Green Goddess Dressing Recipe (Fresh, Creamy & Herb-Packed)

I reach out for this Green Goddess Dressing whenever I want to add bold and fresh flavor to a simple weeknight meal without getting the store-bought bottles oftentimes filled with preservatives and refined oils. Plus, there is something incredibly satisfying about seeing a handful of green herbs transform into a emerald-green sauce.

Unlike traditional versions made with mayo or sour cream, this recipe uses 100% whole milk Greek yogurt, resulting in a dressing that is creamy and naturally tangy from cultured dairy, yet light and protein-rich.

This dressing comes together in minutes in a blender and works very well drizzled over roasted or grilled chicken as it does spooned on grain bowls or served with fresh-cut vegetables.

Jump to:

• Why you'll love this green goddess dressing
• Watch how to make Green goddess dressing
• Ingredients you'll need
• The best herbs for green goddess dressing
• Step-by-step instructions
• How to adjust the flavor
• How to use it
• Storage & Make ahead
• FAQ
• Related
• Green Goddess Dressing Recipe (Fresh, Creamy & Herb-Packed)

Why you'll love this green goddess dressing

This dressing has earned a permanent spot in my refrigerator, and here is why:

• Made with 100% whole milk Greek yogurt - instead of mayonnaise or sour cream, this version uses thick, creamy Greek yogurt for a lighter texture.
• Fresh and herb-packed - Parsley, chives, mint, and dill create a vibrant flavor that tastes very refreshing and not heavy.
• Ready in minutes - everything goes into the blender without complicated steps or special techniques. Blends until smooth and can be adjusted easily to taste.
• More than a dressing - can be used as a dip for fresh veggies, a drizzle over roasted chicken or salmon, sauce for grain bowls or even a spread for sandwiches (my new favorite way of using it).
• Perfect for meal prep - the dressing can be stored in the refrigerator for days, making it easy to use for meal prep or a quick addition to your busy weeknight dinner schedule.
• No bottled shortcuts - this homemade version is made entirely from whole ingredients and you know exactly what goes into it.

Watch how to make Green goddess dressing

Ingredients you'll need

The creamy base

• Greek yogurt - provides the creamy and naturally tangy base for our dressing. I like using a whole milk version for extra creaminess. Loving this one lately from Costco, but any Greek yogurt will do. Just know that if you'll be using a nonfat version, the texture will be slightly thinner.

Fresh herbs

• Fresh parsley - forms the foundation of the dressing. Adds brightness, clean flavor and helps create that vibrant green color.
• Fresh mint - brings coolness to the taste, and makes the dressing taste refreshing.
• Fresh dill - adds a slightly grassy flavor with a hint of citrus. I like using it in this dressing because it gives it a Mediterranean flavor.
• Fresh chives - provides onion notes without the sharpness.
• Optional swaps: tarragon, cilantro, basil or any herbs you'd like.

Flavor builders

• Fresh lemon juice - freshly squeezed lemon juice is best here. It brightness the taste and pairs really well with the Greek yogurt and herbs.
• Capers - act as a natural flavor booster, similar to anchovies in the traditional Green goddess version, but keep the dressing vegetarian friendly.
• Garlic - a clove of garlic adds a savory garlicky flavor.
• Extra virgin olive oil - to enhance the silky texture and help with blending.
• Salt & black pepper - can be adjusted to taste.

See recipe card for exact quantities.

The best herbs for green goddess dressing

The heart of any Green Goddess dressing is the herbs used. They give the dressing the signature green color and the refreshing flavor.

There are many variations I have tried, and this is how different herbs build flavor:

Parsley - this herb is often considered the main one in this dressing recipe. It provides clean and fresh flavor and natural brightness. If you're unsure where to start, parsley is always a safe option.

Tarragon - this is the traditional choice for a classic green goddess. It has a subtle anise-like flavor and adds a complex taste to any dressings. This is best used in moderation in this recipe so it doesn't overwhelm the dressing taste. If you prefer a more classic flavor, this herb is the best option.

Dill - this herb pairs very well especially with yogurt based versions, giving the dressing a mild and citrusy flavor. It also makes the dressing feeling light and fresh.

Mint - this is not always included in traditional recipes, but it brings a refreshing taste in a modern version. When used in small amounts, this herb can add a subtle coolness and lighten the flavor. It also pairs very well with dill and parsley.

Chives - adds a mild onion flavor without being too sharp like green or raw onions are.

How to choose the right herb blend

There is no single right way to use herbs in this dressing recipe and it all depends on the flavor you want.

• For a classic, traditional version: parsley + tarragon + chives
• For a lighter yogurt-based version: parsley + dill + chives
• For a bright, garden-fresh version: parsley + mint + dill + chives

Fresh vs. Dried herbs

Fresh herbs are essential for this dressing. Dried herbs will not deliver the same flavor and color. Plus, the texture will not be the same.

I always try to use herbs that have recently been purchased, as they make a noticeable difference.

Step-by-step instructions

The dressing comes together in minutes using a blender or a food processor.

Step 3: Taste the dressing and adjust with salt, pepper or lemon juice if needed. I prefer to let it sit for about 10-15 minutes before serving, but can be served right away if in a rush.

How to adjust the flavor

This recipe is easily adjustable and I really like this about it. There is no right or wrong when preparing it because the ingredients are simple and you can customize the flavor to your liking.

Here is how to adjust it to your preference:

If the dressing is too thick

Greek yogurt can vary in thickness depending on the brand. In my experience, yogurt will thin when blended in a blender or food processor, but in case your dressing turned out thick you can loosen it by adding one or more of the following and then blending it again until smooth:

• Adding 1-2 teaspoons of water
• Adding a small drizzle of olive oil
• Squeeze a bit more lemon juice

If the dressing is too thin

When the dressing turns out to be thinner than you'd like, you can:

• Add a spoon or two of additional Greek yogurt
• Blend in a handful of fresh herbs

If it needs more brightness

A dressing that tastes flat typically needs more acidity.

• Add a squeeze of lemon juice
• More capers
• Or a small splash or white wine vinegar

If the mint feels too strong

If mint becomes more pronounced after blending than you would like, balance it by:

• Adding more parsley or dill
• Adding a spoonful of yogurt
• Or increase the lemon juice slightly to brighten rather than cool the flavor

Final taste check

Before serving, let the dressing rest for a few minutes then taste once more. Flavors often can deepen slightly after you let the dressing rest.

The dressing should taste creamy but light, bright but not sharp, fresh and savory but not salty. Small adjustments can transform this dressing into one that you will make all the time.

How to use it

This dressing is a refrigerator staple that can be used multiple ways:

• With a classic salad: it tastes amazing with romaine, lettuce, or a quick cucumber and radish salad.
• As a dip: I like serving it alongside carrots and celery, or with roasted vegetables.
• As a protein drizzle: it pairs really well with roasted or grilled chicken, or salmon.
• For grain bowls: I like this dressing be spooned over quinoa, chickpeas, farro or rice for an instant taste.
• As a spread: swap out the mayo in your wraps or sandwiches. It adds actual flavor instead of just fat.

Storage & Make ahead

• Make it ahead: for best flavor, make this 15 minutes before serving, so that the herbs have time to infuse not only blend with the Greek yogurt and other ingredients.
• The best container for storage is a glass jar with a tight-sealing lid.
• Fridge life: this dressing will stay fresh for up to 4 days. After that, the fresh herbs will start to loose their flavor. If some natural separation occurs when stored, just give it a good stir before serving.
• Do not freeze: I do not recommend freezing this dressing because it is made with 100% Greek yogurt which will break and become grainy when frozen.

Pro-tip: If the dressing thickens up too much after being stored in the fridge, just whisk in a tiny splash of lemon juice or water to bring it back to its creamy state.

FAQ

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