Green Goddess Dressing (Printable)

Vibrant herby dressing with fresh parsley, chives, tarragon, and basil. Creamy, tangy, and ready in 10 minutes.

# What You 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, minced
09 - 2 anchovy fillets, optional
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1 to 2 tablespoons whole milk or water for thinning

# Step-by-Step:

01 - Add Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets if using, and Dijon mustard to a blender or food processor.
02 - Process ingredients until achieving a smooth, vibrant green consistency, pausing to scrape down the sides of the bowl as needed.
03 - Taste the mixture and adjust seasoning with salt and freshly ground black pepper according to preference.
04 - If a thinner consistency is desired, blend in milk or water one tablespoon at a time until reaching the desired texture.
05 - Transfer to a storage jar or bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Remove from refrigeration and serve chilled as a salad dressing, vegetable dip, or sandwich spread.

# Expert Suggestions:

01 -
  • It transforms the saddest pile of greens into something you actually want to eat, no willpower required.
  • You can make it in the time it takes your pasta water to boil, and it tastes like you hired a private chef.
  • The leftovers get better as they sit, which means less work and more flavor by Thursday.
  • It works as a dip, a spread, a marinade, basically a kitchen multitool in a jar.
02 -
  • If you skip the resting time in the fridge, the garlic will taste raw and harsh instead of mellow and sweet.
  • Fresh herbs are non-negotiable here, dried ones will turn this into a grainy, dull paste that tastes like regret.
  • Anchovy haters should try it once with them in, they dissolve completely and just add a savory richness you cant name.
03 -
  • Blend the dressing right after you buy the herbs, when theyre at their peak freshness, the flavor difference is huge.
  • If you dont have a high-speed blender, chop the herbs finely by hand first so your food processor doesnt leave stringy bits behind.
  • Make a double batch and freeze half in an ice cube tray, then pop out a cube to thaw whenever you need a quick flavor boost.
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