Green Goddess Dressing… and a trip to the Green Mountain State

Stonyfield Farm Tour

For much of my life, summers have been all about New England. As a girl, I spent many memorable years going to camp near Camden, Maine, and camp was followed by family vacation on Squam Lake in New Hampshire.  

My sons veered only slightly off my path, attending a boys camp along the coast of Maine, in beautiful Wiscasset.  My older son is just finishing his ninth year there, this time as a counselor to nine energetic 11-year-olds.  As you might imagine, my husband and I have made countless camp drop-offs and pick-ups over the years. To break up the long drive from Pennsylvania to Maine and back, we’ve turned many a road trip into a mini vacation, seeking out interesting spots along the way.  

We’ve covered a lot of territory, yet somehow, the only New England state I never visited was Vermont…until two weeks ago. My friends at Stonyfield graciously invited me to join a group of bloggers from all around the country for their second annual farm tour.  Over the weekend, we toured three very different farms and met with Stonyfield co-founder, Gary Hirshberg, all the while learning what the company does–besides making delicious yogurt!  

Ultimately, the trip illustrated the many ways Stonyfield employees work with family farmers who wish to farm organically.  Their mission is to support these farmers and give them the tools to be economically viable over the long haul in what is a demanding, sometimes thankless job that lies at the mercy of Mother Nature and a variety of economic variables.  On a small scale, Stonyfield is looking to give people in farming communities a leg up.  On a larger scale, their goal is the longterm sustainability of the region.

I’m working on a few recipes inspired by the trip and will tell more tales from our adventure along with the food.  But since all good things take time, and I wanted to at least provide an initial update, the time seemed right to share my much-loved recipe for green goddess dressing.   Vermont is nothing if not gorgeously green, and as you will see below, one of our Stonyfield hosts was officially crowned a goddess.  πŸ™‚ 

Green Goddess Dressing

The original green goddess dressing originated far from Vermont, at The Palace Restaurant in San Francisco.  Though tarragon is a traditional ingredient, it’s rather pungent, so I do without. If you wish to include this fresh herb, start with a tablespoon at most and taste before adding more. The combination of lemon juice and white wine vinegar gives this dressing a little something extra.  Anchovies are also customary and highly recommended, even if the thought makes you a little squeamish. The dressing will still deliver great flavor without them, but just two fillets add an extra dimension of flavor without the slightest hint of fishiness.  

Green Goddess Dressing
This classic dressing will add fresh flavor to your favorite salads while working wonders as a sauce or dip.

Yield: a scant 1 1/2 cups
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  1. 1/2 cup (120 grams) plain yogurt (I prefer whole milk yogurt but have used nonfat Greek as well; see recipe notes)
  2. 2/3 cup (138 grams) regular mayonnaise
  3. 1/2 cup firmly packed mix of fresh herbs (I love a combination of basil, parsley, and dill)
  4. 3 tablespoons fresh chopped chives (in a pinch substitute minced green onions)
  5. 1 tablespoon freshly squeezed lemon juice
  6. 1 tablespoon white wine vinegar
  7. Kosher salt and freshly ground pepper to taste (I like to use about 1/4 teaspoon each but have omitted the salt for those who are watching their intake)
  8. Optional but recommended: 2-3 anchovy fillets
  1. Add all of the ingredients to a blender or small food processor and blend thoroughly, scraping down the sides as needed. If you do not have a blender or processor, finely chop the herbs and thoroughly mash the anchovies, if using, before stirring into the remaining ingredients.
  2. Store the dressing in a jar in the refrigerator where it will keep for approximately one week.
  1. Whole milk, regular (non-Greek) yogurt offers the smoothest flavor, which I really like in this recipe as it allows the herbs to shine. Nonfat Greek yogurt produces a thicker, tangier dressing. Low-fat yogurt offers a happy medium.
  2. If you don't have a blender, simply chop the herbs very finely and mix well. Also, the dressing recipe may be cut in half. In this case it's best not to use a blender as there won't be quite enough ingredients to reach the blending mechanism in most standard blenders.
The Fountain Avenue Kitchen
farm tourFarmer Julie Wolcott and family at Green Wind Farm…farm tourJulie will tell you that her cows are family, too. πŸ™‚ farm tourThe milk from Julie’s farm might just find its way into your next cup of yogurt!farm tourJen and Morgan Churchill at The Wonder Why Farm — their children, Nora and Sam, are already big helpers on the farm.Farm Tour CrewAnd a special shout-out to the talented group of ladies that I now call friends. They come from far and wide, but you can find them here:  Sarah Bates – The Chef Next Door;  Ashley Covelli – Big Flavors from a Tiny Kitchen;  Dianna Muscari – The Kitchen Prep Blog;  Joanna Murnan – Making Mine;  Jessica Morrison – 30 Something Mother Runner;  Lynda McMillen – Me and My Pink Mixer;  Calley Pate – Back to Calley;  Michelle Palin – My Gluten-Free Kitchen;  Erin Huiatt – Midwest Mom and Wife;  Leah Segedie – Mamavation;  Nicky Omohundro – Little Family Adventure;  Angela Bekkala – Happy Fit Mamafarm tourSpecial thanks to the generous folks at Green Wind Farm, The Wonder Why Farm, Kimball Brook Farm, Stonyfield co-founder Gary Hirshberg, as well as the kind folks at our home away from home for the weekend, the picturesque Stoweflake Mountain Resort and Spa in Stowe, Vermont.  Heaps of gratitude also to the fabulous Liza Dube and Mairead Dunphy from the consumer communications side of Stonyfield, who served as our fearless leaders and tour guides; Kyle Thygesen, a Stonyfield employee who works full-time with the farmers in his role as Farmer Relationship Manager; and last but certainly not least, Britt Lundgren, Director of Organic and Sustainable Agriculture who provided a short course on all things organic. All gave generously of their time and knowledge and made the weekend educational and a whole lot of fun!farm tourLast but definitely not least, how could I not mention the delightful Mairead and her handmade crown of flowers along with my recipe for green “goddess” dressing!  β€οΈ

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  1. Mary Lou Keller

    Oh Ann! I am so jealous of your trip to Vermont and to visit the founder of Stoneyfield Farms?? That is a place on my bucket list for sure! I love the misson statement of what they are doing and the support they provide for small farmers. What a wonderful experience it must have been. Can’t wait to see the recipes you are going to share.

    I am also going to try the Green Goddess dressing in this post.

    Take care Ann!

    1. Ann Post author

      It was a memorable trip in so many ways, Mary Lou. You would have enjoyed it, too! The company’s mission is impressive, and they sure have hired some great people!

  2. Emma Post author

    I made this dressing over the weekend and used it for a big dinner salad with chicken…so fresh tasting and delicious!!!

  3. Greta Lorenzini

    Hi Ann — I happened upon your website while searching the Internet for a slow roasted chicken recipe of which I am making this very minute. I live in Jericho, Vermont and Stoneyfield Farms is a main stay at our home (for obvious reasons). I sometimes take our Green Mountain State for granted until I read or see someone else’s perspective re: our little piece of heaven! The chicken smells divine and I’m sure my 8 yr. old (Jack) will be peeking in the oven as soon as he’s home from school as he’s always “starving” when he gets home! I saw your recipe for the Chex Mix and will be making it next week for his snack at school and after — great idea for before soccer practice! Glad I saw your site — as we move into fall, I hope to find some new and exciting recipes for all of our fall VT bounty! Thank you.

    1. Ann Post author

      Hi Greta, Thank you for your thoughtful comment. As a mom of two boys, I know what you mean about the “starving” situation. Hopefully, the chicken will hit the spot! As for Vermont, it was truly a pleasure to criss-cross the state over the activity-packed weekend. The people we met were so genuine and the scenery was consistently breathtaking. I’m already looking forward to a return trip! Enjoy the recipes and I do hope you come back often!