Green Goddess Dressing

Bright and herbaceous Green Goddess Dressing is a tangy, creamy dream! Brimming with fresh basil, dill, and parsley (or whichever tender herbs you need to use up), this dressing is bursting with vibrant flavor. Use it on salads, drizzle it over proteins, dunk your veggies in it, or pour it over all your favorite dishes. You can whip it up in just 5 minutes for an instant flavor boost.

To me, nothing says "hello spring!" quite like an abundance of fresh herbs. Now that warm sunny days are here and my garden beds are calling to be planted, it's the perfect time for this vibrant Green Goddess Dressing to make its seasonal debut.

The base of this Green Goddess Dressing is a tangy Greek yogurt packed with herbs like basil, dill and parsley for that signature green flavor and color. It gets zing from white wine vinegar, green onions and garlic, plus a savory pop from mustard and anchovy paste to balance the richness. But it's extremely adaptable too - you can switch out the herbs to make use of whatever you've got in your fridge, make it vegetarian by skipping the anchovy paste, or even throw in some avocado for good measure!

Aside from being customizable, it's super versatile and keeps well for meal prep- which means you can make a batch and have green goddess dressing on hand to liven up your dishes all week. Toss it with arugula, feta and cucumbers for a simple salad. Marinate and serve it with roasted chicken. Slather it over salmon for an extra flavorful finish. Or simply use it as a fantastically creamy veggie dip. You can - and you'll want to! - use this tasty, easy-to-make dressing on everything all spring and summer long.

Why you'll love it

This bright green goddess dressing brings so much freshness to the table. Here's why it's great:

• MEAL PREP SAVIOR: Make a batch ahead of time and have this versatile, flavorful dressing or sauce on hand for every meal. It lasts for up to 5 days in the fridge, so you can use it all throughout the work-week.
• ULTRA FRESH & VIBRANT: The abundance of fresh herbs makes this dressing taste like pure springtime. It instantly perks up any dish!
• DOUBLES AS A MARINADE/DIP: Aside from a dressing, this green goddess is perfect for marinating proteins or using as a zesty dip for veggies and bread.

Where did the name "Green Goddess" come from?

Green Goddess Dressing has roots dating back over a century. It was first whipped up in 1923 at San Francisco's Palace Hotel, when the executive chef created a creamy green sauce to accompany the hotel's new "Green Goddess Salad." Made with mayonnaise, sour cream, anchovies, herbs and spices, the dressing was meant to taste "divine" - hence the green goddess name.

Green goddess quickly became popular on the West Coast, with home cooks swapping ingredients like Greek yogurt for the mayo (like we do here), adding avocado, or experimenting with different fresh herbs. Today, there are tons of variations but the spirit of the original remains largely the same.

Key ingredients & substitutions

There's a ton of flavor in this dressing, and it's all thanks to a few simple ingredients:

• Fresh Herbs- Basil, dill, and parsley create the herby base that gives this dressing its classic light green hue. Tarragon, chives, and mint are a few other popular options that can be swapped in or added to vary the herb profile.
• Greek Yogurt - Providing a tangy, creamy base, the yogurt keeps the dressing light and luscious. Many other goddess dressings include mayo or sour cream for added richness, but in my opinion, you can't beat the texture and simplicity of greek yogurt alone.
• Oil and Vinegar- These ingredients are important for both the taste and pourable consistency of the dressing. The fat in oil carries and distributes flavor, while acid adds a punch that cuts through the richness. I like to use white wine vinegar for this dressing, but feel free to substitute lemon juice or another mellow vinegar if you have it on hand.
• Green Onions and Garlic - These alliums add sharpness and slight spiciness. Because they're raw and finely minced in the food processor, they're especially pungent so they don't get lost in all of the creaminess. And their flavor only deepens as the dressing rests in the refrigerator!
• Dijon Mustard and Anchovy Paste - These ingredients are key to adding a savory note to the dressing. Don't worry, their flavor isn't forward - your dressing won't taste like fish! But you can also find these two in Caesar dressing, so if you like that sort of umami-rich flavor, you'll love them here. If you want to omit the anchovy paste, consider adding in another savory ingredient in its place such as capers, Worcestershire sauce, or parmesan cheese.

How to make Green Goddess Dressing

This bright green goddess dressing comes together in just three simple steps:

1. Prep the Fresh Herbs - First, pick the leaves off of some of the longer, thicker stems of the basil, dill, and parsley. While you can blend the bunches whole, taking a minute to remove the leafy parts from some of the stems allows the herbs to integrate more evenly into the dip. Feel free to add any other fresh herbs you have on hand too!
2. Blend All Ingredients - Add the prepped herb leaves to a food processor or blender along with the green onions, garlic, Greek yogurt, white wine vinegar, olive oil, dijon mustard, and anchovy paste (if using). Process until completely blended and smooth, scraping down sides as needed.
3. Chill and Season - Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a taste and season with salt, pepper, or extra vinegar as desired.

Is there a difference between the dressing and dip?

Green Goddess Dressing and Green Goddess Dip are terms that are often used interchangeably. Generally speaking, Green Goddess Dressing is thick and creamy enough to not need any alterations for dunking crudites. However, some people do prefer a thicker base for their dips. If you'd like to make yours even creamier, consider increasing the amount of yogurt, or you can add other ingredients that can contribute to a thicker consistency such as mayo, avocado, or feta cheese.

You also can slightly reduce the amount of liquid ingredients - that would be the oil and vinegar - but be sure not to omit them entirely as they are important flavor components.

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