Why You’ll Love Green Goddess Dressing Recipe
This dressing is bright, creamy, and packed with fresh herb flavor. It comes together in about 10 minutes, uses simple ingredients, and can be easily adjusted to your taste. You can make it thicker for dipping or thinner for drizzling over salads and bowls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup mayonnaise
- ⅓ cup sour cream, Greek yogurt, or well-shaken buttermilk
- 2 to 3 anchovy fillets, or 1 tablespoon capers
- ¾ cup packed fresh parsley leaves and tender stems
- ½ cup packed fresh basil leaves
- 2 tablespoons fresh tarragon leaves, or 2 teaspoons dried tarragon
- ¼ cup chopped chives or scallions
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice wine vinegar, optional
- ¼ to ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Directions
Add the mayonnaise, sour cream, anchovies, parsley, basil, tarragon, chives, lemon juice, vinegar, salt, and pepper to a food processor or blender.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Taste and adjust the seasoning. Add more lemon juice for brightness, more salt for flavor, or another anchovy for extra savory depth.
If the dressing is too thick, thin it with a small splash of water, milk, or buttermilk until it reaches your preferred consistency.
Servings and timing
This recipe makes about 1 cup of dressing.
Prep time: 10 minutes
Total time: 10 minutes
Serving size: about 2 tablespoons
Variations
For a vegan version, use vegan mayonnaise or cashew cream and replace the anchovies with capers.
For an avocado version, blend in the flesh of one medium avocado for extra creaminess.
For a lighter version, use Greek yogurt or buttermilk instead of sour cream.
For a stronger herb flavor, add extra basil, parsley, dill, mint, or cilantro.
Storage/Reheating
Store green goddess dressing in an airtight container in the refrigerator for up to 5 days.
Stir well before serving, as the dressing may thicken or separate slightly as it sits.
This dressing does not need reheating. Serve it cold or chilled.
FAQs
Can I make green goddess dressing without anchovies?
Yes. Replace the anchovies with capers for a salty, briny flavor.
Can I use dried herbs?
Fresh herbs are best, but dried tarragon works well. Use a smaller amount because dried herbs are more concentrated.
Can I make this dressing vegan?
Yes. Use vegan mayonnaise or cashew cream and replace the anchovies with capers.
What can I serve with green goddess dressing?
Use it on salads, roasted vegetables, grilled chicken, fish, grain bowls, sandwiches, or as a dip for raw vegetables.
How do I make it thinner?
Add a little water, milk, or buttermilk until it reaches your desired consistency.
How do I make it thicker?
Use less liquid and choose sour cream or Greek yogurt instead of buttermilk.
Can I make it ahead of time?
Yes. It tastes even better after chilling because the flavors have time to blend.
How long does it last in the fridge?
It keeps well for up to 5 days in an airtight container.
Can I freeze green goddess dressing?
Freezing is not recommended because creamy dressings can separate after thawing.
Why is my dressing not bright enough?
Add more lemon juice, a pinch of salt, or extra fresh herbs to brighten the flavor.
Conclusion
Green goddess dressing is a fresh, creamy, herb-packed sauce that can instantly upgrade salads, vegetables, bowls, meats, and seafood. It is quick to make, easy to customize, and perfect to keep in the fridge for simple meals throughout the week.
