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!
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!
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:
If you love this green goddess dressing recipe, try one of these flavorful sauces or dressings next:
Green Goddess Dressing
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.
Prep: 5min
Yield: 4
Ingredients:
- 1 cup whole milk Greek yogurt*
- 1 cup parsley
- 1 cup mixed soft leafy herbs (dill, mint, tarragon and/or cilantro)
- 2 tablespoon chopped chives
- 2 tablespoons 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
Instruction:
- 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.
Green Goddess Dressing Recipe – How to Make Green Goddess Dressing & Dip
FAQ
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