Handwritten recipe card with recipe for Green Goddess Dip from Jane Cabana
by: salvagedrecipes

Green Goddess Dip with Anchovy and Tarragon Vinegar from Jane Cabana

Green Goddess Dip from Jane Cabana
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course dip
Cuisine American
Servings 8
Calories 110 kcal

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
  • ¾ 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.

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
Keyword anchovies, anchovy, Dip, mayonnaise, parsley, party dip, retro appetizer, salad dressing, sour cream, tarragon, vintage recipe
Tried this recipe?Let us know how it was!