Green Goddess Herb Dressing (Print View)

Herby and tangy blend with fresh herbs and yogurt, ideal for enhancing salads and bowls.

# Components:

→ 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, to thin if desired

# Method:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if used), and Dijon mustard into a blender or food processor.
02 - Process mixture until completely smooth and vibrant green, scraping down the sides as necessary.
03 - Taste and adjust seasoning with salt and freshly ground black pepper.
04 - If a thinner texture is preferred, blend in milk or water one tablespoon at a time until desired consistency is achieved.
05 - Transfer dressing to a jar or bowl, cover, and refrigerate for a minimum of 30 minutes to allow flavors to meld.
06 - Serve chilled as a salad dressing, dip, or drizzle over dishes.

# Expert Advice:

01 -
  • It transforms any sad salad or grain bowl into something restaurant-worthy without requiring restaurant-level effort.
  • The combination of Greek yogurt and mayo creates a dressing that's creamy but bright, never heavy or dull.
  • Fresh herbs make this taste like summer in a jar, even when it's freezing outside.
  • One batch keeps in the fridge for days, ready to rescue whatever vegetables you have on hand.
02 -
  • Don't skip the thirty-minute chill—I learned this the hard way by serving it immediately and wondering why it tasted thin and flat.
  • The anchovy won't taste fishy if you use it; it becomes an invisible flavor booster that makes people say "what is that depth?" instead of "why does this taste like fish."
  • Fresh herbs are non-negotiable here—dried herbs will turn this into something sad and dusty, not vibrant and alive.
03 -
  • Use a food processor instead of a blender if you want texture to show through—it creates a chunkier, more rustic dressing that feels less polished but deeply flavorful.
  • Add the herbs last if your blender struggles, so they don't all go at once and jam up the blade.
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