Skip Nav

Green Goddess Dip and Dressing

Green Goddess Dip and Dressing

Adapted from San Francisco Entertains A Cookbook Celebrating the Centennial of the Junior League of San Francisco, Inc by the Junior League of San Francisco

Green Goddess Dip and Dressing


  1. 1 cup chopped avocado (about 1 avocado)
    3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
    2 small garlic cloves, chopped
    2 scallions, chopped
    1/4 cup white wine vinegar
    1 1/2 tablespoons lemon juice
    1/4 cup Greek yogurt
    1/4 cup firmly packed basil, chopped
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped tarragon leaves
    Extravirgin olive oil, for making dressing, optional


  1. Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil.
  2. Serve with crudités as a dip or thin out with olive oil to make a salad dressing.
  3. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Makes 1 1/2 cups.

Latest Recipes, Menus, Food & Wine