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This easy green goddess dressing recipe is unbelievably bright and herbaceous! It’s a fresh and tangy way to dress up salads and is bursting with so much goodness.
You may also like my Chimichurri or Creamy Pesto Dressing next.
Why you’ll love it
There are many versions of green goddess salad dressing out there, but all of them have in common that they’re gorgeously herb forward. Mine has plenty of fresh parsley, tarragon, cilantro, basil, and chives along with a deliciously creamy base and lemon juice.
If you’re unaware, this lively and vibrant dressing gets its name not for the hue, but it’s named after a play of the same name. The San Francisco chef who created the original dressing in the 1920s wanted to pay tribute to an actor in the play. The more you know!
What you’ll need
- Sour cream (or Greek yogurt) and mayo – I like to use full-fat versions of both
- Fresh herbs – we’re using cilantro, basil, parsley, tarragon, and chives. Tarragon is integral to the flavor of green goddess dressing because of its signature savory-sweet, delicate anise-like flavor with notes of vanilla and fennel.
- Lemon juice – it adds acidity for balance and brightness
- Worcestershire sauce – it contains anchovies to add even more umami flavor but without dealing with anything fishy like the original version does! Easy.
- Garlic powder – another layer of flavor
Pro tip
Precision isn’t super important with the herbs in this one. In total, you’ll want about 1 cup of loosely packed herbs. Feel free to play with the ratios to include more or less to suit your tastes.
How to make green goddess dressing
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add all the ingredients to a food processor. Combine on high, and scrape down the sides as needed. Give it a taste, and add extra salt & pepper. You can serve it right away or refrigerate to chill it before enjoying.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is my trusty food processor.
- Chopping the chives goes way faster with a quality knife from a good chef’s knife block.
- Quickly and effortlessly wash and dry your lettuce with this salad spinner, and here’s the elegant glass cruet with stopper pictured.
Substitutions and variations
- To make it vegetarian, omit the Worcestershire sauce and add a teaspoon or two of capers instead.
- You can switch up the herbs depending what’s available/what you’ve got growing in your garden. Mint is a great addition too but can sometimes be hard to find. Dill works as well! Adding more herbs won’t break the recipe.
- Use an anchovy fillet instead of the Worcestershire sauce if you prefer.
What to serve with green goddess dressing
- Make an enormous salad and drizzle on a generous amount! The one pictured has romaine lettuce, radishes, microgreens, cherry tomatoes, and cucumber. Experiment with your favorite fresh ingredients to make a salad all your own!
- For a soup and salad combo, pair it with my Cheesy Potato Soup. If you’re craving a sandwich, it’ll go great with my Chickpea Salad Sandwich Recipe.
- Serve it with pretty much any main, from my Baked Pork Chops to Easy Chicken Piccata to Sunday Pot Roast.
Leftovers and storage
- It’ll last for 3-5 days in the fridge in an airtight container, but keep in mind that the herbs may lose their vibrant color after a while.
- As with any salad dressing, freezing it is no bueno.
If you made this homemade green goddess dressing, I’d really like to hear from you in the comments below! Or tag me on Instagram so I can see your photos.
Green Goddess Dressing
Ingredients
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayo
- 1/4 cup (loosely packed) fresh cilantro
- 1/4 cup (loosely packed) fresh parsley
- 1/4 cup (loosely packed) fresh basil
- 1/4 cup (loosely packed) fresh tarragon
- 2 tablespoons chopped fresh chives
- 2 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 small pinch cayenne pepper or a dash of hot sauce optional
- Salt & pepper to taste
Instructions
- Add all ingredients to the bowl of a food processor. Process on high until smooth, and stop to scrape down the sides occasionally. Taste and adjust as needed. I am generous with the salt & pepper.
- Serve immediately or chill for an hour (or longer) prior to serving. It will keep in the fridge for a few days in an airtight container.
Notes
- You don’t need to be super precise with measuring the herbs. Basically, add about 1 cup of mixed herbs and push them down a bit into a measuring cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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