Green Goddess Dressing

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.

Green goddess dressing in a bowl with vegetables

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

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.

Herbs and yogurt in a food processor

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 in a food processor

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:

How do you like to use green goddess dressing? Let me know in the comments!

green goddess dressing

More Favorite Dressings and Sauces

If you love this green goddess dressing recipe, try one of these flavorful sauces or dressings next:

green goddess dressing in jars

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Green Goddess Dressing

rate this recipe:
4.96 from 94 votes
Prep Time: 5 minutes
Serves 4 to 6
This easy green goddess dressing is creamy, bright, and delicious! I most often make it with Greek yogurt, but it also works wonderfully with cashew cream. See the recipe notes below for this easy vegan variation.

Equipment

Ingredients

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.

Notes

Makes just over 1 cup
*To make this vegan: Use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If your dressing is too thick, mix in little water or more olive oil. This version will not work in a food processor because the cashews won’t get as creamy as they do in a blender.

106 comments

4.96 from 94 votes (60 ratings without comment)

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Rate this recipe (after making it)




  1. Bryce
    10.01.2024

    5 stars
    This is absolutely delicious and healthy! Absolutely love it. Now I just need ideas for what to put it on.

  2. kate
    09.14.2024

    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.

    • Phoebe Moore (L&L Recipe Developer)
      08.30.2024

      Hi Sofia, I wouldn’t recommend freezing this one.

  3. Amber
    08.18.2024

    5 stars
    I will be making this weekly! So fresh and perfect for grain bowls and a veggie dip

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      Hi Amber, I’m so glad you love the recipe!

  4. Matthew Milford
    07.30.2024

    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.

    • Phoebe Moore (L&L Recipe Developer)
      08.02.2024

      Hi Matthew, all our recipes are vegetarian so we haven’t tried this one with anchovies. Maybe 1-2 anchovy filets?

  5. Wanda
    07.22.2024

    5 stars
    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.

  6. Karen from Couturepottery.com
    05.15.2024

    5 stars
    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

    • Jeanine Donofrio
      05.16.2024

      I’m so glad you enjoyed it!

  7. Bee
    04.24.2024

    5 stars
    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!

  8. Moira from diplobugs.org
    04.19.2024

    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.

    • Jeanine Donofrio
      04.20.2024

      Hi Moira, we don’t calculate nutrition facts, but there aren’t any ingredients with a notable carb content in this recipe.

  9. Brian
    04.07.2024

    5 stars
    Amazing dressing! I used basil, dill, chives, tarragon, Italian parsley. Followed recipe as written. Really wonderful dressing!!

    • Jeanine Donofrio
      04.08.2024

      I’m so glad you loved it!

  10. Meg
    01.26.2024

    Hi!, how long can you keep this for once made if you don’t use it all at once?

    • Jeanine Donofrio
      01.27.2024

      Hi Meg, up to about 5 days.

  11. Sarah
    01.05.2024

    5 stars
    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!

    • Jeanine Donofrio
      01.09.2024

      I’m so glad you loved it!

  12. Monica
    12.03.2023

    5 stars
    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.

    • Jeanine Donofrio
      12.05.2023

      Hi Monica, I’m so glad you loved it with the yogurt!

  13. Ana
    11.26.2023

    5 stars
    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.

    • Phoebe Moore (L&L Recipe Developer)
      11.28.2023

      Hi Ana, I’m so glad you loved the dressing!

  14. Star
    11.21.2023

    5 stars
    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

    • Jeanine Donofrio
      11.23.2023

      I’m so glad you loved it!

  15. Gale
    11.13.2023

    5 stars
    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

    • Jeanine Donofrio
      11.16.2023

      Aww, I”m so glad it was a hit with everyone!

  16. Gale
    11.13.2023

    5 stars
    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

  17. Carola
    11.11.2023

    5 stars
    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

  18. Rilynn
    11.09.2023

    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!

  19. Samantha
    08.15.2023

    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?

    • Jeanine Donofrio
      08.16.2023

      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!

    • Jeanie
      06.15.2024

      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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.