Ultimate Recipe for Green Goddess Dressing: A Chef’s Secret

Salads might be the unsung heroes of our culinary world, and a great salad deserves an equally magnificent dressing. Today, I’m sharing my time-tested recipe for Green Goddess Dressing—a blend of creaminess, tang, and fresh herby notes.

This simple green goddess dressing is perfect for serving with crudités as an appetizer, or just for a simple homemade salad at lunchtime. You can add 1-2 anchovy fillets if you would like to intensify the flavor, but we prefer this version.

Green Goddess Dressing recipes

Basic Way To Make Green Goddess Dressing
Basic way to make green goddess dressing
Ultimate Recipe For Green Goddess Dressing: A Chef’s Secret 1

Green Goddess Dressing

There are several components that make up the base of a Green Goddess Dressing. These include Herbs, Greek yogurt, and lemon juice or Apple cider vinegar. If you want a thicker dressing, you can use sour cream instead of Greek yogurt. If you don't want to purchase Greek yogurt, you can use regular yogurt. It will still taste delicious, however. In this recipe, we've included only a few of these essentials.
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Course: Sauce
Cuisine: French
Diet: Vegetarian
Keyword: dressing
CookingStyle: Blending
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 290kcal
Author: Tracy Hilton
Cost: 15
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  • Blend garlic, mayonnaise, sour cream, basil, parsley, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
  • Dressing can be made 1 day ahead. Cover and chill.



You can serve this dressing as a dip, and you can even serve it with wedge salads, which are an ideal way to enjoy the fresh taste.
While the traditional Green Goddess Dressing has its charm, don’t shy away from adding a dash of your favorite herb. Trust me, a hint of basil or cilantro can redefine its essence.
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Serving: 4servings | Calories: 290kcal | Carbohydrates: 2g | Protein: 1g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 188mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Green Goddess Dressing: Blender Method


  • Fresh herbs of your choice (parsley, tarragon, chives, etc.) – about 1 cup packed
  • 1 anchovy fillet (or 1 tsp anchovy paste)
  • 1 small garlic clove
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon lemon juice or white wine vinegar
  • Salt and pepper, to taste
  • A splash of water or olive oil, as needed


  1. Preparation: Start by rinsing your herbs under cold water. Pat them dry using a clean kitchen towel. Roughly chop them just to make it easier for the blender.
  2. Blending: Place the chopped herbs, anchovy fillet (or paste), garlic clove, mayonnaise, sour cream (or yogurt), and lemon juice (or vinegar) into the blender.
  3. Pulse and Blend: Begin by pulsing the ingredients a few times to mix them. Once they start to blend together, switch to continuous blending. If your dressing appears too thick, you can add a little splash of water or olive oil to achieve the desired consistency.
  4. Taste and Adjust: Season with salt and pepper, then taste the dressing. Adjust the seasoning, if necessary. If you prefer a tangier taste, you might want to add a bit more lemon juice or vinegar.
  5. Storing: Pour the Green Goddess Dressing into a clean glass jar or airtight container. Store in the refrigerator and use within a week for optimal freshness.
  6. Serve and Enjoy: Drizzle over your favorite salads, use as a dip, or even as a sauce for grilled vegetables or meats.

Using a blender is an ideal method as it ensures that all ingredients are well-emulsified, creating a creamy, smooth, and well-integrated dressing. The sharp blades break down the herbs, allowing their vibrant colors and flavors to thoroughly permeate the dressing. Enjoy your culinary journey with this alternative method!

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About Green Goddess Dressing

Fresh Herbs Vs. Wilted: Spot The Difference!
Fresh herbs vs. Wilted: spot the difference!


A classic dressing made with fresh herbs, green goddess is a creamy, delicious dressing perfect for salads and dipping vegetables. It’s also great on salmon and other seafood. The recipe can be easily adapted to suit your own tastes. You can blend ingredients in a blender, and you can add anchovy paste or mayonnaise. The dressing contains tiny flecks of herbs. Be sure to chop the herbs finely and process them in a food processor to get the smoothest result.

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Green Goddess Dressing can be made using any variety of herbs, but dill and parsley work best. You can also remove the stems from parsley and dill and discard them. The herb mixture can be served immediately or chilled in the fridge for several hours. You can serve this dressing as a dip, and you can even serve it with wedge salads, which are an ideal way to enjoy the fresh taste.

Greek yogurt

Toasted Croutons &Amp; Green Goddess Dressing: A Match Made In Heaven.
Toasted croutons & green goddess dressing: a match made in heaven.

A delicious, fresh salad dressing is a staple of the Mediterranean diet. Green Goddess Dressing is a wonderful, tangy alternative to traditional mayo. It is thick, creamy, and packed with fresh flavors. You’ll find yourself making this dressing over again! It’s versatile enough to serve on its own or as a dressing for salads, wraps, and dips. Here are some great ways to use Green Goddess Dressing.

To make this healthy dressing, simply combine all the ingredients in a food processor or blender. You can also use mayonnaise. To add more tang, you can substitute dill instead of basil. If you’re looking for a bit more spice, try adding a pinch of hot sauce! To make Green Goddess Dressing, you’ll need a high-speed food processor or blender. These tools are essential for this recipe because they allow you to puree the fresh herbs.

Lemon juice

Pairing Perfection: Dressing Drizzled Over A Crisp, Fresh Salad.
Pairing perfection: dressing drizzled over a crisp, fresh salad.

Make your own fresh, tangy green goddess salad dressing! It comes together in just five minutes! Try it with crudités, salad greens, or grilled shrimp! If you’re looking for a low-carb, keto friendly, and gluten-free salad dressing recipe, try this one. It’s perfect for dipping veggies, atop a wedge salad, or on sandwiches. It also makes a great dip or side dish!

The classic recipe for green goddess dressing contains mayonnaise, sour cream, capers, anchovies, cilantro, lemon juice, pepper, and chervil. If you don’t want to use those ingredients, try avocado lemon dressing instead. You’ll enjoy the same great taste and texture! And if you’re not a fan of the traditional recipe, you can substitute avocado with lemon juice for the same effect.

Apple cider vinegar

You might have seen recipes for apple cider vinegar in green goddess dressing, but you might not know what this substance does for your body. Apple cider vinegar is a natural alkaline substance and helps balance the pH level in the body. An alkaline environment means that disease-causing organisms cannot grow or thrive. And since this dressing contains no preservatives, you can feel good knowing that it is a healthy choice.

You can serve the dressing over a salad, on sandwiches, or even as a sauce over seafood. You can also use it to add flavour to grain bowls and buddha bowls. For a more decadent salad, you can even puree fresh herbs. Its versatility makes it a versatile dressing that you can use on just about any food. If you want a tangy dressing that goes with everything, you can use mayonnaise.

Anchovy paste

Anchovy paste is an ingredient commonly found in green goddess dressing. It is a classic dressing from the West Coast, used as a dip for crudites and salads. While the recipe originally calls for green onions and watercress, it is now also made with chives, parsley, tarragon, and garlic. You can make this dressing with or without anchovy paste. You can also use this dressing for hot dishes such as grilled fish or meat.

Anchovies are an essential ingredient in this dressing. You can buy them in filets or anchovy paste. Anchovy paste is easy to work with and keeps well in the refrigerator. Fresh herbs like chives, dill, and flat-leaf parsley are also popular. You can also add avocado or kalamata olives to the mix. The dressing can be kept in the fridge for up to a week.

Tips and Tricks

FAQs on Green Goddess Dressing

An Up-Close Look At The Silky-Smooth Texture Of Our Green Goddess Dressing.
An up-close look at the silky-smooth texture of our green goddess dressing.
  • 1. What’s the origin of Green Goddess Dressing? The Green Goddess Dressing can trace its roots back to San Francisco in the 1920s. It was crafted at the Palace Hotel in honor of an actor starring in a play titled “The Green Goddess”. The dressing’s vibrant hue and fresh ingredients instantly made it a hit, and it remains popular to this day.
  • 2. Can I use different herbs for the dressing? Absolutely! While traditional recipes often recommend herbs like parsley, tarragon, and chives, feel free to experiment with basil, cilantro, or even dill. The beauty of this dressing is its adaptability to your taste preferences.
  • 3. I’m vegetarian. Can I skip the anchovies? Yes, you can. While anchovies add a unique umami flavor, they can be omitted for a vegetarian version. Alternatively, you can use capers for a similar briny flavor.
  • 4. How long does the dressing last in the refrigerator? When stored in an airtight container, the Green Goddess Dressing can last up to a week in the refrigerator. However, for the best flavor, it’s recommended to consume it within 3-4 days.
  • 5. Can I freeze Green Goddess Dressing for later use? It’s not advisable to freeze this dressing. Freezing may cause the dressing to separate and affect its creamy texture. Always store in the refrigerator and use within the recommended time frame.
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Serving Suggestions for Green Goddess Dressing

Creamy Meets Tangy: The Beautiful Dance Of Ingredients.
Creamy meets tangy: the beautiful dance of ingredients.

The ethereal nature of the Green Goddess Dressing lends itself to an array of culinary applications:

  • Audience and Occasions: This dressing is a sure-shot winner for summer picnics, garden parties, or any event where light and refreshing dishes are on the menu. Its vibrant color and flavor profile make it a hit among adults and kids alike.
  • Complementary Sides and Garnishes: Consider pairing it with a crisp Caesar salad, roasted veggies, or even a plate of cold pasta salad. Garnish with croutons, grated Parmesan, or even a sprinkle of toasted nuts for added texture.
  • Beverages: A cold glass of white wine, particularly a Sauvignon Blanc or a crisp sparkling water with a slice of lemon or cucumber, complements the herby freshness of the dressing.
  • Different Serving Methods: Apart from salads, use the dressing as a marinade for grilled chicken or fish. You can also serve it as a dip alongside a charcuterie board or drizzle over roasted potatoes.

Cooking Tips for Green Goddess Dressing

The Vibrant Hues Of Fresh Herbs, Ready To Be Blended.
The vibrant hues of fresh herbs, ready to be blended.

Crafting the perfect Green Goddess Dressing is an art, and these insights will guide you:

  • Achieving the Right Consistency: A high-speed blender or food processor is crucial. It ensures that the herbs are finely blended, allowing for a smoother texture.
  • Balancing Flavors: Remember, it’s all about balance. If you find your dressing too tangy, add a bit more mayonnaise or sour cream. Conversely, if it’s too creamy, a dash more of lemon juice or vinegar can restore balance.
  • Common Mistakes to Avoid: Overdoing the anchovies can make the dressing overly salty. Start with a small amount and adjust to taste. Another common oversight is using wilted or old herbs; freshness is key for the best flavor.
  • Olive Oil Insight: If you decide to thin out your dressing with olive oil, use extra virgin for a richer flavor. However, be cautious as its robust flavor can dominate the dressing. A light olive oil might be a better choice if you want the herbs to shine.

A culinary journey awaits with our Green Goddess Dressing guide, offering insider tips, serving insights, and answers to all your burning questions. Found value in this post? Share this delightful recipe with your network and ensure you subscribe to our blog for a treasure trove of more food revelations!

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I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.

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