Green Goddess Dressing Copycat
On today’s menu: August 31, 2025
Serve Up 1950s Freshness with Green Goddess Dressing
Homemade green goddess salad dressing was a true star of the 1950s salad scene.
Born in San Francisco in the 1920s and carried into mid-century kitchens, this cool green sauce was the perfect partner for crisp iceberg wedges and thick sliced tomatoes.
Whether you make it with anchovy paste or Worcestershire sauce, it’s a vintage recipe that still tastes fresh and fun today.
I found this dressing quick to make and full of fresh flavor, this dressing feels right at home on a 1950s table.
Blog Index
1. A Bit of History
2.The Recipe (1950s Gentle Vinegar Version)
3. Serving Suggestions in True 1950s Style
4. Tips & Substitutions
5. Retro Shopping
6. Closing Words
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🌿 A Quick History of Green Goddess
1950s green goddess salad dressing vintage recipe
Green Goddess dressing was created in the 1920s at San Francisco’s Palace Hotel, named after the play The Green Goddess.
Chef Philip Roemer’s original recipe mixed mayonnaise, herbs, and anchovies into a glamorous green sauce that quickly became a hotel signature.
By the 1950s, home cooks gave it a creamy twist with sour cream and lightened it with Worcestershire sauce making it a favorite for crisp iceberg salads and backyard dinners.
Homemakers could skip blending it themselves
Green Goddess Dressing Recipe
How to Make Green Goddess Dressing at Home
(Gentle Vinegar – 1950s Style with Dill)
Makes: About 1½ cups
Preparation Time: 10 minutes
Chill Time: 1–2 hours before serving
You Will Need:
½ cup sour cream
1 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons finely chopped green onion or chives
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh dill, chopped (in place of basil)
½ teaspoon jarred minced garlic (packed in water or oil)
1 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ teaspoon black or white pepper
Here’s How:
Place all ingredients in the bowl of your electric blender.
Blend on medium speed until smooth and well-combined, about 30–40 seconds.
Spoon into a covered container and refrigerate 1–2 hours to let flavors mingle.
Serve over chopped lettuce and thick tomato wedges for a classic mid-century salad.
Kitchen Note:
If you prefer a stronger dill flavor, increase to 1½ tablespoons fresh dill. Dressing will keep in the refrigerator for about one week.
This creamy dressing clings beautifully to chopped iceberg lettuce.
And this Green Goddess dressing is without anchovies.
🥗 Serving Suggestions
Green Goddess dressing shines on a crisp 1950s style salad think chopped iceberg lettuce and thick slices of tomato on a colorful plate.
It’s also perfect spooned over wedges, tossed into potato salad, or drizzled on grilled chicken.
In true mid-century fashion, it doubles as a dip for fresh vegetable sticks, making it just as welcome at a backyard picnic as it was at the family dinner table.
green goddess salad with tomatoes and lettuce
green goddess dressing dip for vegetables
FAQ
Q1: Can I make Green Goddess dressing without anchovies?
Yes! While the original 1920s recipe used anchovies, many 1950s home cooks swapped in Worcestershire sauce instead. It keeps the savory depth without the stronger fish flavor.
Q2: How long does homemade Green Goddess dressing last?
Stored in a covered container in the refrigerator, Green Goddess dressing keeps for about 5–7 days. Always give it a stir before serving.
Q3: What salads taste best with Green Goddess dressing?
This creamy, herby dressing shines over chopped iceberg lettuce with tomato wedges, but it’s also delicious on potato salad, cucumber slices, or even as a dip for veggie trays.
Q4: Can I use dried herbs instead of fresh?
Fresh herbs give the dressing its signature vibrant flavor, but if you’re in a pinch, dried herbs can work. Use about one-third the amount, since dried herbs are more concentrated.
Retro Shopping
Available on Amazon: Jadeite Glass Collection™ 1.25 Quart Mixing Bowl w/ Handle
Closing words
Creamy, colorful, and full of retro charm, Green Goddess dressing is one of those recipes that never goes out of style.
Whip up a batch of Green Goddess and let me know how you served it over crisp lettuce, as a dip, or maybe your own creative twist.
Share your retro kitchen moments in the comments or tag me on Instagram I’d love to see your creations! tag me @vintagebythebite
I’m loving this homemade Green Goddess dressing recipe, and you might have noticed the cute atomic table featured in the photos.
If you’d like one of your own, check out my guide on how to make a DIY atomic side table.
Shells is a vintage recipe preservationist and the creator of Vintage by the Bite, where she shares 1940s–1960s recipes, retro kitchen printables, and mid-century food history.
