No but Green Goddess is a ranch based dressing but with tarragon, I use the traditional recipe with the anchovy's in it some people fret when seeing it, but they are not a big problem, I do mine in the blender, if I can find fresh tarragon it is best, but with either fresh or dried you need to make paste and reserve a bit for colour in the end. According to my research, the most accepted theory regarding the origin of the green goddess dressing is that it was made by executive chef Philip Roemer at the Palace Hotel in San Francisco in 1923. Made with avocado, fresh herbs and yoghurt to dress a Mexican tortilla salad. One concept I have struggled a little with on the 5-2 Challenge has been cutting the fat to produce interesting and delicious low calorie sauces and dressings. Green goddess dressing is a creamy, herby dressing / sauce. Veggie Chili with Crunchy Tortilla & Avocado Salad. She was making it waay before it ever became popular in the late ’50’s. Plus fluffy wild rice in minutes and a stupendous crunchy tortilla salad with my silky Green Goddess avocado dressing." - Jamie Oliver. There are several ways to fudge this recipe…and one way I had done was to sub buttermilk for yogurt, and sub lime juice, for lemon. Now I know who got MY mom’s recipe for green goddess dressing. Each recipe varies with the herbs, vinegars and creamy additions they use. I then added just a healthy pinch of ground cumin, and one slice of anchovy. I was watching Jamie Oliver whip up a Green Goddess Dressing on his show 15 Minute Meals the other night.