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Green Goddess Chive Dressing

Rated as 4.46 out of 5 Stars

"Can be used with mixed greens, chicken salad, salmon and sliced tomatoes. My family rated it 9 out of 10. Hope yours will too!"
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Ingredients

20 m servings 107 cals
Original recipe yields 10 servings (1 1/3 cups)

Directions

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  1. In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

Nutrition Facts


Per Serving: 107 calories; 11.2 g fat; 1.7 g carbohydrates; 0.6 g protein; 9 mg cholesterol; 74 mg sodium. Full nutrition

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Reviews

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Fabulous salad dressing! I did have to thin it out a bit as it was very thick, but overall it had a wonderful flavor. I used Hellman's light mayo and light sour cream and subbed white wine vine...

Very good, I served it warm over grilled salmon. It would also make a great salad dressing. I added a little more garlic for my taste. I will make this again, thanks!

Tastes wonderful...great with Salmon!

This was different and delicious!!! Works good hot or cold on fish, veggies, pasta and more. Try it!!!

Really good. I added some capers and a teaspoon of anchovy paste before processing everything together, which added a bit more depth to the flavor. Used the dressing for salad but will definitel...

Very good! Didn't have tarragon vinegar or fresh tarragon so used rice vinegar and dried tarragon and substituted plain yogurt for the sour cream. I think this would also make a super dip for r...

I followed the recipe except that I forgot either the chives or green onions (aren't they the same thing??) and it turned out delicious. The only downside is now my husband wants me to make home...

Very good dressing! I made it low fat and used Reduced fat mayo and sour cream. Very good for dipping and on salads! Will use again.

It was yummy, but didn't quite hit the spot for me. I'll try replacing the Worcester sauce with anchovy paste.