Green Goddess Dressing (Printable Version)

Vibrant herby dressing with fresh herbs, Greek yogurt, and tangy lemon. Ideal 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
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1 to 2 tablespoons milk or water for thinning

# Step-by-Step:

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 to ensure even processing.
03 - Taste the mixture and season 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 desired texture.
05 - Transfer to a jar or bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Serve chilled as a salad dressing, dip, or drizzle over vegetables and protein.

# Expert Advice:

01 -
  • It takes less time to make than it does to decide what to have for lunch, and it tastes like you foraged herbs from a fancy restaurant garden.
  • The creamy tang from yogurt and the brightness from lemon make everything from boring lettuce to leftover grains taste intentional and delicious.
02 -
  • If you add all the milk at once trying to thin it out, you'll end up with something closer to soup than dressing, so go slow and taste between additions.
  • Fresh herbs are non-negotiable here, dried ones will turn this into a sad, gritty paste that tastes like the back of your spice cabinet.
03 -
  • Blend the dressing in short bursts and scrape down the sides between pulses so you don't end up with pockets of unmixed yogurt hiding at the bottom.
  • If you want a more restaurant-style presentation, transfer the dressing to a squeeze bottle and drizzle it in thin lines over your dish for that chef-y look.
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