Green Goddess Dressing Recipe

admin — Sat, 11 Apr 2026 00:21:32 +0000

This green goddess dressing recipe uses two cups of fresh herbs! It’s fantastic for salads, roasted vegetables, fish, meats, and also makes a great veggie dip.

Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. Make it once, and you’ll be wanting a jar of it in your fridge from here on out.

It’s wonderful tossed with greens, spooned over roasted vegetables, served as a sauce for meats and seafood, or set out as a dip with fresh vegetables. When I have lots of fresh herbs on hand, I jump at the chance to make this creamy green goddess dressing!

Key Ingredients

Fresh Herbs: I use roughly 2 cups of fresh herbs, almost half of which is parsley. We love the combo of parsley, basil, chives, and a smaller amount of tarragon (it’s stronger!), but feel free to add cilantro, mint, dill, or scallions, too.
Mayonnaise and Sour Cream: Mayonnaise forms the base of our dressing, but I mix in some sour cream to lighten it up a bit (I do the same when making ranch). If you don’t have sour cream, Greek yogurt or buttermilk work well. For a vegan dressing, try my homemade vegan mayo, cashew cream, or this homemade tahini, and skip the sour cream.
Anchovies: Anchovies add a salty kick that salt alone can’t match! If you don’t eat fish, substitute with chopped capers.
Lemon and Vinegar: Fresh lemon juice adds brightness, and a splash of rice wine vinegar really makes this herb dressing pop (optional, but yummy!).

Find the full recipe with measurements below.

How to Make Green Goddess Dressing

Tip 1: Use a food processor or blender. I take a moment to get out my food processor for this recipe since it does such a great job of blending all those fresh herbs. If you don’t have a blender, you can always finely mince the herbs and anchovies, then mix them into the mayo and sour cream.

Tip 2: Taste, and season well. Before serving your dressing, give it a taste. If it isn’t popping for you, it probably needs more salt and lemon juice. If it’s too thick, thin it with a bit of water, milk, or buttermilk.

Ways to Use This Dressing

Green goddess dressing is incredibly versatile. While we usually use it as a salad dressing, it almost always ends up as a sauce for whatever we’re cooking the rest of the week. Here are some of our favorite ways to use it:

More Salad Dressing Recipes

Green Goddess Dressing

PREP
10 mins
TOTAL
10 mins

Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. It’s wonderful tossed into salads, spooned over roasted veggies, fish, or meats and even doubled as a vegetable dip.

*You can make this recipe vegan. See our tips section and substitutions for guidance.

Makes 1 cup

Watch Us Make the Recipe

You Will Need

½ cup mayonnaise, see our homemade mayonnaise

⅓ cup sour cream, Greek yogurt, or well-shaken buttermilk

2 to 3 anchovy fillets or substitute 1 tablespoon capers

¾ cup packed fresh parsley leaves and tender stems

½ cup packed fresh basil leaves

2 tablespoons fresh tarragon leaves or 2 teaspoons dried tarragon

¼ cup chopped chives cut into 1-inch pieces or substitute scallions

2 tablespoons fresh lemon juice

1 tablespoon rice wine vinegar, optional, adds extra tanginess

¼ to ½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

Directions

1Add mayonnaise, sour cream, 2 anchovy fillets, parsley, basil, tarragon, chives, lemon juice, vinegar, salt, and pepper to the bowl of a food processor or blender. Process, stopping and scraping down the sides a few times until the dressing is well blended.

2Taste the dressing. If it needs a bit more pop, add the last anchovy and an extra squeeze of lemon juice. If the dressing is too thick, thin it out with a little water, milk or buttermilk.

Adam and Joanne’s Tips

Vegan green goddess dressing: Use 1 ⅓ cups vegan mayonnaise or cashew cream instead of the regular mayonnaise and sour cream, and then use 1 tablespoon of capers instead of the anchovy fillets. You may need to play around with a little more lemon juice or herbs to get the flavors just right.
Avocado variation: Avocado adds a creamy element to the dressing. Add the flesh from one medium avocado.
To make this by hand: Finely chop all the herbs and anchovies, then stir into the rest of the ingredients.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tablespoons
/
Calories
120
/
Total Fat
12.4g
/
Saturated Fat
2.6g
/
Cholesterol
12.7mg
/
Sodium
221.4mg
/
Carbohydrate
1.5g
/
Dietary Fiber
0.3g
/
Total Sugars
0.6g
/
Protein
1.1g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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