The proper 70’s description was Harvest Gold.
My wife makes a dip using GG dressing.
1 cup diced green peppers
1 cup diced tomatoes
1/2 cup chopped green onions
1 can of sliced black olives
1 bag of shredded cheese (we use a jack and cheddar mix
Green Goddess dressing (amount depends on desired creaminess).
(depending on our mood we might also include crumbled cool Bacon)
Eat with totilla chips.
Yar, but the whole ‘avocado and shit’ joke…
Ok, it went by, too late to save. >.<
I found a bottle of Green Goddess dressing at a Ralphs in Downey last year. It’s been a while since I’ve bought anything but ranch dressing, so maybe I should go swing by Ralphs again fairly soon and see if they still have some.
Yar, saw it at Walmart earlier today, but read the ingredients and kept walking.
I think it’d be much tastier and healthier to just make it.
And yet nobody has picked up on “No anchovies, please.”
Is Green Goddess anything like Henri’s Tas-Tee salad dressing? That’s the “whatever happened to…” salad dressing we used to always have in the (harvest gold) fridge back before ranch came into popularity.
Damn you people, I had to try making this. I used the recipe from America’s Test Kitchen, give or take some sour cream, and damn, that’s nummy. No anchovies, but I can fix that next time
Annie’s Naturals makes a version of this dressing. I’ve was unimpressed, but I never grew up eating the stuff, either.
My daughter loves it, but if you read the nutrition information on the back you’ll shudder.
There’s a Weight Watchers recipe for GG dressing that’s pretty tasty and not a nutritional train wreck.
Or, if you’re lazy / just want a quick taste, Kraft “Seven Seas” is making it currently, so there’s a good chance a local grocery store has it.
Saw it at a grocery salad bar not too long ago. Also somewhat like the Penzey’s. I’m not a humongous fan, I’d rather make my own buttermilk ranch or light italian.