Reviewed: Jun. 28, 2009

This recipe is amzingly easy & delicious. I used low fat yogurt to cut down on the fat. All I can say is WOW!

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Reviewed: Jun. 5, 2009

This was the ultimate. Surprisingly, I had no fresh ingredients (other than lemon), and it still turned out fabulous. I opted to use Penzey's Fox Point seasoning to replace the major ingredients (shallots, garlic, onions, etc.). I also opted to use 1/2 mayo, 1/2 sour cream, and the tangy contrast to the lemon was great. Can't wait to make this 100% fresh.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 25, 2009

Made this for a big family gathering, everyone loved it and its consistency. I thought it was too runny. I will hand blend in the mayo next time to make it thicker.

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jansea

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Reviewed: Jan. 24, 2009

I was excited by this recipe but was terribly disappointed. Parsley being a very bland but the primary flavor made the only dominant flavor fish. I used half the anchovies, but still, that is all I tasted. My husband and I opted to throw the whole batch away. Sorry.

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wolgastm

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Reviewed: May 31, 2008

An excellent Green Goddess, not too harsh with the scallions like some of them are, and I used the fresh tarragon with white vinegar mentioned by another user instead of tarragon vinegar--I had fresh tarragon leftover from another recipe, so why waste it? I didn't have any problems with the anchovies being salty, but I soaked them for an hour in a couple of cups each of water and white wine.

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Aquaria

Cooking Level: Expert

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Reviewed: Apr. 6, 2008

Excellant!!

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Becca

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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Reviewed: Mar. 16, 2008

I know that some of you think I shouldn't rate this a 5 because I did change it a bit - but it was such a good starting place and the changes were minor: cut back on the anchovies, and didn't have tarragon vinegar, so used white wine vinegar and added 1/2 tsp dried tarragon. My husband and I were reintroduced to Green Goddess at a new restaurant in town that highlights 40s and 50-style restaurant food - baked ham, great steaks (peppered steak with brandy sauce), wonderful meatloaf, Stroganoff - the kinds of food I remember being on the menu when my folks took us to "fancy" restaurants, but "kicked up" for the new century. Anyway, we tried the Green Goddess, and my husband was hooked - and this one is better than at the restaurant. Can't wait until summer so I can use fresh tarragon from the garden!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Feb. 4, 2008

This was incredible! Maybe the best dressing i've ever had. Thanks for the new recipe.

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Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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Reviewed: Nov. 18, 2007

I think this is a basically good recipe with great potential but it was WAY too fishy tasting. Next time I'll try using only one can (or maybe even half a can) of anchovies instead. I agree with a previous reviewer that it doesn't need the added salt!

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Ang

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

my first Green Goddess recipe, and I thought it was delicious! (not sure if 'authentic', but certainly delicious!)

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LUCKYKEL

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Reviewed: Aug. 26, 2007

Served this over caesar salad...very strong but tasty! Good for garlic and onion lovers at least, will possibly try it in a pasta salad next time.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 16, 2006

This is the first time I'd tried this dressing. Really great...similar to a caeser, but, better in my opinion. Very tart, garlicky and oniony. I think you can leave out the salt though, as the anchovies are salty enough. Thanks, I'll be making this again and again!

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