The Green Goddess Dip is a classic American dressing and dip known for its creamy texture and rich herbaceous flavor. It originated in the 1920s at the Palace Hotel in San Francisco, where it was created to honor actor George Arliss and his play "The Green Goddess." This dip blends the robust umami taste of anchovies with fresh herbs, tangy tarragon vinegar, and a creamy trio of sour cream, mayonnaise, and cottage cheese. Perfect as a salad dressing or a dip for crudités, this retro favorite has stood the test of time with its versatile, savory appeal.
Ingredients
- 1 clove garlic (minced)
- ½ tsp salt
- ½ tsp dry mustard
- 1 can anchovies (mashed well)
- 3 tbsp tarragon-wine vinegar
- 3 tbsp chives (snipped )
- ¼ cup parsley (snipped )
- ¾ cup mayonnaise
- ½ cup sour cream
- ½ cup cottage cheese
- ⅛ tsp black pepper
Instructions
Step 1: Prep Ingredients
- Mince garlic, mash anchovies, and finely chop chives and parsley.
Step 2: Combine Flavors
- In a mixing bowl, combine garlic, salt, dry mustard, and mashed anchovies.
- Stir in tarragon-wine vinegar.
Step 3: Add Herbs and Cream Base
- Mix in snipped chives, parsley, mayonnaise, sour cream, and cottage cheese.
- Sprinkle in black pepper.
Step 4: Chill
- Cover and refrigerate for at least 2 hours to let the flavors meld.
Step 5: Serve
- Serve cold with fresh vegetables or as a salad dressing.
Tips
- Modern twist: Substitute Greek yogurt for half the sour cream for a lighter dip.
- Herb swap: Use dill or basil if parsley and chives are unavailable.
- Make it dairy-free: Replace sour cream and cottage cheese with plant-based alternatives.
- Double duty: Use as a salad dressing by thinning with a tablespoon of milk or water.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
Transcription of the Original Recipe
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1/2 cup cottage cheese 1/8 teaspoons black pepper Early in Day- Combine all ingredients. Refrigerate to serve as dip with vegetables or favorite dippers. Also good as salad dressing. Here's what's cookin' Green Goddess Dip Serves Recipe from the kitchen of Jane Cabana 1 clove garlic-minced 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 can anchovies- mashed well 2 tablespoon tarragon-wine vinegar 3 tablespoons snipped chives or green onions 1/4 cup snipped parsley 3/4 cup mayonnaise 1/4 cup sour cream
From Transcription to Instructions
Hey from Salvaged Recipes, the original directions were pretty short: "Early in Day- Combine all ingredients. Refrigerate…" so our instructions break that into prep, then a clear order: mash the anchovies with garlic and seasonings, add the vinegar, fold in chives, parsley and the mayo/sour cream/cottage-cheese blend, finish with pepper and chill at least two hours. We mainly unpacked the steps so you can assemble with confidence.
Nutrition
Calories: 110kcalCarbohydrates: 1gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 80mgFiber: 0.2gSugar: 1gVitamin A: 350IUVitamin C: 2mgCalcium: 30mgIron: 0.2mg
