Looking for a way to use up the herbs in your fridge? Make this green goddess dressing recipe! It's creamy, bright, and brimming with fresh flavor.
At this time of year, I make this green goddess dressing recipe almost every week. Jack and I have just planted our little garden on our back deck, and we have loads of fresh herbs. Straight off the plant, they’re fragrant and tender, ready to add a punch of fresh flavor to almost any dish. I often grab a handful of parsley for a weeknight pasta, a sprig of mint to finish a salad, or a bunch of basil to sprinkle over pizza. Chances are, I end up picking extra, so little by little, the fridge fills up with leafy herbs. That’s where this green goddess dressing comes in.
Cool, creamy, and so darn easy to make, it’s the perfect way to use up an abundance of herbs. You can make it with almost any ones you like – I start with parsley and chives and top it off with whatever else I have on hand. Cilantro, mint, and dill are all fantastic, but I especially recommend using tarragon. Its mild licorice flavor makes this green goddess dressing really complex and unique. Trust me, you’re going to love it!
Green Goddess Dressing Recipe Ingredients
Here’s what you’ll need to make this green goddess salad dressing:
- Greek yogurt – Classic green goddess dressing is made with mayo and sometimes sour cream, but I skip them both in favor of Greek yogurt. It makes this recipe a tad healthier, and it adds a delicious tangy flavor.
- Fresh herbs – I always make this recipe with parsley and chives. Then, I toss in whatever other leafy herbs I have in my kitchen! Try using dill, mint, and/or cilantro, and don’t skip the tarragon if you can help it.
- Lemon juice and zest – Who doesn’t love lemon + herbs? The zest and juice add an amazing bright flavor to this creamy dip.
- Extra-virgin olive oil – It adds extra richness and thins the creamy sauce.
- Capers – Did you know that most green goddess salad dressing is made with anchovies? No joke! To keep this recipe vegetarian, I swap in capers to add savory, briny flavor.
- Garlic, salt, and pepper – They add depth of flavor and tie everything together!
Find the complete recipe with measurements below.
Once you prep your ingredients, making this recipe couldn’t be easier. Just add them all to a food processor, and pulse to combine!
Oh, and by the way, this dressing is just as good when you swap cashew cream for the yogurt. When I make this vegan, dairy-free variation, I use a blender instead of a food processor to get the dressing really smooth. Find the instructions for how to make it in the recipe notes below!
Green Goddess Dressing Serving Suggestions
You might have guessed by now this this green goddess dressing is a great salad dressing (try it on my Spring Salad, Caesar Salad, Kale Salad, or Radish Salad!), but you can use it for so much more. Here are a few ideas to get you started:
- Serve it as a dip! Make it the center of a crudité platter with fresh veggies and pita for dipping.
- Or use it as a dipping sauce for air fryer French fries or baked sweet potato fries.
- Drizzle it over roasted veggies like broccoli, cauliflower, radishes, or butternut squash.
- Top it onto any grain bowl! Try it on my Buddha Bowl or Roasted Veggie Grain Bowl, or make your own bowl with brown rice, quinoa, or farro.
- Spoon it into a baked sweet potato. Add some crispy roasted chickpeas to make it a full meal!
How do you like to use green goddess dressing? Let me know in the comments!
More Favorite Dressings and Sauces
If you love this green goddess dressing recipe, try one of these flavorful sauces or dressings next:
- Tahini Sauce (4 ways!)
- Tzatziki Sauce
- Cilantro Lime Dressing
- Lemon Vinaigrette
- Classic Basil Pesto or Vegan Pesto
- Chimichurri Sauce
- Homemade Caesar Dressing
Green Goddess Dressing
Equipment
- Food Processor (I swear by my Cuisinart one for an even consistency)
Ingredients
- 1 cup whole milk Greek yogurt*
- 1 cup fresh parsley
- 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
- 2 tablespoons chopped chives
- 2 tablespoons fresh lemon juice, plus ½ teaspoon zest
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons capers
- 1 garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
- Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.
This is absolutely delicious and healthy! Absolutely love it. Now I just need ideas for what to put it on.
i would suggest soaking the cashews if you are making the vegan option. Soaking will make them more creamy…and i think you would only need about 1/2 c. of the soaked cashews, not 1 c. before soaking…just soak 1 c. of cashews for a few hours. Then take out 1/2 c. of them and that should be plenty for this recipe….as you said, you can add a little water if too thick. and you can then freeze the soaked cashews that you have left over…they freeze very well.
Can I freeze this?
Hi Sofia, I wouldn’t recommend freezing this one.
I will be making this weekly! So fresh and perfect for grain bowls and a veggie dip
Hi Amber, I’m so glad you love the recipe!
How much of the anchovies do you use instead of capers? This seems like it would add a deeper flavor and make it healthier by adding some usable omega-3s.
Hi Matthew, all our recipes are vegetarian so we haven’t tried this one with anchovies. Maybe 1-2 anchovy filets?
A bit tangy with lemon juice, yogurt, and capers. I added a tad of sugar. Split the Greek yogurt with sour cream. Added a little more olive oil to thin it a bit. Took it to a party and many people loved it. The host usually puts out bottled Green Goddess dressing. Probably won’t do that anymore! Easy to make. Might add anchovies next time.
Delicious. Made 1/recipe for 2 people and I only had 2% greek yogurt. Added a splash of fish sauce because i like it. Will make again
I’m so glad you enjoyed it!
This dressing is so good, and I feel better about the fact that it uses Greek yogurt instead of mayo and sour cream. Will definitely be making again!
Hi! Do you have the nutrition facts especially the carb content and net carbs?
I’m thinking if this is an autoimune compliant?
Thank you.
Hi Moira, we don’t calculate nutrition facts, but there aren’t any ingredients with a notable carb content in this recipe.
Thank you, trying this out tomorrow. Cheers!
Amazing dressing! I used basil, dill, chives, tarragon, Italian parsley. Followed recipe as written. Really wonderful dressing!!
I’m so glad you loved it!
Hi!, how long can you keep this for once made if you don’t use it all at once?
Hi Meg, up to about 5 days.
I want to pour this over everything it’s so good ? I added a ripe avocado the second time I made it and served it as a dip—it was fantastic!
I’m so glad you loved it!
I have always found the mayo version very heavy and would make it half/half with sour cream but your yoghurt version is delicoius. I was heavy with the mint and served it with chicken and it looked amazing and tasted even better.
Hi Monica, I’m so glad you loved it with the yogurt!
I was unsure about the green goddess dressing, but one of the recipes I want to try uses it. This was so good! I didn’t add the cilantro and it still turned out very delicious.
Hi Ana, I’m so glad you loved the dressing!
Just made it. Freaking delicious! Tips: Use half cup of the herbs, not full cup. And double the capers. Add a tablespoon of water if it’s too thick for salad dressing. I skipped the mint and it was still phenomenal
I’m so glad you loved it!
Made this tonight to have with roast chicken and salad, delicious!
I made the cashew version and soaked them in the water for a couple of hours prior, as I find that makes it super creamy when I sub cashews in other recipes Everyone loved it especially our 12 month old who doesn’t usually like herbaceous foods
Beautiful recipe-thank you
Aww, I”m so glad it was a hit with everyone!
Made this tonight to have with roast chicken and salad, delicious!
I made the cashew version and soaked them in the water for a couple of hours prior, as I find that makes it super creamy when I sub cashews in other recipes Everyone loved it especially our 12 month old who doesn’t usually like herbaceous foods
Thank you
Thank you. I love this . I am so grateful for you sharing this recipe.
And its good for you.
I put it on nearly everything.
Bless you
Panera worker here! You need to add basil along with this. Also, traditional green goddess dressing is made with greek yogurt, so if you want it to taste the same always use yogurt!
I want to make this, I’m a vegan so I’m going to use a vegan yogurt. Has anyone tried putting a handful or two of spinach in this? I’m not a fan of capers, is it make or break for this dressing?
Hi Samantha, we have a vegan version in the notes of the recipe that uses cashews instead of yogurt. I don’t the capers have a strong flavor, so I think you’d like it anyway. If you leave them out, add more salt to taste. Hope that helps!
I didn’t have capers but I used fermented dill pickles and some of its juice as a sub and it was delicious.
I also added a bit more lemon juice and zest, 2 extra garlic cloves, and a dash of maple syrup so you get a hint of sweet/savory/bright hitting your tongue.
The yogurt was super thick so I added a bit of oat milk to thin it out since I used my blend jet 16 oz to blend it.
Next time I’ll blend thinner liquids and the herbs first then add in the yogurt as mine is a little thinner than I prefer.
I may try the tip of wizzing in some avocado to thicken it.