You’ll love 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.
Green goddess 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.”
And don’t you just love that creamy green tint? I think I could paint a wall with it. Then I could just head to the “Green Goddess room” whenever I wanted.
You’re going to love this dressing. If you have an herb garden, now’s the time to begin harvesting some of the bounty: parsley, chives, tarragon, and dill. My mom’s tarragon plant is about three feet tall and just as wide. She loves this recipe although she’s rather peeved that the rabbits ate all of her parsley.
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?
It’s easy to make and good for you, too. 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.
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!
About This Dressing
Once you have the ingredients ready, you can whip this healthy dressing up in a couple of minutes using a blender or food processor.
I’ll run through the recipe here but as always, the printable recipe card can be found at the end of the post, with complete directions and nutrition information.
What You’ll Need
- Greek Yogurt: By using yogurt as the base of this dressing, you are able to save calories and add protein.
- Mayonnaise: 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, according to taste.
- Rice vinegar: Vinegar adds tanginess. Rice vinegar is the same thing as rice wine vinegar. Don’t substitute plain white vinegar because it’s too sour. White wine vinegar is a good substitute though.
- Salt and Pepper: Add as much as you like, to taste.
What does Green Goddess dressing go with?
Green goddess dressing is quite thick and creamy. It’s not going to run to the bottom of your bowl of salad, making it ideal for lettuce salads, dips, spreads, or toppings.
Here’s some ideas: Spoon it on a steamed artichoke, broccoli florets, or asparagus spears. Use it for a delicious dip, or a flavorful sandwich spread. Mix it with cooked chicken breast, and diced celery for easy chicken salad. Add a few dollops to your favorite grain salad. Use it instead of tartar sauce with fish. Dip homemade French fries or roasted sweet potatoes wedges in green goddess. Or serve it with crispy roasted potatoes. Drizzle it over vegetarian tacos or cauliflower nachos.
You get the point, I’m sure. This creamy herb dressing goes with pretty much everything.
You might think the name 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.
Because of the creamy texture and the anchovies, some people compare it to Caesar salad dressing with an herby kick.
I wouldn’t recommend it. Creamy dressings that are frozen tend to separate when thawed.
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.
Make It Your Own
- 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.
- 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.
- Looking for a vegan recipe? Try this green goddess recipe with avocado and olive oil by The Foodie Dietitian.
- Vegetarian? The anchovies add umami, a subtle flavor boost that could also be achieved by adding a tablespoon of capers or green olives. Or just make the dressing with no anchovies — with so many herbs, you’re not likely to miss the umami.
Refrigerate leftovers in a tightly covered container for up to a week.
If dressing separates, just give it a good stir to combine.
More Homemade Dressings
Once you start making your own dressings, you’ll never look back. Homemade is just incredibly better! Here’s a few of my favorites:
- White Wine Vinaigrette
- Homemade Italian Dressing Recipe or Creamy Italian Dressing
- Sweet BBQ Salad Dressing with Lime
- Catalina Dressing
- Healthy Ranch Dressing
- Thousand Island Dressing
- Lemon Basil Vinaigrette
- Poppy Seed Dressing
- Honey Mustard Dressing
- Make your own croutons, too!
- 1 cup plain Greek yogurt (2% or full-fat)
- 1/4 cup mayonnaise
- 1/2 cup roughly chopped parsley (some 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Blend all ingredients in a blender or a food processor, scraping down sides as needed, until desired consistency.
- Store in refrigerator for up to 1 week.
- Other herb combinations can be substituted, if desired.
- 1 teaspoon anchovy paste can be substituted for anchovy fillets. Green olives or capers are a good vegetarian substitute, or simply omit this ingredient.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.