Green Goddess Herby Dressing (Print)

Bright, herby green dressing made with fresh herbs, lemon, and creamy yogurt base.

# Components:

→ 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 for thinning consistency

# Method:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets if used, and Dijon mustard into a blender or food processor.
02 - Process until the mixture is smooth and uniformly green, scraping down the sides as necessary.
03 - Adjust seasoning by adding salt and freshly ground black pepper to taste.
04 - If desired, incorporate milk or water one tablespoon at a time until preferred thickness is achieved.
05 - Transfer to a container, cover, and refrigerate for a minimum of 30 minutes to allow flavors to meld.
06 - Use as a dressing, dip, or drizzle over salads, grain bowls, or vegetables.

# Expert Advice:

01 -
  • It transforms any salad, grain bowl, or vegetable plate into something genuinely crave-worthy without any complicated cooking.
  • Once you taste how the herbs brighten everything, you'll find yourself reaching for it as a dip, a sandwich spread, and a drizzle over almost anything.
02 -
  • Don't skip the resting time in the fridge—I learned this the hard way when I served it immediately and it tasted sharp and disconnected instead of cohesive and balanced.
  • If anchovies intimidate you, leave them out, but if you're open to trying them, they dissolve completely and add a depth that makes people wonder what your secret ingredient is.
03 -
  • Use fresh herbs, not dried—the entire point of this dressing is the brightness of fresh herbs, and dried ones will taste stale and dusty by comparison.
  • If your dressing tastes too sharp after blending, don't add more yogurt; instead, let it rest in the fridge and the flavors will round out naturally.
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