Whatever happened to Green Goddess dressing? It used to be very popular a few decades ago, and now you hardly see it. I know it’s available in a few places, but its popularity is nothing like it used to be. Did it go the way of bellbottoms and fur vests?
We discovered that the Walmart in Matamoras, PA carries it, so whenever I’m up that way, I’m charged with buying 3-4 bottles. I didn’t grow up with it, but my wife did, she was so excited when she saw it on the shelf. Seems like a nice enough dressing, I don’t see any reason why it should have fallen out of favor.
Wow, I’d not thought nor heard of that in years despite the fact it used to be a constant in our house growing up. Last time I remember seeing a bottle in was next to a Litton RadarRange in an Avocado Green kitchen.
Get off my wavelength! That very same question popped into my head just a few days ago. I have no clue why, as I don’t eat dressing of any kind, but I found myself remembering it and noticing how I never hear of it anymore. What the heck was it made of, anyway? I have a very vague memory of the commercial for it and it sticks in my heart as a part of my childhood, even never having tasted it.
Anchovies, parsley, chives, and mayo are the major players.
No wonder nobody eats it anymore.
I just got turned on to it a couple of years ago and began searching it out. You’re right, there aren’t many places that carry it. But just the other day, I happened to notice our local Wal*Mart has it here in north Texas. Yay team!
I came in here to find out where I could find pictures of that famous Marvel heroine putting her clothes on.
I always thought it was all avocado and shit. And then I found Penzey’s has Green Goddess dressing mix that you can make with buttermilk, low-fat, low-calorie, salt-free! Ingredients: green onion, sugar, basil, celery flakes, minced garlic and dill weed. No anchovies, please. I haven’t bought any yet, but I definitely am going to on my next Penzey’s run.
I love the Penzey’s mix - I’ve never had it in a bottle.
I thought it was made with avocados, too, I figured that’s why you don’t see it much anymore because avocados can be rather expensive and people would rather eat them as avocados and not dressing.
Great, now I am craving avocados.
In our area, the famous “olde tymey” dressing and salad is Betty’s Dressing and Betty’s Salad.
It is a simple salad and dressing, but it is outstanding and a local staple… pretty common at potlucks and picnics.
Betty’s Salad
Layer salad ingredients in order listed below.
- Half package spinach
- 6 hard boiled eggs, sliced
- 1 can bean sprouts, drained
- 1-2 cans water chestnuts, drained and sliced (optional, depending on the recipe you follow)
- 1 pound fried bacon, crumbled
Salad Dressing
* 1 cup salad oil
* 3/4 cup sugar
* Salt to taste, or 1/4 teaspoon salt
* 1/3 cup catsup
* 1/4 cup white vinegar
* 1 tablespoon Worcestershire Sauce
* 1 small to medium sized onion
Mix dressing in blender and pour over salad.
Keep all ingredients refrigerated.
The “Goddess” issue of BUST Magazine (from spring or summer of 1997) had a yummy-looking recipe for Green Goddess dressing. Unfortunately I lent my copy to someone before trying the recipe and never got it back.
Any Dopers still have that issue? I’d really like the recipe.
I’ve never had this Green Goddess dressing but it seems like it might be related to Hessian Green Sauce…
Eier in Gruner Sosse
2 tb Mayonnaise
1 c Sour Cream; *
1 Lemon; Med, Juiced
9 Eggs; Large, Hard Cooked
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 1/2 c Fresh Herbs; Chopped **
*use part yogurt and/or buttermilk if so desired. **Use a variety of any kind of fresh green herbs such as a combination of dill, chives, parsley, tarragon, borage, basil, and watercress. Blend mayonnaise, sour cream/yogurt/buttermilk and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop finelly. Add to and blend thoroughly with the sauce. Slice rest of the hard-cooked eggs in half and arrange over the sauce and serve with boiled or fried potatoes.
Here’s a Deutsche Welle video Cooking for beginners: Green sauce with egg.
Green Goddess dressing! That takes me back – I don’t think I’ve seen or heard of it in three decades. I seem to remember it as pleasant enough, but I wasn’t so much into salad yet in those days.
And Grüne Soße is the bee’s knees! So fresh-tasting and flavorful – the perfect spring dish.
This thread has inspired me. I have a half-gallon of greek yogurt in the fridge that I need to use up as, despite not having much of a sweet tooth, I cannot sweeten it enough with honey to make it palatable in the large quantities required to use it up before it goes bad.
I shall make it a savory treat, instead, which is more to my taste-buds anyway.
Green goddess! I’ll have to adapt it of course, to include garlic. Can’t not have garlic. Also am not going to search high and low for chervil, so I’m thinking a nice chive/basil/tarragon/whatever other fresh herbs I can find at the moment romp through the blender oughtta make a nice and yummy treat as Superbowl dip.
What an odd flavor combination. They sure went for some weird stuff in the 70s.
This is very good stuff. Highly recommended. The flavor is mostly onions, chives, shallots, etc. Lovely as a dressing or a dip.
Heck, all the major appliances were those colors back then too. Along with mustard yellow.
In keeping with the convention…you mean babyshit yellow? 