Green Goddess Dressing (Printable)

Vibrant herby dressing bursting with fresh parsley, chives, tarragon, and basil. Creamy, tangy, and versatile for salads and dips.

# 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
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:

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.

# Insider Tips:

01 -
  • It transforms boring greens into something you actually crave, with zero cooking required.
  • The herby brightness wakes up your taste buds in a way bottled dressings never could.
  • You can make it as thick or thin as you need, so it works as a dip, spread, or classic drizzle.
  • It uses up those herb bunches before they turn to mush in your crisper drawer.
02 -
  • Fresh herbs are non negotiable here, dried ones will give you a murky, sad result instead of that vibrant green color and bright flavor.
  • If you skip the resting time in the fridge, the raw garlic will taste harsh and the dressing will not have that smooth, mellow finish.
  • Add liquid slowly when thinning because it is easy to go from perfect to watery in one careless splash.
03 -
  • Blanch your herbs for five seconds in boiling water then shock them in ice water before blending if you want an even brighter, more stable green color that lasts longer.
  • If the dressing tastes too sharp after blending, a tiny pinch of sugar or a few extra drops of lemon juice can balance it beautifully.
  • Make a double batch and freeze half in an ice cube tray, then pop out a cube or two to thaw whenever you need a quick flavor boost for soups or pasta.
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