Green Goddess Dressing
This creamy green goddess dressing is fresh, bright, and herbaceous. It blends up in minutes and works as a dressing, dip, or spread for salads, sandwiches, sides, or entrees.
Servings: 8 ounces
Calories: 36kcal
Equipment
- 7-cup food processor or high speed blender
- Microplane zester / grater for garlic
Ingredients
- 1 cup Greek Yogurt any fat content
- 1 tablespoon Extra Virgin Olive Oil or cold water
- 1 tablespoon Lemon Juice
- 1 cup Fresh Parsley (any variety) loosely chopped (any variety) *See footnote
- ½ cup Fresh Herbs loosely chopped (dill, basil, mint, cilantro, or tarragon)
- ¼ cup Fresh Chives loosely chopped (or 1-2 green onions)
- 1 clove Garlic finely grated
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1-2 tablespoons Cold Water as needed to adjust consistency
Instructions
- Add all ingredients except the WATER to a food processor or high-speed blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. Blend briefly for a thicker, more dip-like texture, or a little longer (about 3–4 minutes) for a smoother, more pourable dressing.
- (Optional) If you want it thinner, add small splashes of COLD WATER and blend to your liking. Just keep in mind it will thicken in the fridge, so you can always adjust later.
- Refrigerate in an airtight container for up to 4 days.
Video
Notes
Herb swaps – If fresh herbs are limited, use parsley as your base and add just one other herb, or swap in spinach or kale. A simple mix still tastes fresh and balanced.
Boost the citrus—add a little fresh lemon zest along with the lemon juice for extra brightness.
Food processor vs. blender—a food processor keeps the dressing thicker with visible flecks of herbs, while a high-speed blender makes it smoother, brighter green, and often thinner.
Adjust the richness—if you use whole milk Greek yogurt, you may not need the olive oil. I like adding olive oil when using nonfat Greek yogurt because it adds richness and flavor.
Freeze it for later – This dressing freezes surprisingly well without separating or discoloring. Store in an airtight, freezer-safe container, then thaw overnight in the fridge before using.
Want a more classic base? – You can use mayo, sour cream, or a mix of both instead of yogurt, but I love how the yogurt keeps it creamy with a little extra protein.
Nutrition
Serving: 1ounce | Calories: 36kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 160mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg