Save to Pinterest The first time I made Green Goddess dressing, I stood there watching the blender transform this chaotic handful of herbs into something impossibly vibrant and smooth. My kitchen smelled like an herb garden, and I honestly couldn't believe how something this beautiful came together in under ten minutes. Now I keep little jars of it in the fridge constantly, because it makes even the most basic salad feel like something special.
Last summer, my sister came over for lunch and I served this with a simple platter of raw vegetables. She proceeded to eat the entire bowl of dressing with a spoon, declaring it better than anything shes had at restaurants. Now she demands I make a double batch whenever she visits, and honestly, I don't blame her one bit.
Ingredients
- 1/2 cup plain Greek yogurt: This creates the creamy base while keeping things lighter than traditional recipes
- 1/4 cup mayonnaise: Adds that rich velvety texture that makes restaurant dressings so irresistible
- 1/4 cup fresh parsley leaves: The backbone herb that provides freshness without overpowering
- 1/4 cup fresh chives: Brings a mild onion flavor that rounds out all the other herbs
- 1/4 cup fresh tarragon leaves: The secret ingredient that gives Green Goddess its distinctive anise like sweetness
- 2 tablespoons fresh basil leaves: Adds sweetness and depth, especially important if making this without anchovies
- 2 tablespoons fresh lemon juice: Brightens everything and cuts through the rich dairy base
- 1 small garlic clove: Use one medium clove for a gentle background note or two if you really love garlic
- 2 anchovy fillets: Completely optional but they add that savory umami that makes people wonder what your secret is
- 1 teaspoon Dijon mustard: Emulsifies everything and adds a subtle sharpness
- Salt and freshly ground black pepper: Essential for making all those herb flavors pop
- 1 to 2 tablespoons milk or water: Only if you prefer a thinner drizzling consistency
Instructions
- Blend everything together:
- Throw the yogurt, mayonnaise, all those beautiful herbs, lemon juice, garlic, anchovies if you're using them, and mustard into your blender or food processor.
- Puree until smooth:
- Blend until the mixture is completely smooth and that gorgeous emerald green color, stopping to scrape down the sides once or twice.
- Season and adjust:
- Taste the dressing and add salt and pepper until it sings, then blend in milk or water one tablespoon at a time if you want it thinner.
- Let it rest:
- Transfer to a jar and refrigerate for at least 30 minutes because this stuff genuinely tastes better after the flavors have had time to become friends.
Save to Pinterest My friend who claims to hate salads tried this dressing once and proceeded to put it on everything from roasted potatoes to grilled chicken for the entire week she was visiting. Seeing someone actually get excited about vegetables was pretty much the best endorsement I could ask for.
Making It Your Own
I've discovered that the herb ratio is totally flexible based on what you have or what you like. Sometimes I go heavy on the basil for a more Italian take, or swap tarragon for dill when I'm craving something that reminds me of spring. The beauty is in the vibrant green color and fresh herbal punch, not in following some rigid formula.
Storage and Serving
This dressing keeps beautifully in the fridge for up to four days, though in my house it rarely lasts more than two. The herbs may oxidize slightly, turning the dressing a more muted green, but the flavor stays incredible. Bring it to room temperature for about 15 minutes before serving to let that creamy texture loosen up again.
Ways To Use It
Beyond the obvious salad situation, this stuff transforms grain bowls, makes an incredible sandwich spread, and elevates simple roasted vegetables into something dinner party worthy. I've even whisked it into warm pasta for an instant creamy sauce that people go absolutely wild for.
- Try it as a dip for crudités at your next gathering
- Thin it with extra lemon juice and use it as a marinade for chicken or fish
- Keep a small jar at work to make sad desk salads feel special
Save to Pinterest There's something deeply satisfying about pulling a jar of this bright green goodness out of the fridge and watching it transform whatever you're eating. It's the kind of recipe that makes cooking feel like a joy instead of a chore.
Questions & Answers
- → How long does green goddess dressing last?
The dressing keeps refrigerated for up to 4 days when stored in an airtight container. The flavors actually develop and meld better after sitting for at least 30 minutes.
- → Can I make this vegan?
Yes, simply use plant-based yogurt and mayonnaise instead of dairy versions, and omit the anchovy fillets. The result will still be creamy and flavorful.
- → What can I use instead of tarragon?
Dill or cilantro work wonderfully as substitutes for tarragon. Both bring their unique flavor profiles while maintaining the fresh, herbaceous character of the dressing.
- → Why is my dressing not smooth?
Make sure to blend thoroughly, scraping down the sides of the blender or food processor as needed. Adding a tablespoon of milk or water can help achieve a smoother consistency.
- → What dishes pair well with this dressing?
It's excellent on mixed green salads, grain bowls, roasted vegetables, crudités platters, and even as a spread for sandwiches or wraps. Try it with grilled chicken or fish too.