A Minorly Embellished Account of the Birth of Green Goddess Dip & Dressing

380
Michael Kimball
with
Test Kitchen Chef
Logo
Savory Spice Shop

Print Facebook Twitter Google Plus Pinterest Email
A Minorly Embellished Account of the Birth of Green Goddess Dip & Dressing

If you stepped foot into our test kitchen at any point during the past 6 months, chances are I force-fed you some Green Goddess Dip & Dressing. If you were lucky it came with a pretzel or baby carrot, or I at least told you what it was before I choo-choo-trained a big, green spoonful into your unsuspecting mouth. If you weren’t so lucky, you came by during my, “what even is green?” phase and tasted something that might have been more aptly named Gray Gardens or Unsettling Yellow. One thing I guess I had going for me was that while most of my victims had heard of Green Goddess, few knew what it was “supposed” to taste like.

The original Green Goddess paid homage to an actor in a play of the same name. It was 1923 at the Palace Hotel in San Francisco and chef Philip Roemer combined green herbs, anchovies, and mayonnaise for an instant hit. The enchanting name and distinctive color have endured, but modern versions vary widely in terms of flavor and many struggle to be anything more than green ranch.

 When I was first tasked with developing a Savory-fied Green Goddess, I knew I wanted a creamy, herbaceous, and intriguingly savory dressing with a seductive green color. Anchovies were the real stars of the original, offering a briny, umami element that isn’t so much fishy as it is magical. Combined with fresh herbs, you basically have the salad dressing equivalent of a mermaid’s garden. Turns out, many people are turned off by anchovies. So, I set out to recreate those same cravable qualities, sans tiny fish.



Cue montage of me adding various ingredients to a blender: tamarind, spinach, curry, avocado, every herb in Savory Spice’s arsenal, and random green objects from around the test kitchen. When I was about to just give up and make green ranch, the heavens opened and a curious green bottle descended in a pillar of light into my weary, mayonnaise-covered hands. #blessed.

Don’t believe me? The proof is in the pouch. Adding just a pinch of this ingredient gifted from the goddesses to a blend of tangy buttermilk, sweet, lush tarragon, and mouth-watering Worcestershire endowed it with the compelling umami quality I had been searching for. One taste of this reimagined classic and your mind will begin teeming with the culinary possibilities: garden-fresh crudité platters, heavenly grilled cheese sandwiches, divine pasta salads, and warm turkey wraps you'll worship. No matter how you use it, expect your friends and family to demand an encore.

You’re probably waiting for me to tell you just what was in that holy bottle...alright, I’ll share: nori flakes, aka dried, roasted seaweed. These shimmering flakes are sweet, nutty, and subtly reminiscent of the sea without going full-fish. A natural source of glutamic acid (aka what makes MSG so dang good, but without the foodie controversy), they also impart that hard-to-put-your-finger-on-but-undeniably-delicious umami flavor.

There you have it, folks. The very true, only minorly embellished account of how Spice 'n Easy Green Goddess Dip & Dressing came to be, rising from the sea like a viridian Venus. The moral of this origin story is that this dressing tastes really good and is definitely green. Those are the facts. The rest? I’ll leave that up to you.

Shop Spice 'n Easys
 

 

 


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below
Captcha Button - Yes Captcha Button - No Captcha Button - Yes Captcha Button - No Captcha Button - No Captcha Button - Yes Captcha Button - Yes Captcha Button - Yes







Tags

5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai chasing bbq Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free Denver dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Easy Meals Eggs extract extract recipes extracts fall Fall Recipes Family-Friendly Father's Day fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy Healthy cooking healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party Holiday Cookies Holiday Gifts Holiday Meal Holiday Meals holiday menu holiday open house Holiday Traditions hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican Jamaican Jerk jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise Meal Planning meatball Meatless Monday Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pumpkin Pie Pumpkin Spice Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds Shrimp Side Dishes sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice 'n Easy Spice Club Spice it Forward spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak Stocking Stuffer stocking stuffers sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Test Kitchen Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato Top Chef traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter Women's Bean Project