Looking for a way to use up the herbs in your fridge? Make this green goddess dressing recipe! It's creamy, bright, and brimming with fresh flavor.
At this time of year, I make this green goddess dressing recipe almost every week. Jack and I have just planted our little garden on our back deck, and we have loads of fresh herbs. Straight off the plant, they’re fragrant and tender, ready to add a punch of fresh flavor to almost any dish. I often grab a handful of parsley for a weeknight pasta, a sprig of mint to finish a salad, or a bunch of basil to sprinkle over pizza. Chances are, I end up picking extra, so little by little, the fridge fills up with leafy herbs. That’s where this green goddess dressing comes in.
Cool, creamy, and so darn easy to make, it’s the perfect way to use up an abundance of herbs. You can make it with almost any ones you like – I start with parsley and chives and top it off with whatever else I have on hand. Cilantro, mint, and dill are all fantastic, but I especially recommend using tarragon. Its mild licorice flavor makes this green goddess dressing really complex and unique. Trust me, you’re going to love it!
Green Goddess Dressing Recipe Ingredients
Here’s what you’ll need to make this green goddess salad dressing:
- Greek yogurt – Classic green goddess dressing is made with mayo and sometimes sour cream, but I skip them both in favor of Greek yogurt. It makes this recipe a tad healthier, and it adds a delicious tangy flavor.
- Fresh herbs – I always make this recipe with parsley and chives. Then, I toss in whatever other leafy herbs I have in my kitchen! Try using dill, mint, and/or cilantro, and don’t skip the tarragon if you can help it.
- Lemon juice and zest – Who doesn’t love lemon + herbs? The zest and juice add an amazing bright flavor to this creamy dip.
- Extra-virgin olive oil – It adds extra richness and thins the creamy sauce.
- Capers – Did you know that most green goddess salad dressing is made with anchovies? No joke! To keep this recipe vegetarian, I swap in capers to add savory, briny flavor.
- Garlic, salt, and pepper – They add depth of flavor and tie everything together!
Find the complete recipe with measurements below.
Once you prep your ingredients, making this recipe couldn’t be easier. Just add them all to a food processor, and pulse to combine!
Oh, and by the way, this dressing is just as good when you swap cashew cream for the yogurt. When I make this vegan, dairy-free variation, I use a blender instead of a food processor to get the dressing really smooth. Find the instructions for how to make it in the recipe notes below!
Green Goddess Dressing Serving Suggestions
You might have guessed by now this this green goddess dressing is a great salad dressing (try it on my Spring Salad, Caesar Salad, Kale Salad, or Radish Salad!), but you can use it for so much more. Here are a few ideas to get you started:
- Serve it as a dip! Make it the center of a crudité platter with fresh veggies and pita for dipping.
- Or use it as a dipping sauce for air fryer French fries or baked sweet potato fries.
- Drizzle it over roasted veggies like broccoli, cauliflower, radishes, or butternut squash.
- Top it onto any grain bowl! Try it on my Buddha Bowl or Roasted Veggie Grain Bowl, or make your own bowl with brown rice, quinoa, or farro.
- Spoon it into a baked sweet potato. Add some crispy roasted chickpeas to make it a full meal!
How do you like to use green goddess dressing? Let me know in the comments!
More Favorite Dressings and Sauces
If you love this green goddess dressing recipe, try one of these flavorful sauces or dressings next:
- Tahini Sauce (4 ways!)
- Tzatziki Sauce
- Cilantro Lime Dressing
- Lemon Vinaigrette
- Classic Basil Pesto or Vegan Pesto
- Chimichurri Sauce
- Homemade Caesar Dressing
Green Goddess Dressing
- 1 cup whole milk Greek yogurt*
- 1 cup parsley
- 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
- 2 tablespoon chopped chives
- 2 tablespoons lemon juice, plus ½ teaspoon zest
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons capers
- 1 garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
- Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.
This is awesome! Going to try a version on my channel (youtube.com/@watchthecook), I usually like a mix of capers and anchovies or anchovies and caper juice
Awesome, thanks for sharing it! So glad you love the dressing.
How much anchovy paste could I use in place of the capers?
Hi Beth, we haven’t tried using anchovy paste here, so I’m not sure. You could start with 1/2 teaspoon and add more to taste.
I made this with homemade kefir, sour cream, micro-basil, micro-arugula and some parsley, and preserved lemon. Definitely going to keep making this.
That sounds fantastic! So glad you liked the recipe.
This with spaghettis squash and ground Italian chicken sausage is amazing!! Thank you for sharing!
I just want to know where you got your jar and little wooden paddle/scoop.
a little boutique shop in Austin that’s not there anymore. I find similar items at BE Home.
Can this be made with something besides cashews for a vegan option?
Hi Meredith, blanched slivered almonds or sunflower seeds would work. You might need to use more water with these options because they pack more tightly into a measuring cup than cashews do.
Use unsweetened vegan yogurt (I find Kite Hill’s almond yogurt to be a good one!) The next day, the dressing will thicken a bit because of the lemon juice. Kite Hill also makes a vegan Greek yogurt, I’ve just never seen or tried it. You could also add a little apple cider vinegar- maybe 1 Tablespoon- in addition, for extra tang. 🙂
Looks great! What is the shelf life for this dressing?
Hi Kate, It keeps for about 5 days in the fridge.
I’ve made it twice, plant based with unsoaked cashews. I have 3 picky eaters and this recipe is a HIT. I make a double batch; one as a dip and I pour the second cup over finely chopped cabbage & cucumber & mix. Great with tortilla chips.
Hi Lindsey, So glad you love the dressing!
I initially made this with great success but the last two times my Greek yoghurt (or the dressing) has turned really liquidy in the blender – to the consistency of milk. The first two times I made it this didn’t happen. I have trialled different Greek yoghurts and they are full fat. Does anyone know what I am doing wrong? I love the dressing but don’t like it when it’s liquid!
Hi Kendall, so odd – I find Fage and Chobani full fat greek yogurts are the thickest. I’d also make sure your herbs are fully dry from washing them.
My new favourite dressing. Everyone who tries it wants the recipe!
I’m so glad it’s a hit!
Hello!! Love this! How long does it keep?
Could I use this as a cold pasta salad sauce you think?
If making this vegan, do you soak the raw cashews before blending with the water? If so, how long do you soak them for? Thank you!
Hi Andy, if you have a powerful blender (a Vitamix or similar), soaking isn’t necessary. I don’t soak mine. If your blender doesn’t get them super creamy, you can soak for a few hours or overnight.
How about nutrition facts? How many calories, fiber, carbohydrates, sugar, protein, vitamins etc. thanks.
This is one of my favorite recipes in the world! I always keep some in the fridge.
I am blessed to be able to use all my own fresh herbs and my basil is the biggest of them all so I usually use a lot of basil.
I had it today with farro, carrots, cucumbers, kale and micro greens. Oh, sunflower seeds too. Yum! Thank you!
I’m so glad you’ve been loving it!
Could I use a vita mix instead of a food processor?
Yep, you can.
I used non-fat greek yogurt .. the flavor was delicious but it was runny Any suggestions on how to get a thicker consistency with non fat greek yogurt?
Hi Lisa, I think full fat yogurt is really the way to go. You could try to reduce the other liquids (lemon and oil), but that’ll affect the flavor.
You could add a little olive or avocado oil for it to emulsify.
You can strain yogurt and discard the liquid. You can decide how much to strain. Then use the cream-cheese like yogurt cheese to thicken tour dressing.