Why you’ll love it: You’ll love this yogurt-based healthy green goddess dressing, packed with fresh tarragon, parsley, chives, and dill. So fresh and beautiful, it’s great for salads or as a dip.
How long it takes: 10 minutes
Equipment you’ll need: blender or food processor
Servings: 12
Creamy Green Goddess Dressing
Flavorful. Green goddess salad dressing is like eating an herb garden. With nearly a full cup of chopped fresh herbs, the flavor of this dressing is undeniably and deliciously “herby.”
Beautiful. Don’t you just love that dreamy green tint? I think I could paint a wall with it. Then I could just head to the “Green Goddess room” whenever I wanted. (If you love the color of this dressing, be sure to try my avocado dressing, too! It’s creamy but without any dairy products. )
Better than store-bought. You can buy Green Goddess dressing in a bottle at the grocery store but I guarantee it won’t taste anything like homemade. How can it when the fresh herbs play such a starring role?
Easy and good for you. This recipe has a yogurt base and tons of green herbs, which are basically extra tasty green leafy vegetables, with all the vitamins and antioxidants you could wish for.
Versatile. Try green goddess dressing on a simple green salad, as a dip for veggies, or spread it on a sandwich. I think you’ll love it!
Love all the herbs but not into creamy dressings? Try chimichurri, homemade basil pesto, cilantro pesto, or salsa verde. Lots of herbal pleasure!
Did You Know?
You might think the name “Green Goddess” comes from all the green herbs, like the green goddess of gardening, or something like that.
Actually, the dressing was developed by the chef at the Palace Hotel in San Francisco in 1923, to pay tribute to actor George Arliss and his hit play, The Green Goddess (thanks, Wikipedia!). The dressing immediately became a hit, too, and continues to be popular, unlike the play. Sorry, George.
Ingredient Notes
- Greek Yogurt: By using yogurt as the base of this dressing, you are able to save calories and add protein.
- Mayonnaise: I stir in just a touch for added creaminess.
- Parsley, Chives, Dill, and Tarragon: Fresh herbs make all the difference in this dressing.
- Anchovy Fillets: Anchovy adds umami, the core fifth taste.
- Garlic: Fresh garlic is best but garlic powder can be substituted if you prefer a milder garlic profile.
- Rice vinegar: Vinegar adds tanginess. Rice vinegar is the same thing as rice wine vinegar but avoid seasoned rice vinegar which has added salt and sugar. Don’t substitute plain white vinegar because it’s too sour; however, white wine vinegar is okay.
- Salt and Pepper: Add as much as you like, to taste.
How to make Green Goddess Dressing
This one is pretty simple, folks! Just blend all the ingredients together, scraping down the sides of the blender or food processor as needed.
Serving Suggestions
Salads. Green goddess dressing is quite thick and creamy. It’s not going to run to the bottom of your bowl of salad which makes it ideal for lettuce salads or bowls. Make your own croutons, too!
Dress up cooked vegetables or potatoes. Spoon it on a steamed artichoke, broccoli florets, or asparagus spears. Serve it with crispy roasted potatoes or a baked potato.
Dip it. Green goddess can be served as a delicious dip for blistered shoshito peppers. Dip homemade French fries or roasted sweet potatoes wedges in green goddess. It really dresses up carrot and celery sticks, too.
Make a sandwich. Use it as an alternative to plain mayonnaise for a flavorful sandwich spread. Mix it with cooked chicken breast, and diced celery for easy chicken salad. Use it instead of tartar sauce on a fishwich.
Tacos/nachos. Drizzle it over vegetarian tacos or cauliflower nachos.
Easy Recipe Variations
- Substitute other herbs: As long as you end up with nearly a cup of chopped herbs, the dressing will turn out delicious. Use your favorites or what you have available. Make your own unique herb dressing. I wouldn’t recommend using a cup of tarragon or a cup of chives, though. Try to have a mix of at least a few herbs.
- Use dried herbs: If you can’t find fresh herbs, substitute dried. Use about 1 teaspoon of dried herbs for every tablespoon of fresh, since dried are more potent than fresh.
- Vegan green goddess: Looking for a vegan recipe? Try this green goddess recipe with avocado and olive oil by The Foodie Dietitian.
- Vegetarian green goddess: The anchovies add umami, a subtle flavor boost that could also be achieved by adding a tablespoon of capers or green olives. Try the the dressing with no anchovies because with so many herbs, you’re not likely to miss the umami.
Make Ahead Tip
If you have a lot of fresh herbs that need to be used, blend or process the herbs along with the vinegar, oil, garlic, anchovies, salt and pepper. Freeze the mixture and thaw it when you’re ready to make the dressing. Simply add the yogurt and mayonnaise and whisk the dressing until it’s smooth.
Refrigerate leftovers in a tightly covered container for up to a week. If dressing separates, just give it a good stir to combine.
More Salad Dressing Recipes
Green Goddess Dressing Recipe
Ingredients
- 1 cup plain Greek yogurt (2% or full-fat)
- ¼ cup mayonnaise
- ½ cup roughly chopped parsley (small stems are okay)
- 3 tablespoons chopped chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 2 canned anchovy fillets (packed in oil), patted with paper towel to remove excess oil (see note)
- 1 clove garlic, chopped
- 1 tablespoon rice vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Blend all ingredients in a blender or a food processor, scraping down sides as needed, until desired consistency.1 cup plain Greek yogurt, ¼ cup mayonnaise, ½ cup roughly chopped parsley, 3 tablespoons chopped chives, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh tarragon, 2 canned anchovy fillets (packed in oil), patted with paper towel to remove excess oil, 1 clove garlic, chopped, 1 tablespoon rice vinegar, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Store in refrigerator for up to 1 week. Makes about 1 ½ cups.
Notes
- Herbs: Other herb combinations can be substituted, if desired. Use what you have on hand or happen to like best. It’s best to have a mixture rather than all one kind.
- Anchovy: 1 teaspoon anchovy paste can be substituted for anchovy fillets. Green olives or capers are a good vegetarian substitute, or simply omit this ingredient.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
sounds zesty
It is! So many fresh herbs!