Photo: Mike Kenneally
Green Goddess Dressing or Dip (Vegan)
12 ingredients
10 min
12
openrecipes
Before America’s love affair with with ranch dressing, there was Green Goddess, which originated in San Francisco in 1923 at the Palace Hotel: mayo-based, packed with herbs, lemon and garlic! Traditionally, made with chervil and tarragon, I use dill, parsley and cilantro, which can be found in any supermarket. I’ve made this at the restaurant as a spread for a fried green tomato sandwich and at home as a dip for raw veggies.
Estimated Nutrition (whole recipe, rough)
179
Calories
18g
Protein
1g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Chopped Parsley
- ½ cups Chopped Dill
- ¼ cups Cilanto
- 1 clove Garlic
- 1 cup Vegenaise
- 1 cup Vegan Sour Cream
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Apple Cider Vinegar
- ½ Tablespoons Sugar
- 1 teaspoon Fresh Lemon Zest
- ½ teaspoons Salt
- 3 pinches Fresh Ground Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes