Green Goddess Dressing Recipe on Food52 (2024)

I used white balsamic vinegar and subbed cilantro for the basil. That little tiny bit of sugar makes a difference- I used turbinado. You can use this as a dressing, a dip, a marinade, a sauce....

Not a review but a question... is there a non-dairy subsitute for the cream that has been successful for people? This recipe looks super delicious and fresh but I have some allergies in the house. TYIA

Love this dressing - made it last night and the initial flavors were great. I added creme fraiche which was probably over the top but the extra tang really made it pop. Will use it it on fresh tomato toast today and roasted veg tonight!

I wish I had read these comments before proceeding! Mine was also bitter (no garlic sprouts but perhaps too much olive oil) but otherwise not assertive in flavors. To add insult, it broke in the blender and was very unappealing to look at, so out it went.

galsmu - Was there a green sprout in the garlic cloves? If that little sprout is not removed when used raw it can impart a bitter taste.

Question....Today I made this twice and both times it had a bitter taste right after making it. The first time I used probably-past-its-prime champagne vinegar instead of white wine vinegar and two newly-purchased-already-peeled garlic cloves. I thought maybe the vinegar (what I had at the time) and/or extra garlic clove were too much, so threw it all out and started over following the recipe exactly. Almost exactly the same result - bitter aftertaste. Does this go away after sitting in 'fridge or is there something I'm missing here?? I have great hopes for this dressing so want to figure out what's going wrong. Thanks for the help!

I agree with Christina. I felt it needed more flavor and less richness. I added more anchovies, garlic, lime juice and herbs. I guess I made it into something different altogether, but I really felt it was lacking in depth. Might try something else next time, too.

This is a perfect recipe,everything is in place,i do not know where everybody else is looking ,but,i see a complete recipe with complete directions;it's just plain as day.Get your readying glasses out,and stop criticing on everything it's free advice you not paying for it.Quit Complaining.

Robin January 13, 2015

Why do you need dairy when you've added avocado?

@Brette Warshaw - please correct the recipe instructions so readers know when to add the heavy cream. (I went to the Bon Appetit version and noted the cream is whisked in after the oil is incorporated into the dressing.) Thanks!

try plain yogurt if you don't want to use cream

No mention of when to add cream so I think I'll just sub milk to lower calories and fat.

Yes, it calls for two chopped anchovies.

When the heck do I add the cream?

The recipe ingredients mention cream, you don't mention it in the procedures, can't it be made without? I think it'd be just fine? Please advise

Regine September 11, 2013

In that case, I may do 3 tbsp of almond or soy milk coupled with 1 tbsp of olive oil; and if the almond/soy milk is fat free, I may do 2 tbsp of the milk and 2 tbsp of the olive oil.

Regine September 11, 2013

Miss Paperwhite, this is not my recipe D), but I would think that you can replace the 4 tbsp heavy cream with i.e. 3 tbsp evaporated milk (or regular milk, I guess) and 1 tbsp of extra virgin olive oil. Heavy cream has more fat than milk, so I am off the top of my head thinking that the 3 tbsp milk/1 tbsp oil should be a fairly good substitute.

If I skip the cream, should I add a milk substitute or just leave it and season to taste?

Regine September 10, 2013

Christina, sorry. O). It is indeed rich but because of that you need less to dress a salad, i guess. I used baby romaine lettuce, orange bell pepper and topped the dressed salad with dried cranberries and croutons.