Blue Goddess Salad Dressing

  • Yield: 2 cups


1cup mayonnaise
1/2cup sour cream
1/4cup minced fresh parsley
1tablespoon lemon juice
1 1/2tablespoons anchovy paste
1-- garlic cloves, crushed
1teaspoon minced green onion
3ounces Roquefort or blue cheese, crumbled


  1. Mix all ingredients together and refrigerate.  Best made day before serving or very early on day of serving.  Makes 1 pint.

Recipe reprinted with permission from Les Passees’ Well Seasoned A Southern Classic (Les Passees, Inc., Memphis, Tn., 1982).