I like Ina Garten's I sometimes substitute 1/2 the basil for cilantro.
1 cup mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
¼ 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
1. 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.)
2. Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
I like my Green Goddess Dressing (or dip) BOLD. Here's my own personal take on it that we enjoy as both a salad dressing & a dip:
BACARDI1 GREEN GODDESS DRESSING
2 cups mayonnaise
1 tin flat anchovy filets, drained & roughly chopped
1 small jar marinated artichoke hearts, drained & roughly chopped
1 tablespoon tarragon vinegar
1-2 tablespoons fresh tarragon, minced
1-2 teaspoons fresh Italian flat-leaf parsley, minced
1 scallion, minced (optional)
Combine all ingredients & allow to mellow in the fridge for at least 30 minutes. Stir again before tossing with salad greens that should definitely contain a goodly amount of sturdy lettuces like Romaine, Escarole, & Iceberg to hold up to the creaminess of the dressing.
Oh, & Craig Claiborne notwithstanding - Green Goddess Dressing (or dip), ISN'T Green Goddess Dressing (or dip) without more than just a "tiny dash" of Tarragon. The Tarragon is what makes Green Goddess Dressing (or dip) what it is.
Actually, I don't love a lot of tarragon in Green Goddess Dressing. I think a little bit is plenty. My husband usually wields the VitaMix for the GGD, and he uses the Craig Clairborne recipe as a jumping off point. He ususally doesn't measure, but when I am asked for the recipe, this is what I give my guests, and they all love it when they make it. After it's blended, it's bright green. I use it a lot as a crudite dip for parties, but it's fabulous on cold salmon too.
I'm a little confused by your recipe -- is this all just stirred together? It also sounds a little light on the green things -- i.e. scallions and parsley. I have to say that I have never seen a GGD recipe with artichoke hearts before. I'll basically eat anything that includes artichoke hearts, but this sounds a bit like a salad-y dressing as opposed to a dressing!
This is the one we love, adapted from an old NY Times Cookbook by Craig Clairborne
1 cup mayonnaise (reduced fat is OK)
1 tablespoon fresh lemon juice
1 clove of garlic finely chopped
1 tablesppon tarragon vinegar (or use white wine vinegar with a tiny dash of taragon)
1/4 cup finely chopped green onions
1/4 cup chopped parsley
1/2 cup sour cream
4 anchovies, chopped
freshly ground black pepper
Put all the ingredients except the sour cream into a blender. Blend until all ingredients are well amalgamated. Remove to a bowl and stir in the sour cream. Do not blend with the sour cream.