Green Goddess Dip

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Anchovies, chives, parsley, wine vinegar, sour cream…the original Green Goddess dressing was created by Chef Phillip Roemer of San Francisco’s Palace Hotel in 1923 for a banquet in honor of actor George Arliss who was starring in William Archer’s play, “The Green Goddess.” Add some minced garlic and zowie-wowie! It becomes a potent chip dip like this one we found in a 1940s “Let’s Eat Red Dot Potato Chips” company flyer. (Don’t you love those little treasures you find tucked inside vintage cookbooks?) If you want to go the full monty and make the mayonnaise from scratch, we’ve included a recipe for homemade mayo, too. But don’t feel guilty if you just buy the Hellmann’s.

Makes about a pint of dressing; about 1 1/2 cup homemade mayonnaise

Dressing Ingredients

  • 1 clove garlic, finely grated
  • 2 Tbsp anchovy paste
  • 3 Tbsp finely-snipped chives
  • 1 Tbsp lemon juice
  • 1 Tbsp wine vinegar
  • ½ cup sour cream
  • 1 cup mayonnaise (recipe below, or, store-bought)
  • 1/3 cup finely-chopped parsley
  • coarse salt
  • Coarsely ground black pepper

Homemade Mayonnaise Ingredients

  • 2 egg yolks
  • ½ tsp salt
  • ½ tsp sugar
  • ¾ tsp dry mustard
  • a few grains freshly ground pepper
  • dash paprika
  • dash cayenne
  • 1 Tbsp vinegar
  • 1 Tbsp lemon juice
  • 1 cup vegetable oil


  1. Make homemade mayonnaise:Combine egg, salt, sugar, mustard, pepper, paprika and cayenne. Add vinegar and lemon juice. Add oil in drops/ very slow stream, while beating in bowl of stand mixer. Makes about 1 ½ cups mayonnaise.
  2. Make dressing: Combine ingredients in the order given. Fold into a serving bowl and chill.

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