Pin It My blender was still sticky from breakfast smoothies when I decided to throw together this dressing on a Wednesday afternoon. I had a fridge drawer overflowing with herbs from the farmers market, each bunch wilting just enough to make me feel guilty. What started as a salvage mission turned into something I now keep in a jar every single week. The color alone makes me happy, this impossible bright green that looks like spring liquidized. I never expected a dressing to become the thing I crave most on tired weeknights.
I made this for a potluck once and watched three people quietly photograph it before tasting. One friend scraped the bowl clean with carrot sticks and asked if I sold it by the quart. I didnt tell her how easy it was until she admitted she had been buying fancy bottles at the co-op for years. Now we both make it on Sundays and text each other when we run out. Its become our shared secret, the kind of recipe that makes you feel like you know something the world hasnt caught onto yet.
Ingredients
- Plain Greek yogurt: The tanginess balances the richness of mayo and gives body without feeling heavy, plus it keeps the dressing from separating in the fridge.
- Mayonnaise: This is what makes it creamy and luscious instead of just herby and thin, dont skip it or youll lose that silky texture.
- Fresh parsley leaves: The backbone of the green flavor, it adds earthiness without overpowering the other herbs.
- Fresh chives: They bring a mild oniony sweetness that feels bright and clean, not sharp.
- Fresh tarragon leaves: This is the secret ingredient that makes people ask what that flavor is, slightly anise-like and totally unique.
- Fresh basil leaves: Just a little adds a peppery sweetness and deepens the green color even more.
- Fresh lemon juice: Brightens everything and keeps the herbs tasting fresh instead of muddy.
- Small garlic clove: One is plenty, it adds a whisper of bite without making the dressing aggressive.
- Anchovy fillets: Optional but transformative, they add umami depth without tasting fishy at all.
- Dijon mustard: It emulsifies the dressing and adds a subtle tang that ties everything together.
- Salt and freshly ground black pepper: Taste as you go, the herbs can be delicate and need just the right amount of seasoning.
- Milk or water: A tablespoon or two loosens the dressing if you want it more pourable than scoopable.
Instructions
- Blend the base:
- Toss the yogurt, mayonnaise, all the herbs, lemon juice, garlic, anchovies, and mustard into your blender or food processor. Pulse a few times to get things moving, then blend on high until the whole thing turns into a smooth, shockingly green puree.
- Scrape and blend again:
- Stop the machine and scrape down the sides with a spatula, then blend once more to catch any stubborn herb bits. You want it completely smooth, no chunks hiding at the bottom.
- Season to taste:
- Taste it with a spoon and add salt and pepper little by little. The herbs can be mild, so dont be shy, it should taste bright and alive.
- Adjust consistency:
- If its too thick to drizzle, blend in milk or water one tablespoon at a time until it flows the way you like. I usually add one tablespoon and call it perfect.
- Chill and rest:
- Pour it into a jar or bowl, cover it, and let it sit in the fridge for at least 30 minutes. The flavors meld and mellow, and the garlic settles down into something gentler.
- Serve cold:
- Drizzle it over salads, dip vegetables into it, or spread it on sandwiches. It stays good in the fridge for up to four days, though mine never lasts that long.
Pin It The first time I served this at a dinner party, I put it in a small bowl next to roasted potatoes and watched it disappear before the main course. Someone used it as a dip for bread, another person spooned it over grilled chicken, and my neighbor asked if she could take the leftovers home. It wasnt the fancy dessert or the hours of prep that people remembered. It was this simple green dressing that made everyone feel taken care of, like I had thought of them specifically.
How to Store and Use Leftovers
I keep mine in a small mason jar with a tight lid, and it stays vibrant for about four days in the coldest part of my fridge. The color will dull slightly after day three, but the flavor actually improves as the herbs infuse the base. If it thickens up too much, just stir in a teaspoon of water before serving. I use leftovers on grain bowls, as a sauce for roasted vegetables, or even thinned out as a marinade for chicken thighs.
Flavor Variations to Try
Once you make this a few times, youll start swapping herbs based on whats in your fridge or what youre craving. I love using dill instead of tarragon when I want something brighter and more cucumber-friendly. Cilantro and lime juice turn it into a creamy green goddess with a Mexican edge, perfect for taco bowls. You can even throw in a handful of spinach or arugula to stretch the herbs and add a peppery note.
What to Serve It With
This dressing works hardest when you let it do more than just dress a salad. I slather it on sandwiches instead of mayo, dip crispy roasted chickpeas into it for a snack, and drizzle it over sheet pan salmon with asparagus. It makes raw vegetables feel like a treat, especially snap peas, radishes, and bell pepper strips. One friend uses it as a base for pasta salad, tossed with orzo, cherry tomatoes, and feta.
- Try it on a wedge salad with bacon and cherry tomatoes for a fresh take on a steakhouse classic.
- Use it as a spread for turkey and avocado wraps, it keeps everything moist and flavorful.
- Thin it with a little extra lemon juice and toss it with shredded rotisserie chicken for an instant lunch.
Pin It This dressing taught me that the simplest things often feel the most generous. Keep a jar in your fridge and youll always have a reason to eat more vegetables.
Recipe FAQs
- → Can I make this dressing vegan?
Yes, simply substitute plant-based yogurt and mayonnaise for the dairy versions, and omit the anchovy fillets. The dressing will maintain its vibrant color and herby flavor profile while remaining completely vegan-friendly.
- → How long does Green Goddess Dressing keep?
When stored in an airtight container in the refrigerator, this dressing keeps for up to 4 days. The fresh herb flavor remains bright during this period, making it ideal for meal prep throughout the week.
- → What herbs can I substitute?
Feel free to swap tarragon for dill or cilantro to create different flavor profiles. You can also adjust the herb ratios based on personal preference, though keeping the total herb volume consistent maintains the proper consistency and vibrant green color.
- → Is this dressing gluten-free?
Yes, this dressing is naturally gluten-free when made with certified gluten-free Dijon mustard and mayonnaise. Always verify ingredient labels, as some brands may contain hidden gluten or be processed in facilities with gluten.
- → How do I adjust the consistency?
If you prefer a thinner dressing, blend in milk or water one tablespoon at a time after the initial blending. For a thicker consistency, use less liquid or add more yogurt. Consistency can also be adjusted based on its intended use—thinner for salads, thicker for dips.
- → Do anchovies make it taste fishy?
Anchovies add umami depth and complexity without creating a fishy taste when used in moderation. They enhance the overall flavor profile rather than dominate it. You can omit them entirely or experiment with the quantity based on preference.