Save There's something almost magical about watching a blender transform a handful of bright green herbs into something silky and luxurious. I discovered this dressing by accident one spring afternoon when I had a fridge full of herbs that needed rescuing before they wilted, paired with some Greek yogurt I'd picked up on a whim. What started as a mission to avoid waste turned into something I now make weekly, and honestly, it's become the dressing that gets people asking for the recipe before they've even finished their salad.
I served this at a casual lunch with friends who were all stressed about what to bring to a potluck, and watching them taste it straight from the bowl changed the energy of the whole afternoon. Someone asked if I'd made it from scratch, and when I said yes, the conversation shifted entirely—suddenly everyone wanted to know if they could actually do this at home. That moment taught me that simple, fresh food made with intention has a way of connecting people in ways fancy recipes sometimes don't.
Ingredients
- Plain Greek yogurt: This is your creamy base, and full-fat versions make the dressing feel more luxurious, though low-fat works if that's what you have on hand.
- Mayonnaise: It adds richness and helps the herbs stay suspended throughout the dressing rather than settling at the bottom.
- Fresh parsley: The workhorse herb that provides volume and mild flavor without overpowering everything else.
- Fresh chives: These give you that onion-like sharpness without the chunks, which is exactly what you need here.
- Fresh tarragon: This is the secret that makes people ask what's different about your green goddess—it has a subtle anise note that elevates the whole thing.
- Fresh basil: Just enough to add warmth and depth without letting it take over the party.
- Fresh lemon juice: The acid that wakes everything up and prevents the dressing from tasting flat or too creamy.
- Garlic clove: One small clove is plenty; I learned this the hard way after making a batch that was basically liquid garlic.
- Anchovy fillets: Completely optional, but they add an umami depth that makes people wonder what the secret ingredient is, even though they can't taste fish at all.
- Dijon mustard: This adds tang and helps emulsify everything into a cohesive dressing.
- Salt and black pepper: Tasted at the end because the yogurt, mayo, and anchovies already bring saltiness to the party.
- Milk or water: Keep this on hand in case your dressing comes out thicker than you wanted, though this rarely happens.
Instructions
- Gather your green things:
- Before you even turn on the blender, wash and roughly chop all your herbs so they're ready to go. This five-minute prep keeps you from standing around waiting while the machine runs.
- Blend the base:
- Add Greek yogurt, mayonnaise, all the herbs, lemon juice, garlic, anchovies if you're using them, and mustard to your blender. Pulse a few times, then blend until the whole thing turns a vibrant shade of green with no big herb chunks visible.
- Scrape and blend again:
- Stop halfway through and use a spatula to push everything from the sides down toward the blades, then continue blending. This ensures you don't end up with herb bits hiding in the corners.
- Taste and season:
- Now is when you taste it and add salt and pepper gradually, because you want to be able to taste the dressing, not just salt. One pinch at a time, taste, then decide if you need more.
- Thin if needed:
- If it's thicker than you wanted, add milk or water one tablespoon at a time and blend briefly after each addition. It should coat a spoon but still drip off easily.
- Chill and meld:
- Transfer everything to a jar or bowl, cover it, and let it sit in the fridge for at least thirty minutes so the flavors can get to know each other. You can serve it immediately if you're in a rush, but the rested version is noticeably better.
Save One evening, I made this dressing for a simple grilled chicken and vegetable dinner, and my partner came into the kitchen mid-blend, drawn by the smell of fresh herbs and lemon. We ended up standing there talking while it chilled, just enjoying the brightness that filled the small space—the kind of quiet moment that makes cooking feel like more than just feeding people. That's when I realized this dressing isn't really about the ingredients; it's about what those fresh, vibrant flavors do to the mood of a meal.
The Secret to a Smooth Blend
The difference between a dressing that feels homemade and one that feels restaurant-quality comes down to how long you blend it. I used to stop as soon as things looked green, but now I blend for a full minute or even longer until the texture becomes almost velvet-like. It sounds small, but that extra time breaks down the herb fibers finely enough that they integrate completely rather than settling out, and the dressing becomes something you actually want to eat by the spoonful.
Flavor Swaps That Actually Work
After making this about a hundred times, I've learned which herb substitutions genuinely improve things and which ones just change the dish entirely. Tarragon is kind of irreplaceable in the original, but if you don't have it, dill gives you a similar brightness with a slightly different personality. Cilantro pushes everything in a more Mexican direction, basil can be swapped for oregano if you're going that route, and fresh mint makes it taste like spring happened inside a jar.
How to Serve It and What It Loves
This dressing is that rare thing that works with almost everything in your fridge because the herbs are flexible enough to play well with other flavors. I started making extra batches just to have on hand because I noticed I was using it on things I didn't expect—roasted potatoes, grilled fish, even on a simple bowl of scrambled eggs. The tanginess cuts through richness, the herbs add brightness, and the creamy base makes everything feel intentional.
- Serve it immediately chilled on salads, or use it as a dip with fresh vegetables and bread.
- Try drizzling it over grain bowls, grilled vegetables, roasted fish, or even as a sandwich spread for something with staying power.
- Keep a jar in the fridge for up to four days and you'll find yourself reaching for it constantly.
Save There's something satisfying about keeping a jar of this in your fridge knowing that you've got something bright and delicious waiting whenever you need it. It turns ordinary vegetables into something worth eating on purpose, which honestly is enough reason to make it this week.
Recipe FAQs
- → Can I make this dressing dairy-free?
Yes, substitute the Greek yogurt with plant-based yogurt and use vegan mayonnaise. Omit the anchovies for a fully plant-based version.
- → What can I use instead of tarragon?
Fresh dill or cilantro work wonderfully as substitutes. Each herb brings a unique flavor profile while maintaining the vibrant green color.
- → How long does this dressing keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors intensify over time, making it even more flavorful the next day.
- → Do I need to include the anchovies?
Anchovies are optional but add authentic umami depth. If omitted, the dressing will still be delicious, just slightly less savory.
- → What dishes pair well with this dressing?
It's excellent on mixed green salads, grain bowls, grilled chicken, roasted vegetables, as a sandwich spread, or served with fresh crudités.
- → Can I adjust the consistency?
Absolutely. Add milk or water one tablespoon at a time while blending until you reach your desired thickness for drizzling or dipping.