Pin There's something almost magical about watching a pile of green herbs transform into silky, vibrant dressing in seconds. I discovered this green goddess moment on a humid June afternoon when my farmers market haul threatened to wilt before dinner, and I had nothing but yogurt, mayo, and more herbs than sense. That first taste—bright, tangy, herbaceous—changed how I thought about dressing entirely, and now I make it constantly, sometimes without measuring, just grabbing whatever green things look good.
I served this at a potluck once alongside store-bought ranch, and I watched someone take a spoonful and pause mid-chew like they'd tasted something revelatory. They went back for seconds before anything else on the table, which taught me that homemade dressing isn't just better—it's noticeably, unmistakably different in a way guests genuinely appreciate.
Ingredients
- Greek yogurt: The tangy backbone that keeps this lighter than straight mayo while adding creaminess and a subtle punch.
- Mayonnaise: Just enough to give the dressing body and that essential silky texture that yogurt alone can't quite deliver.
- Fresh parsley, chives, tarragon, and basil: These four herbs work like a choir—each one distinct but somehow perfect together, and using all of them is non-negotiable if you want that true green goddess depth.
- Fresh lemon juice: Acid is what makes this sing, cutting through richness and brightening everything the moment it hits your tongue.
- Garlic clove: Just one, minced fine or blended smooth, so you get that sharp note without it overpowering the delicate herbs.
- Anchovy fillets: Optional, but they add an umami whisper that makes people say the dressing tastes like more without being able to name why.
- Dijon mustard: A teaspoon acts as an emulsifier and adds a gentle complexity that rounds out the herbs.
- Salt and black pepper: Season to your taste at the end; this matters more than you'd think.
Instructions
- Gather everything and get blending ready:
- Have your yogurt, mayo, fresh herbs, lemon juice, garlic, anchovies if using, and mustard all within arm's reach. There's something satisfying about having it all lined up before you start.
- Combine all ingredients in your blender or food processor:
- Dump everything in together—there's no wrong order here. The magic happens when the blades spin, so don't overthink the assembly.
- Blend until smooth and brilliantly green:
- This should take about 30 to 45 seconds, but pause halfway to scrape down the sides with a spatula so nothing hides at the bottom. You're looking for a completely uniform, vibrant color with no herb chunks.
- Taste and adjust seasoning:
- This is crucial—add salt and pepper slowly, tasting after each addition. What seems bland will often taste perfect tomorrow after the flavors settle, so go easy.
- Thin if needed:
- If it's thicker than you like, add milk or water one tablespoon at a time, blending between additions. Some people like it pourable, others prefer it thick enough to cling to leaves.
- Transfer and chill:
- Pour into a jar or bowl, cover, and let it sit in the fridge for at least 30 minutes. This resting time is when the flavors truly meld and the color deepens slightly.
- Serve cold:
- Drizzle over salads, use as a dip with crudités, or spread on sandwiches—this dressing is endlessly versatile.
Pin My neighbor borrowed this recipe years ago and now makes it every week during summer, and she texts me photos of her bowls like we're sharing a secret. That's when I realized this wasn't just a good dressing—it was the kind of recipe that gets passed along and becomes part of someone's regular rotation.
The Herb Question
The most common question I get is whether all four herbs are really necessary, and the honest answer is yes, but not rigidly. Tarragon is irreplaceable for its subtle anise note, but if you genuinely can't find it, dill works beautifully and shifts the whole character of the dressing toward something brighter. Basil is delicate and brings floral softness, while parsley and chives are the grounding, familiar herbs that make the whole thing taste like something people actually want to eat.
Storage and Keeping
This dressing keeps for about four days refrigerated, though the color fades slightly and the herbs gradually settle into the base. I've found that giving it a vigorous stir before serving on day three or four helps restore some of that vibrant brightness. If you want to make it ahead, store it in a glass jar with a tight lid rather than an open bowl—the seal really does keep it fresher.
Ways to Use This
Beyond the obvious salad application, I've drizzled this over grain bowls with roasted vegetables and chickpeas, used it as a dipping sauce for artichokes and snap peas, and spread it on turkey sandwiches where it instantly transforms something ordinary into something memorable. It's also unexpectedly good dolloped onto roasted potatoes or stirred into cream soups for a herby lift.
- Mix it with an extra tablespoon of mayo to make a spectacular sandwich spread or vegetable dip.
- Thin it with a little water or milk to create a pourable dressing for grain bowls where you want the dressing to coat everything evenly.
- Double the batch and freeze half in ice cube trays—thawed and stirred, it's surprisingly close to freshly made even after a month.
Pin This dressing has become one of those recipes I return to constantly, the kind that tastes like summer and care all at once. Make it when fresh herbs are abundant, and watch how quickly it becomes someone's favorite thing on their plate.
Recipe Q&A
- → Can I make this dressing ahead of time?
Yes, this dressing actually improves when made ahead. Prepare it up to 4 days in advance and store it covered in the refrigerator. The flavors continue to develop and meld together, enhancing the overall taste and depth.
- → What if I don't have tarragon?
Tarragon can easily be substituted with dill, cilantro, or even additional basil. Each herb brings its own unique flavor profile, so feel free to experiment based on your preferences and what you have on hand.
- → How do I make this dressing vegan?
Replace the Greek yogurt and mayonnaise with plant-based alternatives, which are widely available at most grocery stores. Omit the anchovy fillets entirely. The dressing will remain creamy and flavorful with these simple substitutions.
- → What consistency should the dressing have?
The dressing should be smooth and pourable but thick enough to cling to salad greens. If it's too thick, thin it gradually with milk or water, one tablespoon at a time, until you reach your desired consistency.
- → Are anchovies really necessary?
Anchovies add authentic depth and umami flavor, but they're optional. If you omit them, enhance the savory profile by using slightly more Dijon mustard or adding a pinch of salt. The dressing works beautifully either way.
- → What foods pair best with this dressing?
This dressing is excellent with crisp salads, grain bowls, roasted vegetables, and crudités. It also works wonderfully as a sandwich spread or a dip for fresh vegetables. Try it with grilled chicken or fish for additional depth.