      roberta38 Sep 8, 2010 10:05 AM

      I live in Ohio nd I found Kraft viva green goddess salad dressing at Walmart !! My niece found it at her Walmart in New Jersey . I was so excited when I found it! So check at your local Walmart.

      1 Reply
      1. re: roberta38
        iheartcooking Aug 13, 2011 03:13 PM

        Tries this and it tastes like green ranch. My boys like it though so it didn't go to waste.

      2. s
        Sharuf May 18, 2007 01:30 AM

        Trader Joe has their own brand of "Goddess" dressing. It's quite good.

        1 Reply
        1. re: Sharuf
          acme May 19, 2007 06:10 AM

          I find GG at my local Strack and Van Til. They're been carrying it for several weeks now.

        2. s
          swsidejim May 17, 2007 10:04 AM

          When I was a kid when we would get the rare treat to go out to eat, I would ask for Green Goddess dressing, and the server would look at me like I was crazy...

          Green Goddess was my favorite, and I see the Seven Seas brand in stores still. Nowdays I prefer Ranch, or my homemade 1000 Island.

          5 Replies
          1. re: swsidejim
            jesoda May 17, 2007 10:20 AM

            This is Ina Gartens recipe -

            1 cup good mayonnaise
            1 cup chopped scallions, white and green parts (6 to 7 scallions)
            1 cup chopped fresh basil leaves
            1/4 cup freshly squeezed lemon juice (2 lemons)
            2 teaspoons chopped garlic (2 cloves)
            2 teaspoons anchovy paste
            2 teaspoons kosher salt
            1 teaspoon freshly ground black pepper
            1 cup sour cream
            3 heads Bibb lettuce
            2 to 3 tomatoes

            Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

            1. re: jesoda
              swsidejim May 17, 2007 10:31 AM

              thank you, I may have to give it a try.

              1. re: jesoda
                Melanie Wong May 18, 2007 08:23 AM

                No tarragon? Not really Green Goddess...

                1. re: jesoda
                  bobbyperu May 18, 2007 04:52 PM

                  Parsley and Tarragon supply the green - all others are imitators....

                  1. re: jesoda
                    newfoodie Oct 2, 2010 07:09 PM

                    This is my favorite version! I use it as a dip for crudite too.

                2. lollya Jan 3, 2007 08:46 PM

                  I find mine at Lunds.

                  2 Replies
                  1. re: lollya
                    laridius May 16, 2007 09:12 PM

                    I admire all of you that go through the hard work to make this dressing from scratch. However, just to add to this, In Oklahoma, Wal-Mart doesn't carry Green Goddess, However Albertsons does carry the original Seven Seas Green Goddess, and it makes that Taco Salad Recepie just as good as it did when I was a kid.

                    1. re: laridius
                      mbfergie May 21, 2007 07:55 AM

                      Can you send that taco salad recipe please.

                  2. Covert Ops Jan 2, 2007 06:46 PM

                    Seven Seas makes it, Wal-Mart sells it.

                    I've never had homemade GG, but this works just fine for me.

                    3 Replies
                    1. re: Covert Ops
                      sundevilpeg Jan 3, 2007 04:02 AM

                      Yup - I didn't get it at Walmart, but I have a bottle of the Seven Seas brand of GG in my fridge as we speak. Same taste that I remembered as a kid, too. Yum!

                      1. re: sundevilpeg
                        michele_corum Jan 3, 2007 07:39 PM

                        I have been searching for the Seven Seas bottle version for years....did they recently bring it back? It's been at least 15 years since I've seen it on the market shelves.....I have this awesome taco salad recipe that includes Nacho Cheese Doritos and Seven Seas Green Goddess dressing. I love that stuff.

                        Okay I just checked out the Kraft website (they own Seven Seas brands) and the product is not available nation wide......but you can get it on eBay. Go figure!

                        1. re: michele_corum
                          Covert Ops May 17, 2007 10:02 AM

                          If your friends like it too -- heck, it's not like it spoils -- you can get 6 bottles for $17 at Amazon.
                          Shipping might add another $10 or so. Depends on how bad you want it.

                          EDIT: If you sign up for a free trial of Amazon Prime, shipping's free. Now THAT's a bargain.

                    2. chef chicklet Jan 2, 2007 06:32 PM

                      I practically lived on salad with green goddess dressing in the 70s I loved it. I never made it, but would always have it for lunch or when out to dinner. I can't wait to get to the store to get the herbs and try recreating this.

                      And it will be wonderful on poached cold chicken, salmon and inside my beloved pita pocket filled with tomatoes and all the crunchy veggies, and sprouts.
                      Thanks for helping me with finding recipes for this delightful dressing!!!

                      1. m
                        MakingSense Jan 2, 2007 03:15 AM

                        Just pulled out San Fracisco a la Carte, the Junior League cookbook, copyright 1979. Their version:
                        1 3/4 c mayo
                        1/4 c sour cream
                        6 to 8 anchovy fillets, mashed
                        3 T minced fresh tarragon leaves
                        2 T minced fresh chives
                        1 T chopped fresh parsley
                        1/4 C tarragon vinegar
                        1 clove garlic, minced
                        Everything is shaken well in a jar to blend, left to stand for at least an hour to allow the flavors to blend. Will keep for several days in fridge.

                        Guess Alice Waters went too far afield on this one with the avocado inclusion.
                        All the other recipes seem to track with pretty much the same ingredients, varying only in the proportions.

                        1 Reply
                        1. re: MakingSense
                          xnyorkr May 18, 2007 09:45 AM

                          Oh yay! I'll be able to make this once my new aerogarden gets going!

                        2. RShea78 Jan 1, 2007 10:13 PM

                          Not all that green but equal parts mayo/green onion dip/seems to have the closest flavor. If too stiff add oil and vinegar. Sugar to taste. perhaps green food coloring will turn it green with envy.

                          Sorry, I am a toss together receipe person, rarely using measuring cups.

                          PS: Green onion dip (or chive dip) is the sour creamed potato chip dip. It is my cheat in stroganoff.

                          1. Sarah Jan 1, 2007 10:02 PM

                            A short history of, scroll 3/4 of way down:

                            From the 1975 JofC - paraphrased:
                            1 c mayo
                            1 garlic clove, minc
                            3 anchovy fillets, minc
                            1/4 c chives or green onions, finely minc
                            1/4 c parsley, minc
                            1 Tb lemon juice
                            1 Tb tarragon vinegar
                            1/2 tsp salt, pepper to taste
                            1/2 c sour cream

                            13 Replies
                            1. re: Sarah
                              KaimukiMan May 17, 2007 03:44 AM

                              From what I remember of what my Grandmother told me (who lived in the Bay Area from 1906-1996, Green Goddess was not only a dressing but a salad as well. Perhaps the Avocado was originally in the salad itself, but later was transfered (in some recipes) to the dressing. Can anyone confirm this?

                              1. re: KaimukiMan
                                OldTimer May 17, 2007 10:15 AM

                                I first ate at the Palace Court in 1952, but things have changed since then. There were two salads that used the same dressing: the Green Goddess Salad and the Palace Court Salad. I forget which was which, but one was iceberg lettuce tossed with bay shrimp and the dressing, garnished with hard boiled egg and tomato...a slice of avocado could have been included. The second (my favorite) was a large artichoke bottom with bay shrimp in the dressing, mounded on a bed of lettuce. I know (from a TV show) that dietary modifications have been made at the Palace Hotel, but it is basically the same. The original dressing was mayo, heavy cream (I substitute sour cream), tarragon, tarragon vinegar, anchovies and green onions. I shudder when I think of bottled GG dressing...almost a culinary heresy. Its freshness was the secret. I make a similar salad, substituting an avocado for the artichoke.

                                1. re: OldTimer
                                  Melanie Wong May 18, 2007 04:10 PM

                                  I was downtown today and stepped inside the Palace hotel to see whether Green Goddess was still on the menu. The Garden Court's lunch menu included a Dungeness crab Green Goddess salad for $24.

                                  1. re: Melanie Wong
                                    OldTimer May 18, 2007 04:42 PM

                                    The chef was interviewed on a TV show and pointed out many innovations in the salad, including use of dungeness crab. Somehow, the tiny bay shrimp and disgustingly caloric dressing seem authentic...all else is a compromise. Actually, a generous heap of fresh crab would justify the price. Did you find out which salad was which? I think the "Green Goddess" might be the tossed lettuce type. Great salad.

                                    1. re: OldTimer
                                      Melanie Wong May 18, 2007 05:36 PM

                                      Here's the link for the pdf lunch menu ,

                                      It's called the Signature Palace Dungeness Crab Salad with tomatoes, green beans and green goddess dressing. I think it would have lettuces as a base.

                                      At 10:30am the Garden Court was showing at its finest. We had morning sun in SF (!) and it was streaming through the glass panes to show off the room beautifully. It was as gorgeous as I've ever seen that very special space. Many tourists having their picture taken there and business people having meetings over coffee.

                                      1. re: Melanie Wong
                                        OldTimer May 18, 2007 08:45 PM

                                        Thanks for the web site, Melanie. I'm shocked that they aren't serving the two salads that made the Palace Court famous. At least we have the fond memories. Time for some imitator to move in.

                                        1. re: OldTimer
                                          KaimukiMan May 19, 2007 05:03 AM

                                          Thank you Melanie and OldTimer. If i find out more i will try to let you know.

                                          1. re: KaimukiMan
                                            KaimukiMan May 21, 2007 05:31 PM

                                            I sent an e-mail to the Palace, and they were kind enough to send me the recipie for the Green Goddess dressing, but made no reply to my question about what salad it was originally used with. Oh well.....

                                            1. re: KaimukiMan
                                              OldTimer May 21, 2007 07:41 PM

                                              It would not surprise me if the person who replied to your email was not around during the "olden days" of Green Goddess. I think they upgraded (?) the menu about 20 years ago.

                                              1. re: KaimukiMan
                                                Melanie Wong May 21, 2007 07:51 PM

                                                I'd love to see it, could you post the list of ingredients here, please?

                                                1. re: Melanie Wong
                                                  KaimukiMan May 22, 2007 01:43 AM

                                                  I suppose giving the ingredients only without proportions would not be infringing... there are enough variations above to figure out what proportions would be right. There was the standard harsh admonishment statement at the bottom of the message about sharing the information contained.

                                                  Tarragon Vinegar
                                                  Egg Yolks
                                                  Minced Garlic
                                                  Anchovy Filets
                                                  Fresh Minced Tarragon
                                                  quite a bit of Fresh Minced Parsley
                                                  Lemon Juice
                                                  Green Onions
                                                  a little bit of White Onion, chopped
                                                  Olive Oil

                                                  The total is about 3-4 cups of dressing.

                                                  1. re: KaimukiMan
                                                    Melanie Wong May 22, 2007 08:50 AM

                                                    Thanks for posting this and the email. The two egg yolks and all the ingredients except the 2 3/4 cups of olive and salt & pepper are combined in a blender. Then drizzle in the olive oil, as you would for making mayonnaise, to emulsify and form the sauce. Add salt & pepper to taste.

                                                    1. re: Melanie Wong
                                                      OldTimer May 22, 2007 10:24 AM

                                                      Recipe seems to omit essential ingredient (but don't they all??)...heavy cream. I use mayo and sour cream, tarragon, garlic, green onions, tarragon vinegar, and (secret ingredient) Thai fish sauce. A bit of olive oil helps.

                              2. m
                                MakingSense Jan 1, 2007 09:08 PM

                                How can these recipes be SO radically different?
                                They both sound delicious but Candy uses anchovies, Chez Panisse's has avocado. I think Saveur had yet another recipe, but I can't find it right now.

                                I understand the origin of this dressing is California and that it is pale green from herbs. I love the stuff. A real American classic.
                                I'd prefer not to buy pre-made or even spice mix. I'm definitely with Candy on fresh herbs for things like this, especially dried tarragon (ick).
                                Who knows more?

                                5 Replies
                                1. re: MakingSense
                                  chef chicklet Jan 1, 2007 09:30 PM

                                  I'm with you, I want to make it fresh. That's why I started this, I really don't know and am wondering why so many different variations.
                                  I know it was tangy, with anchovies, but did not know if avocado was an ingredient or not. Delicious if done right.

                                  1. re: chef chicklet
                                    jennyfur Jan 1, 2007 09:39 PM

                                    I misunderstood, chef chicklet. I thought you were looking for the old bottled version.

                                    There is an excellant recipe in Saveur and a good one in the Joy of Cooking...but, I would add lots of fresh tarragon to that one. Oh, an NO avocado.

                                    1. re: chef chicklet
                                      Candy Jan 1, 2007 09:44 PM

                                      I cannot imagine avocado in it, but the dressing on avocado would be delicious.

                                      Another old recipe whic claims to have been created at the Palace Hotel in San Francisco says to use 8 anchovy fillets, 2 scallions chopped fine, 1/4 finely chopped flat leaf parsley, 1.5 Tbs. finely chopped fresh tarragon, 2 C. mayo Fold that all together annd then fold in 2 Tbs. tarragon vinegar and 3 Tbs. fiely chopped chives.

                                      James Beards recipe also credits the Palace Hotel and said it is named for a movie starring George Arliss

                                      His variation calls for 10 anchovy fillets, 1 green onion finely sliced, 1/2 C. finely chopped parsley, 2 Tbs. minced fresh tarragon, 1/4 C. minced chives, 3 C. mayo and 2 Tbs. tarragon vinegar.

                                      I guess no avocado in the dressing it would not be traditional. Can't see the need anyway. The stuff is delicious without tampering.

                                      I just pulled out my copy of Helen Evans Brown's West Coast Cookbook orig. published 1952 and republished in 1991 for the Knopf America Cooks series. Her recipe is also suposed to com e directly from the chef at the Palace. It is a combo of the 2 above 8-10 anchovies etc.

                                      She does make notes that "there is a growing tendency to add sour cream...as there is to everything" and adds if you want to do that cut back on the mayo.

                                      She also had a variation that did not vary much, 1 C. mayo, 1/4 C. minced parsley, 1/4 C. tarragon vinegar, 2 tsp. minced fresh tarragon, add 4 minced anchovies or 2 tsp. anchovy paste, add 2 tsp. minced chives or green onion and thin with a bit of cream if necessary.

                                      I am convinced. No avocado, no buttermilk, no worcestershire, no mustard, no shrimp, no mustard.

                                      All recipes suggest that it be served with Romaine or seafood. I know it is great with either and I might be tempted to dress a seafood or crab salad with avocado with it.

                                      1. re: Candy
                                        Will Owen May 17, 2007 11:30 AM

                                        There's a restaurant on the road we take down to Long Beach, a chicken-pie joint that's been there for 50 years or so, that serves their lovely tender French fries with a cup of flavorful Green Goddess dressing on the side. One of my favorite SoCal Time-Warp experiences.

                                        1. re: Candy
                                          Jaroslaw Dec 28, 2010 01:47 AM

                                          Candy - your 1952 recipe is the real deal for Green Goddess. The others sound tasty but are NOT Green Goddess.

                                    2. chef chicklet Jan 1, 2007 08:58 PM

                                      Okay here is the one I found:
                                      1 cup of mayo
                                      1 clove of garlic
                                      1/2 tsp dry mustard
                                      1 tsp worcestershire sauce
                                      1 tsp anchovy paste
                                      3 tsp finely chopped shrimp
                                      1 hard cooked egg finely chopped
                                      Blend garlic, salt, dru mustard, worcestershire sauce and anchovy paste. add mayonaise, shrimp, egg and mix well

                                      is there avocado in it??

                                      it looks like it is missing buttermilk and tarragon....
                                      Now I'm not certain if this is the one I remember, all I know is I sure enjoyed the heck out of those salads back then and I'm hoping to bring back a good dining memory.
                                      If I hit on a good one, I'll be sure to let you all that are interested know!

                                      1. Candy Jan 1, 2007 08:18 PM

                                        Okay try this one. It is very fresh and uses no dry herbs. I really cannot abide the taste of dried tarragon.

                                        Combine in a food processor, 1 C. real mayo, homemade is best with 1 C. sour cream and add 1 2 oz. can anchovies, 1 Tbs, lemon juice, 3 Tbs. Tarragon vinegar, 2 tsp. chopped fresh tarragon, 3 Tbs. chopped fresh chives, 1/2 C. chopped flat leaf parsley, 1/2 tsp kosher salt and some freshly ground black pepper. Process until smooth and well combined. Chill before serving

                                        1. scarmoza Jan 1, 2007 07:37 PM

                                          For the past 15 years or so, I've known green goddess dressing to mean the tahini based dressing from Annies'. It seems to be very popular still:

                                          The Chez Panisse recipe sounds delightful. I can't wait to try it soon.

                                          1 Reply
                                          1. re: scarmoza
                                            annimal Jan 1, 2007 11:43 PM

                                            The tahini based dressing is just Goddess, not Green Goddess.

                                            btw... that's my FAVORITE of all dressings. I eat goddess on everything.

                                          2. j
                                            jennyfur Jan 1, 2007 07:27 PM

                                            Honestly...this is what you are looking for:



                                            1. p
                                              personalcheffie Jan 1, 2007 07:26 PM

                                              Here's a recipe I have:

                                              Green Goddess Buttermilk Dressing

                                              1/3 c. buttermilk
                                              1/4 c. sliced green onions
                                              1/4 c. chopped parsley
                                              1/4 c. chopped watercress
                                              2 t. lemon juice
                                              1/2 t. dry tarragon
                                              1/2 t. anchovy paste
                                              1/2 c. regular or reduced fat mayonnaise
                                              salt and pepper

                                              In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup.

                                              3 Replies
                                              1. re: personalcheffie
                                                Candy Jan 1, 2007 09:46 PM

                                                The buttermilk and mayo would make it seem like a Green Goddess flavored Ranch dressing

                                                1. re: personalcheffie
                                                  Melanie Wong Jan 3, 2007 08:00 PM

                                                  I've had versions that have watercress whirled in and I really like the peppery green snap it lends. Agree that fresh tarragon is a must, and that GG should not have avocado in it.

                                                  1. re: personalcheffie
                                                    dillonsparks Oct 2, 2010 02:27 PM

                                                    I was visualizing all the ingredients being whirled together and then realized what was missing.....peas.....yes I'm adding peas.....and visualizing whirled peas..........

                                                  2. MsDiPesto Jan 1, 2007 07:19 PM

                                                    Penzey's Spices makes a Green Goddess base you can mix with water, mayo and vinegar to the consistency of your choice:


                                                    3 Replies
                                                    1. re: MsDiPesto
                                                      Dommy May 17, 2007 12:48 PM

                                                      It's actually my FAVORITE of their dressings! So we make it all the time! :)


                                                      1. re: Dommy
                                                        kleinfortlee May 18, 2007 08:44 PM

                                                        me too, dommy!


                                                      2. re: MsDiPesto
                                                        xnyorkr May 18, 2007 09:40 AM

                                                        I bought this, and it tastes more like dill than I remember GG dressing to taste in the 70s.

                                                      3. Candy Jan 1, 2007 07:06 PM

                                                        It just went out of fashion. People got into Balsamics and others and it fell by the wayside. I do have a good recipe I can paraphrase if you are interested. I served it up as a sauce for poached salmon at a party once and people really liked it. All were askign what it was and for a recipe. They were really surprised when I said it was a homemade Green Goddess.

                                                        2 Replies
                                                        1. re: Candy
                                                          Melanie Wong Jan 1, 2007 07:12 PM

                                                          I think that Caesar and Ranch have taken over the creamy dressing market share. We should start a movement to revive Green Goddess, invented in San Francisco.


                                                          1. re: Candy
                                                            chef chicklet Jan 1, 2007 08:48 PM

                                                            Yes please! i found one too while I was waiting to hear from you all. I love that stuff!

                                                          2. Glencora Jan 1, 2007 06:56 PM

                                                            I don't have a recipe, but Annie's Naturals makes a Green Goddess dressing. I tried it once and found it bland and uninteresting. I,too, remember liking Green Goddess back in the 70s. Maybe I just liked the name...?

                                                            3 Replies
                                                            1. re: Glencora
                                                              Melanie Wong Jan 1, 2007 07:00 PM

                                                              Annie's is nothing like the original Green Goddess.

                                                              Here's my recent post on the Green Goddess served at lunch time at a restaurant in Santa Rosa, California in Sonoma County's wine country. Includes a link to the recipe from Chez Panisse.

                                                              1. re: Melanie Wong
                                                                jennyfur Jan 1, 2007 07:02 PM

                                                                Yay for BOTH of us! You can get it thru Vermont Country Store on-line. It is THE dressing you are talking about!!!


                                                                1. re: Melanie Wong
                                                                  Glencora Jan 1, 2007 08:01 PM

                                                                  Wow, that recipe is nothing like Annie's. Now, I know why it seemed so boring. I'll have to try making my own. Thanks.

                                                              Show Hidden Posts