Green Goddess Dressing Recipe
This Green Goddess Dressing is part dip, part salad dressing and all parts delicious! It’s rich and creamy with Greek yogurt and it’s got the bright flavors of lemon, fresh herbs and chives. It’s a healthy option for your crudités platter and romaine wedge salad, and it comes together in 5-10 minutes!
I’m a firm believer in homemade salad dressing because it’s the freshest way to top any salad. I prep 1-2 different types every week like our favorite balsamic vinaigrette dressing and Greek salad dressing because we eat a lot of salad!
This Green Goddess Dressing recipe is my latest creation, and it’s just perfect for spring and summer. It’s super creamy and herbaceous like my Greek yogurt ranch dressing, and it’s great as a dip or dressing.
I love that this dressing utilizes the fresh herbs that I always seem to have on hand, and the color truly makes me happy.
If you love making your own dressings, be sure to see my collection of salad dressing recipes!
Why you’ll love this recipe:
- Green Goddess dressing is creamy and herbaceous with the fresh flavors of lemon, fresh herbs and chives.
- It’s a versatile, healthy recipe that may be used as a salad dressing, dip or sauce.
- It can be customized with whatever herbs you have on hand.
Recipe ingredients
This Green Goddess dressing recipe contains just a few ingredients, and most can be customized with what you have on hand as outlined in the ingredients notes below.
- Greek yogurt. I prefer Greek yogurt over mayo for its creaminess and added protein, but it may be substituted with mayo or sour cream (or a combination of both).
- Herbs. I used a combination of parsley, dill, tarragon and chives in this recipe, but you can use any combination of herbs as long as they equal a total of 1 1/2 cups. See my fresh herbs produce guide to find out more about their flavor profiles and how to store them.
- Garlic. If fresh garlic is too overpowering for you, sub with a 1/4 to 1/2 teaspoon of garlic powder.
- Anchovy. Anchovy fillets give this dressing savory depth of flavor, and I promise it doesn’t taste fishy in the slightest! If you’d rather not use them, sub with anchovy paste or even Worcestershire sauce as outlined in the recipe card notes.
- Lemon. The lemon brightens all the flavors in this dressing and loosens it up. Be sure to use fresh lemon juice, or sub with lime if you don’t have any on hand.
- Olive oil. I like to add 1-2 tablespoons of olive oil to loosen up the dressing, and it also makes it smooth and silky in texture.
See the recipe card below for the full list of ingredients and quantities.
How to make Goddess dressing
This Goddess dressing recipe comes together in about 10 minutes from start to finish. Simply prep your herbs and pop everything into a food processor.
Pro tip: You’ll need about 1 1/2 cups of fresh herbs for this recipe. Customize this dressing using a combination of your favorite herbs.
See the recipe card below for full instructions.
- Place all ingredients in the bowl of a food processor and secure the lid.
- Process until smooth, then add the olive oil through the feed tube and process until incorporated. Taste and adjust the seasoning as necessary.
Recipe FAQs
Green Goddess dressing typically includes mayo, sour cream, garlic, an array of fresh herbs, anchovy and lemon. This version contains Greek yogurt, which gives the dressing a nice protein boost.
If you’re not a fan of anchovy, you can substitute it with Worcestershire sauce, coconut aminos or tamari for nice savory depth of flavor.
It’s creamy and herbaceous with the bright flavor of fresh lemon and savory hints from fresh garlic and anchovy fillets.
Goddess dressing will keep in the refrigerator for up to one week.
Serving suggestions
- Serve as a dip for a crudités platter for parties or snacks.
- Drizzle over butter lettuce salad for the perfect side dish.
- Serve as a sauce with grain bowls, grilled meats and more!
Recipe notes
- Pro tip: This dressing is easily customized with a combination of your favorite herbs. See my fresh herbs produce guide to find out more about herb flavor profiles and how to store them.
- The anchovy adds savory depth of flavor similar to Caesar dressing and does not taste fishy in the slightest. Sub with 2-3 teaspoons anchovy paste or 1-2 teaspoons Worcestershire sauce, coconut aminos or tamari as desired.
- If your goddess dressing is too thick, you may thin it out with up to 1-2 tablespoons of lemon juice, milk, buttermilk or even water.
- Recipe yields about 1 cup of green goddess dressing. Store the dressing in the refrigerator for about 1 week.
More salad dressing recipes you’ll love:
- Apple cider vinegar dressing
- Homemade coleslaw dressing
- Homemade Italian dressing
- Homemade louie dressing
- Honey mustard dressing
- Lemon vinaigrette
- Raspberry balsamic vinaigrette
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Green Goddess Dressing Recipe
Equipment
Ingredients
- 1 cup plain Greek yogurt I used full fat; sub with mayo or sour cream if desired.
- 3 anchovy fillets patted dry; see note 2
- 1 medium clove garlic minced; sub with 1/2 teaspoon garlic powder
- 1 cup fresh parsley leaves
- 1/4 cup dill leaves
- 1/4 cup coarsley chopped chives or sub with scallions
- 2 tablespoons tarragon leaves optional
- 1/2 lemon juiced (about 2 tablespoons)
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 tablespoon olive oil see note 3
Instructions
- Add the Greek yogurt, anchovy fillets, garlic, parsley, dill, chives, tarragon, lemon juice, salt and pepper in the bowl of a food processor.1 cup plain Greek yogurt, 3 anchovy fillets, 1 medium clove garlic, 1 cup fresh parsley leaves, 1/4 cup dill leaves, 1/4 cup coarsley chopped chives, 1/2 lemon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons tarragon leaves
- Process until smooth, then add the olive oil through the feed tube and process once again until it has been incorporated. Taste and adjust the seasoning as needed. Serve and enjoy!
Notes
- Pro tip:Â This dressing is easily customized with a combination of your favorite herbs. See my fresh herbs produce guide to find out more about herb flavor profiles and how to store them.
- The anchovy adds savory depth of flavor similar to Caesar dressing and does not taste fishy in the slightest. Sub with 2-3 teaspoons anchovy paste or 1-2 teaspoons Worcestershire sauce, coconut aminos or tamari as desired.
- The olive oil loosens up the dressing and makes it smooth and silky. Add up to 1-2 tablespoons according to your preference.
- If your goddess dressing is too thick, you may thin it out with up to 1-2 tablespoons of milk, buttermilk or even water.
- Recipe yields about 1 cup of green goddess dressing. Store the dressing in the refrigerator for about 1 week.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
