Pin It I was standing in front of my blender one Sunday morning, staring at a wilted salad that desperately needed saving. My herb garden had exploded overnight, and I had more parsley, chives, and tarragon than I knew what to do with. On a whim, I tossed them all in with some yogurt and mayo, and what came out was this impossibly green, ridiculously flavorful dressing that turned my sad greens into something I actually wanted to eat. I've been making it ever since, sometimes with anchovies, sometimes without, but always with that same sense of discovery.
The first time I served this at a potluck, someone asked if I'd bought it from a gourmet shop. I laughed and told them it was just whatever was growing outside my kitchen window. By the end of the night, three people had texted me for the recipe. It's become my go-to whenever I need to look like I tried harder than I actually did.
Ingredients
- Plain Greek yogurt: The creamy base that keeps things tangy and a little lighter than traditional versions, full-fat makes it richer but low-fat works beautifully too.
- Mayonnaise: This is what gives the dressing its silky, cling-to-the-lettuce texture, don't skip it or you'll end up with something too thin.
- Fresh parsley leaves: The backbone of the green color and grassy freshness, use flat-leaf if you can find it for a softer flavor.
- Fresh chives: They add a mild oniony sweetness that doesn't overpower, and they blend into the dressing without leaving chunky bits.
- Fresh tarragon leaves: This is the secret herb that makes it taste sophisticated and a little French, swap for dill if you can't find it.
- Fresh basil leaves: Just a touch rounds out the herby complexity and adds a faint sweetness that balances the tang.
- Fresh lemon juice: Brightens everything and cuts through the creaminess, always use fresh if you want it to taste alive.
- Small garlic clove: One is enough to add depth without making your breath unbearable, mince it first if your blender is weak.
- Anchovy fillets: Optional but transformative, they add a savory umami undertone that makes people ask what your secret is.
- Dijon mustard: A teaspoon gives it a subtle sharpness and helps emulsify everything into one smooth mixture.
- Salt and freshly ground black pepper: Taste as you go, the anchovies and mustard already bring salt so start light.
- Milk or water: Use this to loosen the dressing if it's too thick, add it slowly so you don't accidentally make it soupy.
Instructions
- Blend the base:
- Toss the yogurt, mayo, all the herbs, lemon juice, garlic, anchovies if using, and mustard into your blender or food processor. Pulse a few times to get things moving, then blend on high until it turns into a smooth, vibrant green pool with no visible chunks.
- Taste and adjust:
- Stop the blender and taste it with a spoon, this is where you add salt and pepper to your liking. If it feels too thick or intense, drizzle in a tablespoon of milk or water and blend again until it's the consistency you want for drizzling or dipping.
- Let it rest:
- Pour the dressing into a jar or bowl, cover it, and stick it in the fridge for at least 30 minutes. The flavors will meld together and mellow out, and it'll taste even better than it did straight out of the blender.
- Serve chilled:
- Drizzle it over salads, dunk vegetables into it, spread it on sandwiches, or spoon it over grilled chicken or fish. It's ridiculously versatile and makes everything taste like you put in more effort than you did.
Pin It One summer evening, I made a big batch of this and served it with a platter of raw vegetables and grilled bread at a backyard dinner. My friend who claimed she hated salad dressing ate it with a spoon. She later admitted she'd never tasted anything this bright and alive, and it made her rethink what dressing could be. That's when I realized this wasn't just a recipe, it was a little kitchen magic trick I could pull out anytime.
How to Store and Use Leftovers
This dressing keeps in the fridge for up to four days in a sealed jar, though it rarely lasts that long in my house. The color will dull slightly after a day or two, but the flavor stays strong. I've used leftover dressing as a marinade for chicken, a sauce for pasta salad, and even as a schmear on toast with sliced tomatoes. It's one of those things that makes leftovers feel less like leftovers and more like a head start on your next meal.
Swaps and Variations
If you can't find tarragon, dill works beautifully and gives it a more pickle-y vibe that's great with cucumbers. For a vegan version, swap in plant-based yogurt and mayo, and skip the anchovies or use a dash of miso paste for that umami punch. I've also made this with cilantro in place of basil when I wanted something more herbaceous and bright for grain bowls. The core technique stays the same, so feel free to riff based on what's in your fridge or garden.
Serving Suggestions
This dressing shines on crisp romaine or butter lettuce, but it's just as good dolloped over roasted vegetables or used as a dip for crudités at a party. I love it with grilled shrimp, spooned over baked potatoes, or as a spread on a turkey sandwich when I'm tired of mustard. It's the kind of thing that makes you look at your fridge differently, suddenly everything in there becomes a potential vehicle for green goddess dressing.
- Drizzle over wedge salads or chopped kale for an instant upgrade.
- Use it as a dip for carrots, celery, radishes, or snap peas at your next gathering.
- Spread it on sandwiches or wraps in place of mayo for a flavor boost that feels gourmet.
Pin It This dressing has a way of making even the simplest meals feel special, like you're taking care of yourself instead of just throwing something together. Keep a jar in your fridge, and you'll never look at a boring salad the same way again.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dressing actually improves when made ahead. Prepare it up to 4 days in advance and store in an airtight container in the refrigerator. The herbs infuse more deeply into the base, creating even richer flavor.
- → What herbs can I substitute?
Feel free to swap tarragon for dill or cilantro based on your preference. Mint, chervil, or additional basil also work wonderfully. Keep fresh herbs as the star ingredient for the best results.
- → How do I make this vegan?
Replace Greek yogurt with plant-based yogurt and use vegan mayonnaise instead of traditional mayo. Omit anchovy fillets entirely. The dressing will be equally creamy and delicious with these substitutions.
- → Is it necessary to include anchovies?
Anchovies add authentic depth and umami to the dressing, but they're completely optional. Omit them if you prefer a lighter flavor or have dietary restrictions. The dressing remains flavorful without them.
- → Why is my dressing too thick?
If your dressing is thicker than desired, thin it gradually with milk or water, one tablespoon at a time while blending. Start with less liquid and adjust until you reach your preferred consistency.
- → What foods pair best with this dressing?
Serve over fresh green salads, grain bowls, roasted vegetables, or crudités. It also works beautifully as a sandwich spread or creamy topping for grilled chicken and fish dishes.