From the first time you make my Green Goddess Dressing, you’ll fall in love with this creamy, herby condiment. Mayo and Greek yogurt make for a luxurious base with zings of lemon, garlic, Dijon mustard, and fresh herbs.
Blended together in minutes, it makes for one of the best salad dressings, but also a versatile dip and topping for meats and vegetables.
This post may contain affiliate links. Read my disclosure policy.
Green Goddess Dressing Video
A blender makes this Green Goddess Dressing so easy to make. Just look at that beautiful color as the dressing comes together. Let’s get blending.
Easy Green Goddess Dressing Recipe
This Green goddess recipe is a dressing that my whole family enjoys. In fact, my kids love it just as much as Caesar Dressing (which is a big deal because Caesar is their all-time favorite- if you know, you know). It’s everything you want in a salad dressing—creamy, flavorful, versatile, and quick to make.
Green Goddess dressing became trendy in recent years for its fresh ingredients, but it was actually invented over 100 years ago and named after a play! A great recipe never goes out of style.
There’s so much punchy flavor here that it will make any salad more exciting, but not just that – we also use it as a sauce served over meats and veggies like my Air Fryer Pork Chops and Roasted Vegetables, and as a dip for sides like Sweet Potato Fries. I shared more of my favorite ways to use Green Goddess dressing below – it’s so versatile.
Ingredients
I describe this recipe as tasting tangy, herby, cool, and refreshing all at once. The fresh herbs give it amazing flavor, and also give the dressing that beautiful green color.
- Mayo and Greek yogurt – These ingredients give the creamy base a slight tang. Swap the yogurt with sour cream if needed. You can also use dairy-free yogurt for dairy-free Green Goddess Dressing.
- Herbs – I prefer the crowd-pleasing combination of fresh basil and dill for the best flavor, but you can also use other herbs, like tarragon, parsley, chives, cilantro, or mint. They all lend a different flavor, so feel free to experiment.
- Lemon juice – This acidity cuts through the creamy yogurt and mayo to even it all out. Fresh lemon juice is best!
- Dijon mustard – perfectly balances the herbs with savory umami flavor, but you can see my note below about swapping for what was used in the original recipe: anchovies
- Garlic, salt, and pepper – rounding out the dressing with these staple ingredients
Can I add Anchovies?
The original version of Green Goddess dressing has anchovies, but I find they aren’t necessary here since the recipe has Dijon mustard to add tang and depth without stocking another ingredient in my pantry. If you prefer anchovies, substitute the Dijon with 2 anchovy fillets (oil-packed), or about 1 tsp of anchovy paste. Add it right into the bowl of the blender in step 1.
How to Make Green Goddess Dressing?
This recipe for Green Goddess dressing mixes together in moments using a blender or food processor. (See my note below.)
- Blend – put all the ingredients into the blender and blend for 30 seconds or until smooth. (Pulse 1-2 minutes in the food processor).
- Adjust – carefully test the dressing and add more lemon juice or salt, if needed.
- Serve or store – You can serve it right away over your favorite salad greens or as a dip, or store in the fridge if you want it to thicken up a bit.
When to Use a Blender vs Food Processor
If you’re wondering which device is best, I’ve tested both ways. The verdict? Both turn out truly delicious but there are differences in color, texture and even flavor.
- Blender – Green Goddess dressing comes out silkier, thicker, and creamier with a vibrant green color, since it’s more effective for blending.
- Food processor – not as efficient in mixing the ingredients, so the Greek Goddess dressing was thinner and less green in color. It does thicken as it rests in the fridge.
Make-Ahead and Storage Tips
Green Goddess Dressing keeps well in the fridge, even thickening up a bit. I like to store the dressing in a mason jar for easy pouring. Shake it before serving if it separates.
- Make-Ahead: Make and store in the fridge immediately which helps it thicken up.
- To Refrigerate: Store in an airtight container in the fridge for about 1 week (depending on the freshness of your herbs)
- Freezing: Freezing isn’t advised for this dressing since it can cause the ingredients to separate, and lose color.
How to Serve Green Goddess Dressing
This Green Goddess Dressing is so versatile! Keep a mason jar of it in the fridge to encourage veggie dipping and as a ready-made marinade. Here are some of the ways we use this condiment:
- As a dip for chips, veggie trays, Air Fryer Chicken Wings, Popcorn Chicken, French Fries, and Fried Zucchini
- As a salad dressing swap for Caesar Salad, Wedge Salad, Chicken Cobb Salad, Shrimp Cobb Salad or Garden Salad
- As a sauce drizzled over protein like Baked Salmon, Grilled Steak, Grilled Pork Shish Kabobs, or even Hard Boiled Eggs
- As a condiment on any sandwich, like my Open-faced Eggplant and Tomato Sandwiches, Crispy Chicken Sandwich, BLT sandwich, and Chicken Bacon Avocado Sandwich
- As a marinade for protein. Cover the meat with Green Goddess Dressing for at least 30 minutes or overnight in the fridge.
- As a swap for the dressing in Caesar Pasta Salad or Egg Salad
Herby, Fresh, creamy Green Goddess Dressing is a versatile recipe your whole family will love! It’s the perfect dip, dressing, condiment, and marinade to make a vibrant-tasting meal. Mix this dressing and store in the fridge for instant YUM.
Green Goddess Dressing
Servings: 10 people (makes 2 cups dressing)
Prevent your screen from going dark
-
Blend – Add everything to a blender and blend on high speed for 30-45 seconds until well blended. You can also blend 3-5 minutes in a food processor or until evenly smooth (depending on how effective your food processor is)*
-
Adjust – Taste the dressing and add more lemon juice or salt to taste if needed.
-
Serve or Store – Once the dressing is creamy and smooth. Use right away or transfer to a mason jar or airtight container and refrigerate until ready to use. It will thicken up more as it sits in the refrigerator. Keeps well up to 1 week in the refrigerator. If you notice any separation, give it a quick stir before serving.
Substitutions for Herbs: I prefer basil and dill, but you can use other herbs that you prefer, such as cilantro, mint, tarragon, parsley, chives, or a combination.
*Anchovy: the original recipe for Green Goddess Dressing uses anchovy for the salty, savory flavor, but I find that Dijon mustard works just as well to balance the herbs and mayo, but I already have it stocked in my pantry. If you prefer to use anchovies, substitute the dijon mustard with 2 oil-packed anchovy filets, or 1 tsp of anchovy paste.
166kcal Calories1g Carbs2g Protein17g Fat
Nutrition Facts
Green Goddess Dressing
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Homemade Dressing Recipes
I love making homemade condiments since they turn out so much fresher than the store-bought bottles. I also love knowing what ingredients we’re eating! Once you try Green Goddess Dressing, try these other easy-to-make homemade dressings.
