Green Goddess Herb Dressing

I discovered green goddess dressing on a humid July afternoon when a neighbor dropped off a bag of herbs from her garden—more tarragon and chives than anyone could reasonably use. Rather than let them wilt, I decided to throw together whatever creamy base I had on hand, and something magical happened the moment that vibrant puree hit the blender. That first taste, bright and herbaceous with a whisper of anchovy depth, changed how I think about dressings entirely. It's become my go-to when I need something that tastes like you spent hours in the kitchen but took barely ten minutes.

I'll never forget bringing a bowl of this to a potluck where someone had made the most forgettable iceberg salad imaginable. I drizzled a little green goddess on their plate almost apologetically, and they came back asking for the recipe before they'd finished. That's when I realized this dressing has a quiet way of making people care about salad.

Ingredients

• Greek yogurt: The creamy backbone that keeps this lighter than straight mayo while adding protein and a subtle tang that grounds all those bright herbs.
• Mayonnaise: Yes, even in a yogurt-based dressing—it adds richness and helps everything emulsify into that silky texture.
• Fresh parsley: The workhorse herb that gives you herby flavor without overpowering, and makes the dressing that gorgeous green color.
• Fresh chives: They bring a gentle onion note that ties the whole thing together without being aggressive.
• Fresh tarragon: This is what separates a good green dressing from a forgettable one—its slight licorice warmth adds sophistication.
• Fresh basil: Just a touch for aromatics and a tiny hint of sweetness to balance the salty anchovy.
• Fresh lemon juice: The acid that keeps everything tasting bright and prevents the dressing from tasting flat or one-note.
• Garlic clove: A small one matters here—too much and it bullies the herbs, too little and you lose that subtle punch.
• Anchovy fillets: Use them, trust me: they dissolve completely and add an umami depth that makes people ask what that incredible flavor is.
• Dijon mustard: A teaspoon acts like seasoning, adding complexity and helping the dressing emulsify properly.
• Salt and black pepper: Taste as you go because the lemon and anchovies bring their own saltiness.
• Milk or water: Have this nearby in case your blender creates something thicker than you want.

Instructions

Combine everything in the blender:

Add your Greek yogurt, mayo, all the fresh herbs, lemon juice, garlic, anchovies if using, and mustard to the blender. This is where the magic setup happens, before the real transformation begins.

Blend until vibrant and smooth:

Press blend and watch as the herbs break down and the color shifts to that gorgeous pale green. If the sides stick, pause and scrape down—you want every herb pulverized evenly.

Taste and season:

Before you do anything else, taste it straight off a spoon or finger (I won't judge). Add salt and pepper until it tastes like the best version of itself, not like someone else's idea of seasoning.

Thin if needed:

If it looks thicker than you want, add milk or water one tablespoon at a time, blending between additions. You're looking for something that coats a spoon but still flows like a proper dressing.

Chill and let flavors meld:

Transfer to a clean jar or bowl, cover it, and refrigerate for at least thirty minutes. This resting time lets the flavors get to know each other in the cold, and the dressing actually tastes better the next day.

Serve:

Shake or stir before using since the herbs settle and separate naturally. Drizzle over salads, use as a dip for vegetables, or spread on sandwiches.

Save

There was a moment during a quiet Tuesday lunch when I was alone at my kitchen counter, eating leftover roasted vegetables with nothing but this dressing, and I realized I was genuinely excited about salad for the first time in years. That's when I understood this recipe wasn't really about dressing at all—it was about remembering that simple ingredients treated with care could be genuinely delicious.

Herb Selection and Swaps

The beauty of this dressing is that it works with whatever fresh herbs you have reasonably available. Tarragon is the secret weapon that makes it special, but dill brings a completely different fresh-forward note, cilantro makes it taste vaguely Mexican, and mint adds unexpected brightness. I've made this in winter with frozen herbs blended with the fresh ones I could find, and it still worked. The ratio that matters is roughly equal parts of your three main herbs (parsley, chives, and your wild card), then smaller amounts of the supporting herbs. Trust your instincts about what green things sound good together.

Why This Works on Everything

Green goddess started as a salad dressing in the 1920s at a San Francisco hotel, and it's persisted because it genuinely improves almost any vegetable-forward meal. I've used it on roasted cauliflower, tossed it through warm potatoes, spread it on sandwiches, spooned it onto soup, and even drizzled it over scrambled eggs. The acidity from lemon and the herbs cut through rich foods, while the creamy base means it clings to vegetables and grain bowls without sliding off. It's one of those recipes that earns a permanent spot in your rotation because it solves so many problems at once.

Storage and Variations

This keeps in a sealed jar in the refrigerator for about four days before the color starts to dull and the flavors begin to separate—though it's still perfectly good longer than that. If you want a vegan version, swap the Greek yogurt and mayo for plant-based versions and skip the anchovies; the dressing will be slightly thinner but just as delicious. You can also make this creamier by using more mayo, or lighter by using more yogurt, or even make a dairy-free oil-based version by blending the herbs with lemon juice, garlic, and good olive oil instead.

• Make extra in summer when herbs are abundant and freeze it in ice cube trays for winter salads.
• Thin a batch with a bit more lemon juice and water to create a dressing that pours more freely over warm vegetables.
• Stir in fresh dill if you're serving it with seafood for a complement rather than a contrast.

Save

This dressing proves that some of the best things to cook aren't complicated—they're just combinations of good ingredients in the right proportions, given a moment to become themselves. Make it when you have the fresh herbs, keep it ready in your refrigerator, and watch how it transforms ordinary meals into something worth talking about.

Recipe FAQ

→ Can I use this dressing vegan style?

Yes, substituting plant-based yogurt and mayonnaise while omitting anchovies creates a flavorful vegan alternative.

→ How long can the dressing be stored?

Keep refrigerated up to 4 days in a sealed container to maintain freshness and flavor.

→ What can I substitute for tarragon?

Dill or cilantro work well as alternatives, offering different but complementary herbal notes.

→ Is it necessary to add anchovies?

Anchovies provide an authentic depth but can be omitted for a milder, vegetarian-friendly version.

→ How can I adjust the dressing's consistency?

Blend in milk or water gradually to reach desired thickness without compromising flavor.