What a blast from the past! Green Goddess Dressing, from
whence Green Goddess Dip came, is a classic for sure, nearly 100 years old. Its history, related briefly below, makes it a good "Roaring 20's" theme food.
The dip's signature ingredients are mayo, fresh tarragon, and
anchovies. Yes, another anchovy recipe. We may order "anything but
anchovies" on our pizzas, but when it comes to dressings and dips, like Caesar
and Green Goddess, we say "bring 'em on." Interestingly, "green" comes from the tarragon,
green onions, and chives, not the dip's color.
2 cups mayonnaise
6 anchovy fillets, minced
1/2 cup sour cream
2 tablespoons tarragon vinegar
2 tablespoons chopped green onion
2 tablespoons chopped fresh tarragon (or 1 T dried)
2 tablespoons chopped fresh chives (or 1 T dried)
3/4 teaspoon salt
1/2 teaspoon pepper
Place all ingredients in a small bowl and mix well, or better yet, pulse briefly in a food processor or blender.
Cover and refrigerate to chill the dip thoroughly and to allow the flavors to blend. This recipe can be prepared up to 2 days ahead.
Serve with cooked artichoke leaves and other vegetable dippers, and assorted crackers and toasts. Also excellent with Grilled Shrimp.
Makes about 3 cups.
There used to be a popular play in San Francisco that became a silent film and then a "talkie" called The Green Goddess. All three versions starred George Arliss. In 1923 Chef Philip Roemer of San Francisco's Palace Hotel created Green Goddess dressing in tribute to George Arliss. And here I used to think it was many decades younger and came only from my grandmother's kitchen.
Green Goddess dressing is securely tied up with San Francisco history. The story is related in the S.F. City Guide and the dressing is still served in fine restaurants there, albeit with modern chefs' twists.
So, it is only fitting to use any leftover dip as dressing on a vegetable salad.