Rich, herby, and bright, this dip pairs especially well with cucumbers, celery, and radishes.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh tarragon or basil leaves
• 1 tablespoon fresh lemon juice
• 1 small garlic clove
• Salt and black pepper to taste

Directions

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth and bright green.
3. Taste and adjust lemon, salt, and pepper.
4. Refrigerate at least 30 minutes before serving to allow flavors to develop.

Tips and variations

• Add half an avocado for a thicker, richer version
• Substitute buttermilk for sour cream for a thinner, tangier consistency
• Stir in a splash of white wine vinegar for extra brightness
• Metric equivalents

Origins of Green Goddess

The name and the dressing have a surprisingly theatrical backstory.

Palace Hotel, San Francisco, 1923

Green Goddess dressing was created at the Palace Hotel in San Francisco by executive chef Philip Roemer. He made it as a tribute to actor George Arliss, who was staying at the hotel while starring in a wildly popular stage play called “The Green Goddess,” which was running in San Francisco at the time.

The play, written by British playwright William Archer, told the story of a mysterious, powerful rajah in a fictional Himalayan kingdom. It was a sensation on both sides of the Atlantic, and Arliss became closely identified with the role.

The Dressing as Homage

Roemer crafted the dressing to honor Arliss and the production, likely leaning into the vivid green color as a direct visual nod to the play’s title. The original recipe was anchovy-forward, creamy, and herb-rich, quite different from many modern versions that skip the anchovy entirely.

The Play’s Own Origins

The title “The Green Goddess” itself referred to an idol worshipped in the fictional kingdom in the play. The phrase carried an air of exotic mystery and power, which was very much in keeping with the Orientalist theatrical tastes of the early 20th century.

Legacy

The dressing became a San Francisco classic and spread nationally through the mid-20th century, appearing in cookbooks and restaurants across the country. It fell somewhat out of fashion by the 1980s and 1990s but experienced a major revival in the 2010s and again in the early 2020s, when a viral TikTok version using cabbage, cucumber, and a heavy herb blend introduced it to an entirely new generation.

Today Green Goddess appears in everything from salad dressings and dips to pasta sauces, grain bowls, and sandwich spreads, but the name still traces directly back to that 1923 stage production and a chef wanting to impress a celebrated actor.

©2026 S. Mottet bloomhearty.com writing, creation, and design