Green Goddess Dip or Dressing

Green Goddess Dressing was created in 1923 at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play of the time, The Green Goddess. A twist on the traditional, this version has been lightened by using Greek yogurt and olive oil instead of mayonnaise and sour cream. And the herb combo has dill in lieu of tarragon (done with a special friend in mind that doesn’t like tarragon!) 

A couple Christmas’s ago, my husband David and I took our annual trip to San Francisco for the holidays. Our theme for this trip was to hit historical spots in “The City”. In a city jam packed with fascinating history we had to be more specific about history so we narrowed it to “the first of or oldest of” category. We dined at some of the oldest restaurants in town like Tadich Grill (1849), believed to be the 3rd oldest continuously run restaurant in America preceded only by Boston’s Union Oyster House (1826) and New Orleans’ Antoine’s Restaurant (1840). And Sear’s Fine Foods (1939) known for it’s great breakfast food just to name a few. 

Tadich

If we were going to eat our way thru the city based on historical restaurants, we had to stay at the oldest hotel too! The Palace Hotel was originally established in 1875, then rebuilt after a fire in 1909, it was San Francisco’s first premier luxury hotel and the largest in the world at the time. It is a work of art and transports you to a bygone era in style! Nothing helps you slip into the feeling more than to experience the elegance and tradition of afternoon tea in their spectacular dining room. The Gold Service was created for the Palace in 1909 and used for presidential banquettes and royal dinners. It remains one of the oldest and most complete collections in the world.

The Palace

Which brings us full circle back to Green Goddess Dressing! A timeless herbal dressing that just needed an updated tweak to bring it into present time. But not enough of a tweak to lose everything that gave it it’s great appeal way back in the roaring 20’s! Taste the past, today!

GG Ingredients

 Green Goddess Dip:

GG in blender

In a food processor or blender, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped.

Add olive oil

With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Serve with a crudité platter of fresh vegetables like carrots, sugar snap peas, radishes, celery and red bell peppers for dipping.

Green Goddess Dip

 Green Goddess Dressing:

GG Dressing

Scrape the dressing into a bowl and add the chicken broth until you reach the right consistency for your dressing. Some like it thick, some like it thinner.  Cover and refrigerate until chilled, 30 minutes.

Spring Salad:

Make a salad with butter lettuce and radicchio, petite green peas, shaved carrots and pistachio nuts.

GG Salad

Place all ingredients in a large bowl and toss to combine. Plate on individual salad plates and drizzle lightly with Green Goddess Dressing. Season with fresh cracked pepper.

Green Goddess Dip or Dressing
Serves 20
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
99 calories
4 g
4 g
9 g
1 g
1 g
43 g
148 g
1 g
0 g
7 g
Nutrition Facts
Serving Size
43g
Servings
20
Amount Per Serving
Calories 99
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 148mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 1g
Vitamin A
25%
Vitamin C
8%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Green Goddess Dip or Dressing
  1. 1/2 cup lightly packed flat-leaf parsley
  2. 1/4 cup lightly packed fresh dill
  3. 1/2 Haas avocado
  4. 1 small shallot, chopped
  5. 1/4 cup 2% plain yogurt
  6. 2 tablespoons snipped chives
  7. 1 small garlic clove, crushed
  8. 2 tablespoons lemon juice
  9. 1 tablespoon anchovy paste
  10. 3 tablespoons extra-virgin olive oil
  11. Kosher salt
  12. Freshly ground pepper
  13. **1/4 cup or more organic chicken broth - add if making into salad dressing
Spring Salad
  1. Butter lettuce with Radicchio
  2. Petite green peas (frozen and thawed)
  3. Carrot, peeled and shaved with a potato peeler
  4. Pistachio nuts
Green Goddess Dip
  1. In a food processor or blender, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped.
  2. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Serve with a crudité platter of fresh vegetables like carrots, sugar snap peas, radishes, celery and red bell peppers for dipping.
Green Goddess Dressing
  1. Scrape the dressing into a bowl and add the chicken broth until you reach the right consistency for your dressing. Some like it thick, some like it thinner. Cover and refrigerate until chilled, 30 minutes.
Spring Salad
  1. Place all ingredients in a large bowl and toss to combine. Plate on individual salad plates and drizzle lightly with Green Goddess Dressing. Season with fresh cracked pepper.
beta
calories
99
fat
9g
protein
1g
carbs
4g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

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