Save The first time I made Green Goddess dressing, I stood over my food processor watching ordinary herbs transform into this shocking emerald creation. My kitchen smelled like a garden after rain, and I couldn't stop sneaking tastes with a spoon. Now it lives in my refrigerator constantly, rescuing boring salads and making raw vegetables feel like something special.
Last summer, I brought a mason jar of this dressing to a neighborhood potluck alongside a simple platter of raw vegetables. Someone asked if I'd bought it from a specialty market, and when I explained I'd thrown it together that morning, three people immediately asked for the recipe. Seeing friends go back for thirds of carrot sticks made me realize how much impact something so simple can have.
Ingredients
- Plain Greek yogurt: The creamy base that balances all those assertive fresh herbs with a tangy backbone
- Mayonnaise: Adds richness and helps the dressing cling beautifully to whatever you're dressing
- Fresh parsley: Don't skip it, this brings the fresh grassy notes that make the dressing sing
- Fresh chives: Subtle onion flavor that rounds everything out without being harsh
- Fresh tarragon leaves: The secret ingredient with its distinct anise-like brightness
- Fresh basil leaves: Just enough to add warmth and sweetness in the background
- Fresh lemon juice: Essential acid that wakes up all the herbs and cuts through the creaminess
- Garlic clove: One small clove is plenty, you want just a hint not a punch
- Anchovy fillets: Optional but trust me, they add that umami depth that makes people ask what your secret is
- Dijon mustard: Emulsifies everything and adds a little sharpness
- Salt and freshly ground black pepper: Don't be shy with the pepper, it plays so well with all the green flavors
- Milk or water: Only if you need to thin it for drizzling, but I usually keep it thick for dipping
Instructions
- Blend your base:
- Pile everything except the seasonings and thinning liquid into your blender or food processor. The pile will look mountainous but it cooks down dramatically.
- Purée until vibrant:
- Blend on high, stopping to scrape down the sides, until you have this impossibly bright green mixture that smells incredible.
- Season thoughtfully:
- Taste your creation and add salt and pepper gradually, letting the herbs shine rather than overwhelming them.
- Adjust if needed:
- If you want a thinner consistency for drizzling, add milk or water one tablespoon at a time.
- Let the flavors marry:
- Transfer to a jar, cover tightly, and refrigerate for at least thirty minutes before serving.
- Serve generously:
- Use it on anything and everything, it keeps beautifully in the refrigerator for up to four days.
Save My daughter now requests this dressing on her birthday instead of cake, dipping everything from cucumber slices to grilled chicken into it. Watching her discover that vegetables could be exciting was one of those quiet kitchen victories that keeps me cooking.
Make It Your Own
Sometimes I swap tarragon for dill when I'm craving something more reminiscent of ranch dressing. Other times, cilantro takes the place of parsley for a completely different vibe. The formula stays the same but the personality shifts.
Beyond The Salad Bowl
This dressing transformed my sandwich game when I started spreading it on turkey clubs. It's also incredible drizzled over grilled fish or used as a dip for roasted potatoes. Once you have it in your refrigerator, you'll find excuses to put it on everything.
Perfecting Your Green Goddess
The consistency should be thick enough to coat a spoon but not so dense that it won't drizzle gracefully off your greens. If it's too thick, thin with water rather than more milk, which can make it taste vaguely diluted. That vibrant green color will deepen slightly after a day in the refrigerator, but the flavor only gets better.
- Wash and thoroughly dry your herbs before blending, excess water can make the dressing thin and sad
- If you're making this for anchovy skeptics, just blend them completely and don't mention it, they add savory depth without fishiness
- A small squeeze of fresh lemon juice right before serving can wake up any leftovers that have been sitting for a few days
Save There's something deeply satisfying about making something so versatile and beautiful from humble ingredients. I hope this finds a permanent home in your refrigerator like it has in mine.
Recipe Q&A
- → What makes Green Goddess dressing green?
The vibrant green color comes from blending fresh herbs including parsley, chives, tarragon, and basil. These herbs provide both the signature hue and fresh, aromatic flavor profile.
- → How long does homemade dressing last?
This dressing keeps refrigerated for up to 4 days when stored in an airtight container. The flavors actually improve after chilling for at least 30 minutes, allowing the herbs and aromatics to meld together.
- → Can I make this vegan?
Yes, simply use plant-based yogurt and mayonnaise instead of dairy versions, and omit the anchovy fillets. The result is still creamy, tangy, and packed with fresh herb flavor.
- → What can I serve with this?
Drizzle over mixed green salads, grain bowls, or roasted vegetables. Use as a dip for crudités, spread for sandwiches, or sauce for grilled fish and chicken. It's incredibly versatile.
- → Why include anchovy fillets?
Anchovy fillets add authentic depth and umami richness without an overpowering fishy taste. They're traditional in Green Goddess but completely optional if you prefer to keep it vegetarian.