Healthy Green Goddess Dressing
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!
Why is this dressing called “Green Goddess?”
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.
About this green goddess salad 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.
What is Green Goddess salad dressing made of?
- Greek yogurt, with just a touch of mayonnaise added for creaminess
- Fresh herbs: parsley, chives, dill, and tarragon.
- Anchovy fillets (for umami)
- Rice vinegar
- Salt and pepper
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.
How to make this green goddess 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.
Loving 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:
- 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.
- Serving size: 2 tablespoons.
- 1 teaspoon anchovy paste can be substituted for anchovy fillets.
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Nutrition Information:Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 56Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 150mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben prefers this without anchovies, so sometimes I leave them out for him.
Changes I would make: None, but this is a very forgiving dressing.