Green Goddess Herby Dressing (Printable)

Vibrant herby dressing with Greek yogurt, fresh herbs, and lemon juice. Perfect for salads and dipping.

# Ingredient list:

→ 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)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

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

# How to Make It:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets if using, and Dijon mustard in a blender or food processor.
02 - Process the mixture until smooth and vibrant green, scraping the sides as necessary.
03 - Adjust flavor by adding salt and freshly ground black pepper to taste.
04 - If a thinner texture is preferred, incorporate milk or water, one tablespoon at a time, blending to combine.
05 - Transfer dressing to a container, cover, and refrigerate for at least 30 minutes before serving.
06 - Present chilled as a salad dressing, dip, or drizzle.

# Expert Suggestions:

01 -
  • The balance of tangy yogurt with rich mayonnaise creates a luxurious texture without the heaviness of store-bought dressings.
  • Its versatility has saved countless meals in my kitchen—from reviving leftover chicken to transforming plain vegetables into something I actually crave.
02 -
  • Room temperature herbs blend much more smoothly than cold ones—I learned this after repeatedly clogging my blender with refrigerated herbs.
  • The color will dull slightly after a day, but a quick squeeze of fresh lemon juice just before serving brings back the vibrant green hue.
03 -
  • Blending half the herbs first with the liquids creates a smoother base, then add remaining herbs for a perfect texture with tiny flecks of green visible throughout.
  • For the most vibrant color, blanch the herbs for 10 seconds in boiling water, then immediately plunge into ice water before blending—a restaurant secret I learned from a chef friend that preserves the bright green hue for days longer.
Go Back