Green Goddess Dressing (Printable)

A vibrant, herby, and tangy dressing bursting with fresh flavors. Perfect for salads, grain bowls, 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

# How To Make It:

01 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if using), and Dijon mustard.
02 - Blend until smooth and vibrant green, scraping down the sides as needed.
03 - Taste and season with salt and freshly ground black pepper.
04 - If a thinner consistency is desired, blend in milk or water, one tablespoon at a time.
05 - Transfer to a jar or bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
06 - Serve chilled as a salad dressing, dip, or drizzle.

# Expert Advice:

01 -
  • It comes together in 10 minutes but tastes like it took all afternoon to perfect.
  • One batch dresses salads, doubles as a dip, and mysteriously makes leftover roasted vegetables exciting again.
  • The color is so stunning that people always ask what's in it, convinced you added something fancy.
02 -
  • Don't skip the resting period—I learned this the hard way by tasting it immediately and thinking it was underseasoned, only to taste it later and realize it was perfect.
  • Fresh herbs are absolutely non-negotiable here; dried herbs will taste dusty and sad, and this dressing deserves better than that.
03 -
  • If you don't have a food processor or blender, finely chop all the herbs by hand and whisk everything together in a bowl—it takes longer but the dressing will be just as delicious, only slightly chunkier.
  • The optional anchovies aren't fishy at all when blended; they dissolve completely and contribute only a subtle depth that makes people ask what your secret ingredient is.
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