Green Goddess Dressing (Printable)

Vibrant herby dressing with Greek yogurt, fresh herbs, and tangy lemon. Perfect for salads or as a dip.

# What You'll Need:

→ Dairy & Base

01 - 1/2 cup plain Greek yogurt (full-fat or low-fat)
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 (optional, for authentic flavor)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - 1-2 tablespoons milk or water, to thin if desired

# Directions:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets if using, 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 - Taste the dressing and adjust seasoning with salt and freshly ground black pepper as desired.
04 - If a thinner consistency is preferred, blend in milk or water one tablespoon at a time until reaching desired thickness.
05 - Transfer dressing to a jar or bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Serve chilled as a salad dressing, vegetable dip, or drizzle over grain bowls and roasted vegetables.

# Expert Tips:

01 -
  • It tastes like you spent hours at a farmers market picking herbs, but takes barely ten minutes to make.
  • One batch transforms everything from boring greens to grain bowls, roasted vegetables, and even works as a dip for bread.
  • The color is so vibrant it basically announces that something delicious just happened in your kitchen.
02 -
  • Don't skip the lemon juice or you'll end up with something that tastes one-dimensional and too creamy, no matter how many herbs you added.
  • A food processor works fine, but a blender truly creates a smoother, more luxurious texture that feels like you're serving restaurant-quality dressing.
03 -
  • If you're making this for people with allergies, the anchovies are genuinely optional and don't change the dressing dramatically, but skip them entirely if you need to keep it fish-free.
  • For a vegan version that actually tastes good, use coconut-based or cashew-based yogurt instead of dairy, and use aquafaba mayo or just oil-based mayo instead of egg-based versions.
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