Green Goddess Dressing

My friend Sarah brought a mason jar of this electric green dressing to a summer potluck last year, and I honestly couldn't stop eating it. She laughed watching me dip everything from cucumber slices to even a piece of grilled chicken into it. The next morning I texted her for the recipe, and now I make a batch every Sunday. Something about that combination of herbs makes everything taste like a farmer's market in July.

Last week my daughter asked why our salad dressing was 'so green,' and I told her it was magic from the garden. She watched me dump all the herbs into the blender with wide eyes. Now she asks for 'the magic green sauce' on everything, even her roasted potatoes, and I pretend it's a special secret just between us.

Ingredients

• Plain Greek yogurt: The creamy foundation that adds protein and tang without making the dressing too heavy like sour cream would
• Mayonnaise: Just enough to give it that velvety restaurant-style texture and richness
• Fresh parsley: Brings a bright grassy freshness that balances the creaminess
• Fresh chives: Adds a mild onion flavor that won't overpower the delicate herbs
• Fresh tarragon: The secret ingredient with its subtle anise notes that make this dressing taste special
• Fresh basil: Contributes that sweet aromatic quality that says summer in every bite
• Fresh lemon juice: Essential acidity that cuts through the yogurt and mayonnaise
• Garlic clove: One small clove is plenty since it's raw and will intensify over time
• Anchovy fillets: Optional but highly recommended for that salty umami depth similar to Caesar dressing
• Dijon mustard: Acts as an emulsifier and adds a sharp complexity
• Salt and pepper: Don't be shy with salt since this will coat mild vegetables
• Milk or water: Only if you need it thinner for drizzling rather than dipping

Instructions

Blend the base:

Combine the yogurt, mayonnaise, all the fresh herbs, lemon juice, garlic, anchovies if using, and mustard in your blender or food processor.

Puree until smooth:

Blend on high until the mixture is completely smooth and vibrantly green, stopping to scrape down the sides as needed.

Season to taste:

Taste the dressing and add salt and plenty of fresh black pepper until it sings.

Adjust the consistency:

If you prefer a thinner dressing for drizzling, blend in milk or water one tablespoon at a time.

Let it rest:

Transfer to a jar, cover tightly, and refrigerate for at least 30 minutes to let the flavors meld together.

Serve and enjoy:

Use it as a salad dressing, vegetable dip, or spread for sandwiches and wraps.

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I made a double batch for my sister's birthday dinner, and her husband who normally hates ranch dressing had three helpings of salad. He kept asking what was in it, and I just smiled and said 'lots of love and herbs.' Now every time they come over, he heads straight to the fridge to check if the green jar is there.

Making It Your Own

One week I didn't have tarragon so I used fresh dill instead, and it became this lovely bright version that reminded me of ranch dressing but elevated. The beauty of this recipe is how flexible the herb combination can be once you have the base ratios down. Cilantro works beautifully if you want something with more Latin American flair.

What To Serve It With

Beyond the obvious green salads, this dressing has become my go-to for grain bowls with roasted vegetables. It's also surprisingly incredible drizzled over grilled salmon or chicken. My personal favorite might be using it as a dip for roasted sweet potato wedges, the sweetness against the tangy herbs is unexpected but perfect.

Storage And Make Ahead Tips

This dressing keeps beautifully in the refrigerator for up to four days, though the color might darken slightly as the herbs oxidize. Give it a good stir before using, and if it seems too thick after chilling, whisk in a teaspoon of water. The flavors actually develop and become more complex after a day or two.

• Mason jars work perfectly for storage since you can shake to recombine before using
• Label the jar with the date since you might forget when you made it
• If the herbs look slightly brown after a few days, it's still perfectly fine to eat

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Once you start making your own green goddess dressing, you'll wonder why you ever settled for store-bought versions. There's something deeply satisfying about opening the fridge and seeing that bright green jar waiting for you.

Recipe FAQs

→ How long does Green Goddess dressing last in the refrigerator?

This dressing keeps refrigerated for up to 4 days when stored in an airtight container. The flavors actually develop and become more pronounced after a day or two in the refrigerator.

→ Can I make this vegan?

Yes, simply substitute plant-based yogurt and mayonnaise for the dairy versions, and omit the anchovy fillets. The dressing will still be creamy and flavorful with the fresh herb blend.

→ What herbs work best in this dressing?

The classic combination includes parsley, chives, tarragon, and basil. You can experiment by swapping tarragon for dill or adding cilantro for a different flavor profile. Use whatever fresh herbs you have available.

→ What can I serve with Green Goddess dressing?

This versatile dressing works beautifully as a salad topper, dip for crudités, drizzle for grain bowls, or sandwich spread. It pairs especially well with grilled vegetables, chicken, or fish.

→ Why is my dressing not vibrant green?

The vibrant color comes from fresh herbs and proper blending. Ensure your herbs are fresh and vibrant green, not wilted. Blend thoroughly until completely smooth, scraping down the sides as needed to incorporate all ingredients evenly.