The trick to green goddess dressing that tastes like the original
If you’ve got a fridge full of half-used herbs and a bottle of dressing you don’t really love, this one’s for you. Homemade Green Goddess Dressing comes together in one blender, and it’s SO much fresher than anything from the store.
If you’ve never had it, green goddess is a creamy, herby dressing that goes all the way back to a San Francisco hotel in the 1920s. The classic version leans on anchovies for that savory backbone, but I use a splash of Worcestershire instead (you probably already have it, and I promise- no one will know the difference!)
But the real magic is all in the herbs. I use parsley, basil, chives, and dill, plus tarragon- this is the secret one that makes it taste unmistakably like green goddess and not just an herby ranch.
A mix of Greek yogurt and a little mayo keeps it creamy but light, while lemon and a touch of Dijon bring the tang. I pour it over salads, use it as a veggie dip, drizzle it on grilled chicken or salmon, you name it.
It’s also the exact dressing in my Green Goddess Pasta Salad, so if you loved that one, now you can put it on everything else too.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Greek yogurt: Plain 2% keeps the base creamy and thick without being heavy. Nonfat works too, and whole milk is richer if you don’t mind your dressing be a bit thicker.
Mayonnaise: Just a little, alongside the yogurt, for that classic creamy richness (Duke’s is my favorite). Swap in more Greek yogurt for an all-yogurt version.
Fresh herbs: The heart of it. Flat-leaf parsley (not curly), basil, chives, dill, and my secret powerhouse, tarragon, are what make it taste like real green goddess.
Lemon and Dijon: A little of each brings the bright, tangy edge that keeps the dressing from tasting flat.
Worcestershire: My easy stand-in for the anchovies in classic green goddess. It adds a savory, umami depth without anyone guessing why.
Garlic: A couple of fresh cloves keep it punchy. Go easy, since raw garlic gets stronger as the dressing sits.
What is green goddess dressing?
Green goddess dressing is a creamy, herb-packed dressing that first showed up at the Palace Hotel in San Francisco back in 1923. It was named after a hit play of the era, The Green Goddess.
The original is built on mayonnaise and a big handful of fresh herbs, with anchovies and tarragon giving it that signature savory, slightly licorice-y flavor. My version keeps all the herby, tangy magic but swaps the anchovies for a splash of Worcestershire and lightens the base with Greek yogurt.
How to make green goddess dressing
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Blend everything
Add the Greek yogurt, mayo, lemon juice, all the fresh herbs, garlic, Dijon, Worcestershire, salt, and pepper to a blender or food processor. Blend for 30 to 60 seconds, scraping down the sides, until smooth and creamy.
My go-to for creamy dressings!
An immersion blender plus a jar gets this dressing silky smooth in under a minute, with no big appliance to haul out or wash. It’s the combo I reach for again and again.
Adjust the consistency and serve it up!
Taste and add salt or pepper as needed. For a pourable dressing, blend in water a tablespoon at a time until it is as thin as you like; for a dip, leave it thick.
Ways to use it up:
This is one of those sauces that makes everything better. Pour it over a big salad, set it out as a dip for crudites, or drizzle it on grilled chicken kabobs or salmon.
Of course, it’s also the dressing that makes my Green Goddess Pasta Salad, so make a double batch and use it all week long.
Storage instructions:
Store it in an airtight container in the fridge for up to 5 days. Give it a quick stir before using, since it can thicken as it sits.
It’s a great make-ahead, the flavor actually deepens after an hour or two. I don’t recommend freezing it, though, since the yogurt base separates when thawed.
FAQs
Not quite. They’re both creamy, but green goddess is all about fresh herbs and a tangy, savory depth, while ranch leans on dried herbs and buttermilk.
Yes, that’s exactly what I do. A splash of Worcestershire gives you the same savory backbone with no anchovies required.
Parsley, chives, and dill are the easy base, basil rounds it out, and tarragon is the one that gives it that signature flavor.
Blend in water a tablespoon at a time until it pours the way you like. Straight from the blender it’s thick enough to use as a dip.
Fresh is really the way to go here. Dried herbs won’t give you the same bright flavor or that gorgeous green color.
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Green Goddess Dressing Recipe
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Ingredients
- ¾ cup plain 2% Greek yogurt
- ⅓ cup mayonnaise or additional Greek yogurt
- 3 tablespoons fresh lemon juice from 2 lemons
- ⅓ cup fresh flat-leaf parsley leaves
- ⅓ cup fresh basil leaves
- ¼ cup fresh tarragon
- ¼ cup fresh chives
- 2 tablespoons fresh dill
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the Greek yogurt, mayonnaise, lemon juice, parsley, basil, tarragon, chives, dill, garlic, Dijon, Worcestershire, salt, and pepper to a blender or food processor. Blend for 30 to 60 seconds, scraping down the sides as needed, until smooth and creamy. (You can also add everything to a jar and use an immersion blender.)¾ cup plain 2% Greek yogurt, ⅓ cup mayonnaise, 3 tablespoons fresh lemon juice, ⅓ cup fresh flat-leaf parsley leaves, ⅓ cup fresh basil leaves, ¼ cup fresh tarragon, ¼ cup fresh chives, 2 tablespoons fresh dill, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon black pepper
- Taste and add salt or pepper as needed. For a thinner, pourable dressing, blend in water 1 tablespoon at a time until it reaches the consistency you want. Use right away, or store in the fridge.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Dressings and Sauces
Once you start making your own, the bottled stuff just doesn’t cut it. Here are a few more I keep on rotation.
