Pin it I was halfway through a mediocre salad when my friend tipped a small jar of brilliant green dressing onto her plate and everything changed. The color alone made me curious, but one taste and I was completely hooked. She scribbled the basics on a napkin, and I made my first batch that same evening, blender whirring as my kitchen filled with the sharp, grassy scent of fresh herbs. It's been my go-to ever since.
The first time I served this at a potluck, someone asked if I'd bought it from a fancy market. I laughed and told them it was just yogurt, mayo, and whatever herbs I had in the crisper. By the end of the night, three people had texted asking for the recipe. It became my quiet little party trick, the thing I'd bring when I wanted to look effortless but still impress.
Ingredients
- Plain Greek yogurt: The tangy base that keeps things creamy without feeling too heavy, full-fat makes it richer but low-fat works just fine.
- Mayonnaise: Adds silky body and a slight richness that balances the yogurt's sharpness.
- Fresh parsley leaves: Brings that grassy, green backbone and most of the vibrant color.
- Fresh chives: A mild oniony note that doesn't overpower but adds gentle depth.
- Fresh tarragon leaves: The secret star with its subtle licorice hint that makes this dressing unforgettable.
- Fresh basil leaves: Just enough to round out the herby chorus with a sweet, peppery finish.
- Fresh lemon juice: Brightens everything and keeps the herbs tasting alive and zingy.
- Small garlic clove: One is plenty, it sneaks in a savory punch without turning sharp.
- Anchovy fillets: Optional but they add a salty umami undertone that feels sophisticated, not fishy.
- Dijon mustard: A teaspoon gives the dressing a subtle tang and helps everything emulsify smoothly.
- Salt and freshly ground black pepper: Season to taste after blending so you don't overdo it.
- Milk or water: Just a splash if you want it thinner for drizzling instead of dipping.
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 until the mixture turns smooth and brilliantly green, scraping down the sides so nothing gets left behind.
- Season and adjust:
- Taste it straight from the blender and add salt and pepper slowly, the anchovies and mustard already bring some saltiness. If it's thicker than you like, add milk or water one tablespoon at a time and pulse until it reaches your preferred consistency.
- Let it rest:
- Pour the dressing into a jar or bowl, cover it, and tuck it in the fridge for at least thirty minutes. The flavors meld and deepen as it chills, turning from sharp to beautifully balanced.
- Serve cold:
- Drizzle it over salads, spoon it onto grain bowls, or set it out with raw veggies for dipping. It stays fresh in the fridge for up to four days, though it rarely lasts that long in my house.
Pin it I started keeping a jar of this in the fridge on Sundays, and it changed how I ate all week. Suddenly, I looked forward to lunch because I knew a drizzle of this would make even leftover chicken and sad lettuce feel like a real meal. It became less about following a recipe and more about having something dependable that made everything else taste better.
Swapping Herbs
Tarragon can be hard to find, and I've swapped it for dill or cilantro more times than I can count. Dill makes it taste lighter and almost Scandinavian, while cilantro gives it a Latin twist that's fantastic with tacos or roasted sweet potatoes. The key is keeping the total herb volume the same so the dressing doesn't lose its punch or turn watery.
Making It Vegan
I made a plant-based version for a friend once using cashew yogurt and vegan mayo, and honestly, it was just as good. Skip the anchovies and add a tiny pinch of seaweed flakes or a dash of soy sauce if you want that savory depth back. The texture stays creamy and the herb flavor shines through exactly the same way.
Storage and Uses
This dressing lives happily in a sealed jar for up to four days, though the color fades slightly after day three. I've used it as a spread on sandwiches, a dip for grilled shrimp, and even thinned it out to toss with warm pasta and cherry tomatoes.
- Always store it in glass, plastic can pick up the garlic smell.
- Give it a good stir before using since it can separate slightly as it sits.
- If it thickens too much in the fridge, whisk in a teaspoon of water to loosen it back up.
Pin it Once you've made this a few times, you'll start tweaking it without thinking, adding more lemon or an extra handful of basil depending on your mood. That's when you know it's become yours.
Recipe FAQ
- → Can I make this dressing ahead of time?
Yes, this dressing is excellent for meal prep. Store it in an airtight jar or container in the refrigerator for up to 4 days. The flavors actually intensify as it sits, making it perfect for preparing in advance.
- → What's the best way to achieve a smooth, vibrant green color?
Use a blender or food processor and blend until completely smooth, scraping down the sides as needed. Fresh herbs and proper blending time ensure that vibrant green hue. Avoid over-blending, as it can warm the mixture and dull the color slightly.
- → How do I adjust the consistency?
If your dressing is too thick, blend in milk or water one tablespoon at a time until you reach your desired consistency. For a thicker dip, simply use less liquid. Start conservatively, as you can always thin it further but cannot reverse over-thinning.
- → Are anchovies really necessary?
Anchovies are optional but highly recommended for authentic flavor depth. They dissolve into the dressing during blending and add umami richness without a fishy taste. If you omit them, consider adding an extra teaspoon of Dijon mustard for complexity.
- → What are good herb substitutions?
Customize by swapping tarragon for dill, cilantro, or mint depending on your preference. Chives can be replaced with scallion greens, and parsley with additional basil or arugula for different flavor profiles. Keep the total herb volume consistent for best results.
- → Can I make this vegan?
Absolutely. Substitute plant-based yogurt and vegan mayonnaise for their dairy counterparts, and omit the anchovies and Dijon mustard (or use mustard marked vegan). The dressing will be equally delicious and maintain that fresh, herby character.