Green Goddess Dressing (Printable)

Vibrant herby dressing bursting with fresh parsley, chives, tarragon, and basil. Creamy, tangy, and versatile.

# What You’ll 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, for authentic flavor)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - 1-2 tablespoons milk or water, to thin if desired

# How-To:

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.
03 - Taste and season with salt and freshly ground black pepper.
04 - If a thinner consistency is desired, blend in milk or water, one tablespoon at a time.
05 - Transfer to a jar or bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
06 - Serve chilled as a salad dressing, dip, or drizzle.

# Expert Hints:

01 -
  • It transforms even the dullest greens into something you actually crave.
  • The herb flavor is bright and alive, not watered down or tired.
  • You can make it in under ten minutes with a blender and a handful of fresh ingredients.
  • It doubles as a dip, a drizzle, or a sandwich spread without any extra effort.
02 -
  • Fresh herbs are non-negotiable, dried ones turn this into a muddy, flat mess instead of something vibrant.
  • If you skip the resting time, the garlic will taste raw and aggressive, patience makes all the difference.
  • Don't over-blend or the heat from the motor can dull the bright green color.
03 -
  • Blanch the herbs for ten seconds in boiling water before blending if you want an even brighter, more stable green color.
  • Add a tablespoon of sour cream for extra tang and a creamier, almost decadent texture.
  • Use this as a marinade for chicken or fish, the yogurt tenderizes beautifully and the herbs crisp up on the grill.
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