Green Goddess Dressing (Print out)

A creamy, herby dressing with Greek yogurt, parsley, chives, tarragon, and basil for fresh flavor.

# What You'll Need:

→ Dairy & Base

01 - 1/2 cup plain Greek yogurt
02 - 1/4 cup mayonnaise

→ Fresh Herbs

03 - 1/4 cup fresh parsley leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh tarragon leaves
06 - 2 tablespoons fresh basil leaves

→ Aromatics & Flavor

07 - 2 tablespoons fresh lemon juice
08 - 1 small garlic clove
09 - 2 anchovy fillets
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1-2 tablespoons milk or water to thin

# How to Make It:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets, and Dijon mustard in a blender or food processor.
02 - Process until completely smooth and vibrant green, stopping to scrape down the sides as needed to ensure even incorporation.
03 - Add salt and freshly ground black pepper, blending briefly to incorporate. Adjust seasoning as needed.
04 - For a thinner dressing, blend in milk or water one tablespoon at a time until desired consistency is reached.
05 - Transfer to an airtight jar or container and refrigerate for at least 30 minutes before serving to allow flavors to develop fully.
06 - Serve chilled over salads, with crudités, or as a condiment for grain bowls and sandwiches.

# Expert Advice:

01 -
  • This dressing turns ordinary vegetables into something you actually want to eat
  • It keeps for days in the fridge and gets better as the flavors meld
  • One batch works on everything from salads to sandwiches to roasted vegetables
02 -
  • The dressing will thicken in the fridge, so make it slightly thinner than you think you want it
  • Fresh herbs are non negotiable here because dried herbs would turn this into something entirely different and not in a good way
03 -
  • Make a double batch because it disappears faster than you expect
  • Freeze fresh herbs in season so you can make this year round
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