Creamy, herby, and delicious! This Green Goddess Dressing works double duty as a dressing and a dip. It’s delicious on salads, perfect for dipping vegetables, and even as a topping for fish! How’s that for increasing your vegetable intake?
I’m always and forever saying people need to eat more veggies. However, if people are going to eat more veggies, they need to taste delicious. Enter this Green Goddess Dressing. It’s a little thicker than your normal dressing, so it can also serve as a dip for a veggie platter. While my dressing is sans anchovies, this is my spin on a dressing that was popular in the 1970s, stemming from the Palace Hotel in San Francisco.
Remember, the idea isn’t to eat vegetables you don’t enjoy. Instead, find the version of vegetables that tastes delicious. Whether roasting the vegetables, enjoying them in a salad, or simply having them raw, it’s important to remember that fat provides flavor. Salad dressings will have either an oil and/or mayonnaise base for the fat, and this helps people enjoy their vegetables much more. I used Greek yogurt along with the mayonnaise in this recipe and did not include sour cream. Some recipes/versions that I’ve seen do. So, let’s get to it! The sooner you can eat more veggies
Ingredients: Green Goddess Dressing
- Mayonnaise: I used the real deal here. Remember, we’re mixing and doing half mayo AND half Greek yogurt. Could you use all mayonnaise? Most versions will use mayonnaise and sour cream, which adds a little thickness to the dressing. Ultimately, it will depend on what you prefer flavor-wise and texture-wise.
- Greek Yogurt: I opted for a 2% version here. Again, we do want some fat for flavor. And yes, the mayonnaise has fat, so you can use 0% to reduce calories/fat. Consider the big picture of what you’re pairing the dressing with, and if you need/want to cut back on some calories/fat because the main dish has fat already, you could definitely go for the 0% Greek yogurt. As I’m having mine with veggies, I used 2% Greek yogurt mixed with the mayonnaise.
- Olive Oil: I added just a little to help mix this all together and make it a little more drizzly.
- Lemon Juice: Freshly squeezed is best. However, you could use a bottled variety if that’s all you can access.
- Fresh Herbs: I used four herbs in this mix: basil, parsley, dill, and green onions. Some recipes online say you have to use tarragon. However, tarragon has a licorice-type flavor, and I find it to be that some people like it or hate it. You can use whatever herbs you have on hand, which is a great way to use herbs you’ve bought for the week! *Update: after I tasted it, I added just a smidge of tarragon, but it’s great without it as well!
- Dijon mustard: just a smidge is all that’s needed!
- Garlic: If you don’t have fresh, you can use garlic powder
- Black pepper: As always, I’ve used pepper with no salt. If you feel it needs a pinch of salt, add some.
How To Make Green Goddess Dressing
As with all salad dressings, this comes together super fast in a food processor and/or blender. Add all your ingredients to the food processor and blend until smooth and creamy. That’s it!
This dressing is excellent served as a simple salad dressing, as seen in my picture! It can also be drizzled over seafood or enjoyed as a dip for crudités. I haven’t tried it yet, but it might even make a great sandwich spread!
It’s so hard to describe the flavor! The lemon juice isn’t too tart, but just the right amount. There are a ton of herbs, and it just tastes fresh because of them. It’s creamy from the mayonnaise and Greek yogurt. Pair it all together, and you’ve got yourself a cousin to Ranch and Caesar dressings!
I left them out because they’re not a flavor I enjoy. While this may be in the original dressing, I opted to go for the flavors I love and enjoy. If you like anchovies, you can definitely add them in. Use two teaspoons of anchovy paste and/or 1-2 canned anchovies. Or, for a similar flavor (that isn’t anchovies), use two teaspoons of capers (as seen in my picture as another alternative).
You can add avocado to the dressing; however, keep in mind that avocado in dressings will not last as long as the avocado starts to get icky. If you are making the dressing to bring for a get-together and think it will all be used up, go for it!
I went with what I had on hand. Basil and parsley are a must. You’re using 2 cups of fresh herbs, so you can use 1/2 cup of each herb you add. I would not recommend adding rosemary as it is a woody herb and wouldn’t blend well.
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Green Goddess Dressing
Creamy, herby, and delicious! This Green Goddess Dressing works double duty as a dressing and a dip. It’s delicious on salads, perfect for dipping vegetables, and even as a topping for fish! This will surely increase your vegetable intake!
- Total Time: 5 minutes
- Yield: 20 1x
Ingredients
- 1/2 cup Greek yogurt, 2%
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 garlic clove
- 2 cups fresh herb mix (parsley, basil, dill, scallions or chives)
Instructions
- Combine all the ingredients in a food processor.
- Process or blend until smooth.
- Store in the refrigerator for up to 5 day.
Notes
Makes roughly 1 1/4 cups.
- Prep Time: 5
- Category: Salads
1 thought on “Green Goddess Dressing”
That looks phenomenal! Bet it tastes delicious!!