Made with fresh herbs and a creamy base, Green Goddess Dressing is perfect for dipping vegetables or adding flavor to a salad. A tangy, herby, and refreshing flavor make this ideal for summer. Gluten free, low carb, and keto friendly, too!
Salads are a summer lunch must for me and I always keep some chopped up fresh vegetables in the fridge as well, ready for snacking and dunking in this Green Goddess Dressing. You may have seen it on the menu at Panera or other restaurants, as it has become more popular the last few years, but it’s so quick and easy to make at home, especially if you’ve got a garden full of homegrown herbs.
What is Green Goddess Dressing?
Green goddess dressing is very versatile used as a dip for fresh vegetables, a salad dressing, or even a sandwich spread. Made with a creamy base of mayonnaise and sour cream, anchovy paste, lemon, and lots of green herbs, it’s so fresh and tangy, and making it from scratch only takes 5 minutes!
What does Green Goddess Dressing taste like?
Think of this as creamy caesar dressing with an herby twist. There’s hints of garlic and citrus but the main flavors are the herbs. The tarragon gives a unique-pungent quality, while chives provide a burst of onion flavor, and dill has a pleasant fresh, bright taste with notes of lemon. Different herbs can be used, though, depending on what you have on hand and personal preference, so the end flavor really depends on which herbs you choose to include.
Green Goddess Dressing Recipe
What’s in Green Goddess Dressing? The ingredients in green goddess salad dressing can vary but always includes a creamy base, lemons, and lots of fresh green herbs. Here’s what we use to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Garlic – Fresh garlic is a must, so skip the powder. If you’re a huge garlic fan, feel free to add extra.
- Anchovy paste – Don’t be put off by anchovies in this recipe. It’s just a little, adding fantastic depth and umami. Either anchovy fillets or anchovy paste from a tube can be used. We prefer the paste because it’s easy to work with and stores well in the fridge to make this dressing again!
- Fresh herbs – A combination of flat-leaf parsley leaves, chives, tarragon leaves, and dill.
- Mayonnaise – Mayo creates the creamy base to the dressing.
- Sour cream – This is also part of the creamy base, adding tang.
- Lemon – Both lemon juice and lemon zest are used.
- Salt and pepper – To taste, for flavor.
- Cayenne pepper – Just a pinch for some heat and flavor.
This herb dressing is pretty versatile not only in the way you can use it, but also the ingredients included. Here are some possible variations:
- Use Greek yogurt. While I make this with a combination of mayonnaise and sour cream, if you’re not a fan of either of those you can also use plain Greek yogurt (preferably full-fat.) Using Greek yogurt adds protein and makes this dressing even lighter.
- Switch up the herbs. Making an herb dip is a great way to use up extra fresh herbs in the fridge. Try adding some cilantro or mint.
- Need it vegetarian? Use drained and rinsed capers instead of the anchovies.
How to Make Green Goddess Dressing
This easy herb dip comes together in just 5 minutes. Make it ahead and chill for several hours or serve right away. Simply blend all the ingredients together until creamy, smooth, and green, with pretty tiny flecks of herbs. Taste and adjust seasonings, if desired. Enjoy as a dip or dressing. To make this dressing recipe, follow the steps below included in the printable recipe card. Refer back to the full article for more information.
Wondering what to put Green Goddess Dressing on? Here are a few of my favorite ways to serve this easy dip and dressing.
- As a dip for carrots, celery, radishes, broccoli and other crunchy veggies.
- A simple green salad with mixed leafy greens.
- On top of a wedge salad.
- Mixed into a creamy cucumber salad.
- Drizzled over a cobb salad.
- Added as a spread for a grilled cheese sandwich and wraps for a pop of flavor.
- With pita or homemade chips.
How to Store
Make in advance. This dip is perfect for making a day in advance. Giving it time to rest and chill allows the flavors to infuse, as well.
Storing Leftovers: Store in a sealed glass jar or airtight container in the refrigerator. It will keep up to 5 days.
More Dressing Ideas:
- Ranch Dressing
- Honey-Sesame Dressing
- Poppyseed Dressing
- Cilantro Lime Dressing
- Homemade Italian Dressing
Green Goddess Dressing
- 1 clove garlic , peeled and roughly chopped
- 2 teaspoons anchovy paste (or 2 mashed anchovies)
- 1 cup flat-leaf parsley leaves
- 3 tablespoons fresh chives , chopped
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh dill
- 1 cup mayonnaise
- 1/3 cup sour cream (or plain Greek yogurt)
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- salt and freshly ground black pepper , to taste
- pinch of cayenne pepper
- In a food processor (or blender), add garlic, anchovy paste, parsley, chives, tarragon, and dill. Pulse until finely chopped.
- Add mayonnaise, sour cream, lemon juice, and lemon zest. Blend until creamy, smooth, and green, with pretty tiny flecks of herbs.
- Season with salt, pepper, and cayenne. Taste and adjust, if desired.
- Use as a dip with fresh vegetables or drizzle over a simple leafy-green salad.