Save Pin The first time I made Green Goddess dressing, I watched the blender transform this chaotic mound of herbs into the most stunning electric green sauce I'd ever seen. My kitchen smelled like a garden explosion, and I couldn't stop dipping random vegetables into it just to keep tasting. Now it's the dressing that actually makes me crave salads.
Last summer I made a triple batch for a backyard barbecue and watched my friends hover around the dipping bowl like it was the main event. Someone actually asked if they could take the leftover dressing home instead of the extra potato salad. That's when I realized this stuff converts self-proclaimed herb haters.
Ingredients
- Plain Greek yogurt: Creates the creamy foundation while adding protein and tang
- Mayonnaise: Essential for that luxurious mouthfeel we all love in restaurant dressings
- Fresh parsley: The backbone herb that keeps the flavor fresh and grassy
- Fresh chives: Adds a mild onion sweetness that rounds out sharper herbs
- Fresh tarragon: The secret ingredient that makes this taste restaurant-quality with its anise notes
- Fresh basil: Brings sweetness and depth that balances the tangy elements
- Fresh lemon juice: Cuts through the creaminess and makes all the flavors pop
- Garlic clove: Just one small clove provides background warmth without overwhelming
- Anchovy fillets: The umami bomb that makes this taste authentic and deeply savory
- Dijon mustard: Emulsifies everything while adding a sharp kick
- Salt and black pepper: Essential for making all those fresh herbs sing
- Milk or water: Only if you want a thinner consistency for drizzling
Instructions
- Blend the base and herbs:
- Combine yogurt, mayonnaise, all fresh herbs, lemon juice, garlic, anchovies if using, and Dijon in your blender or food processor.
- Puree until vibrant:
- Blend until completely smooth, scraping down the sides to catch every stray leaf and achieve that signature electric green color.
- Season to taste:
- Taste and add salt and pepper as needed, remembering that flavors will intensify as it sits.
- Adjust consistency:
- If you prefer a thinner dressing, blend in milk or water one tablespoon at a time until it reaches your desired pourability.
- Let flavors meld:
- Transfer to a jar, cover, and refrigerate for at least 30 minutes before serving.
Save Pin 
Save Pin My friend Sarah now requests this for every gathering we host, and I've caught her eating it straight off a spoon more than once. It's become the kind of recipe that feels like a secret weapon in my back pocket.
Making It Your Own
While the classic herb combination is perfect for a reason, don't be afraid to play around based on what you have growing or can find at the market. Cilantro works beautifully in place of tarragon for a more Latin-inspired version, and dill gives it a lovely spring vibe.
Serving Ideas
Beyond the obvious salad applications, this dressing transforms grilled vegetables into something restaurant-worthy. I love it drizzled over roasted salmon or used as a sandwich spread instead of mayo. It's particularly excellent with crispy chickpeas or as a dip for crudités when you want something lighter than ranch.
Storage And Make Ahead
This dressing actually improves after a day in the refrigerator as the garlic mellows and herbs infuse more deeply into the base. It keeps beautifully for four days, though the vibrant green color may darken slightly.
- Store in a glass jar with a tight lid to prevent absorbing other fridge odors
- Give it a good stir before using as ingredients may separate slightly
- Bring to room temperature 15 minutes before serving for the best flavor
Save Pin 
Save Pin Once you have a jar of this in your refrigerator, you'll find yourself looking for excuses to use it on everything.
Recipe FAQs
- → What makes green goddess dressing green?
The vibrant green color comes from blending fresh herbs including parsley, chives, tarragon, and basil. These raw herbs release their natural chlorophyll when blended, creating the signature bright green hue that gives this dressing its name.
- → How long does homemade green goddess dressing last?
When stored properly in an airtight container in the refrigerator, this dressing will keep fresh for up to 4 days. The herbs may oxidize slightly over time, but the flavor remains excellent. Give it a good stir before each use.
- → Can I make green goddess dressing vegan?
Absolutely. Substitute the Greek yogurt with a plant-based yogurt alternative and use vegan mayonnaise. Omit the anchovy fillets entirely, as they're optional anyway. The dressing will still be creamy, tangy, and packed with fresh herb flavor.
- → What can I serve with green goddess dressing?
This dressing is incredibly versatile. Drizzle it over mixed green salads, grain bowls, or roasted vegetables. Use it as a dip for crudités, spread it on sandwiches, or serve alongside grilled meats and fish. It's particularly delicious with fresh summer tomatoes and cucumber.
- → Why is there a resting time in the refrigerator?
Refrigerating for at least 30 minutes allows the flavors to meld and develop. The garlic mellows slightly, the herbs infuse their essence throughout the base, and the consistency thickens slightly. This resting period makes a noticeable difference in the overall depth of flavor.
- → Can I use dried herbs instead of fresh?
While you can use dried herbs in a pinch, the result won't have the same vibrant green color or fresh flavor profile. Fresh herbs are essential to the character of this dressing. If you must substitute, use one-third the amount of dried herbs, but expect a different taste and appearance.