Green Goddess Dressing

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.

Green goddess dressing in a bowl with vegetables

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

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.

Herbs and yogurt in a food processor

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 in a food processor

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:

How do you like to use green goddess dressing? Let me know in the comments!

green goddess dressing

More Favorite Dressings and Sauces

If you love this green goddess dressing recipe, try one of these flavorful sauces or dressings next:

green goddess dressing in jars

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Green Goddess Dressing

rate this recipe:
4.98 from 89 votes
Prep Time: 5 minutes
Serves 4 to 6
This easy green goddess dressing is creamy, bright, and delicious! I most often make it with Greek yogurt, but it also works wonderfully with cashew cream. See the recipe notes below for this easy vegan variation.




  • 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.


Makes just over 1 cup
*To make this vegan: Use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If your dressing is too thick, mix in little water or more olive oil. This version will not work in a food processor because the cashews won’t get as creamy as they do in a blender.


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Rate this recipe (after making it)

  1. Karen from

    5 stars
    Delicious. Made 1/recipe for 2 people and I only had 2% greek yogurt. Added a splash of fish sauce because i like it. Will make again

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  2. Bee

    5 stars
    This dressing is so good, and I feel better about the fact that it uses Greek yogurt instead of mayo and sour cream. Will definitely be making again!

  3. Moira from

    Hi! Do you have the nutrition facts especially the carb content and net carbs?

    I’m thinking if this is an autoimune compliant?

    Thank you.

    • Jeanine Donofrio

      Hi Moira, we don’t calculate nutrition facts, but there aren’t any ingredients with a notable carb content in this recipe.

  4. Brian

    5 stars
    Amazing dressing! I used basil, dill, chives, tarragon, Italian parsley. Followed recipe as written. Really wonderful dressing!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Meg

    Hi!, how long can you keep this for once made if you don’t use it all at once?

    • Jeanine Donofrio

      Hi Meg, up to about 5 days.

  6. Sarah

    5 stars
    I want to pour this over everything it’s so good 🤩 I added a ripe avocado the second time I made it and served it as a dip—it was fantastic!

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Monica

    5 stars
    I have always found the mayo version very heavy and would make it half/half with sour cream but your yoghurt version is delicoius. I was heavy with the mint and served it with chicken and it looked amazing and tasted even better.

    • Jeanine Donofrio

      Hi Monica, I’m so glad you loved it with the yogurt!

  8. Ana

    5 stars
    I was unsure about the green goddess dressing, but one of the recipes I want to try uses it. This was so good! I didn’t add the cilantro and it still turned out very delicious.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ana, I’m so glad you loved the dressing!

  9. Star

    5 stars
    Just made it. Freaking delicious! Tips: Use half cup of the herbs, not full cup. And double the capers. Add a tablespoon of water if it’s too thick for salad dressing. I skipped the mint and it was still phenomenal

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Gale

    5 stars
    Made this tonight to have with roast chicken and salad, delicious!
    I made the cashew version and soaked them in the water for a couple of hours prior, as I find that makes it super creamy when I sub cashews in other recipes Everyone loved it especially our 12 month old who doesn’t usually like herbaceous foods
    Beautiful recipe-thank you

    • Jeanine Donofrio

      Aww, I”m so glad it was a hit with everyone!

  11. Gale

    5 stars
    Made this tonight to have with roast chicken and salad, delicious!
    I made the cashew version and soaked them in the water for a couple of hours prior, as I find that makes it super creamy when I sub cashews in other recipes Everyone loved it especially our 12 month old who doesn’t usually like herbaceous foods
    Thank you

  12. Carola

    5 stars
    Thank you. I love this . I am so grateful for you sharing this recipe.
    And its good for you.
    I put it on nearly everything.
    Bless you

  13. Rilynn

    Panera worker here! You need to add basil along with this. Also, traditional green goddess dressing is made with greek yogurt, so if you want it to taste the same always use yogurt!

  14. Samantha

    I want to make this, I’m a vegan so I’m going to use a vegan yogurt. Has anyone tried putting a handful or two of spinach in this? I’m not a fan of capers, is it make or break for this dressing?

    • Jeanine Donofrio

      Hi Samantha, we have a vegan version in the notes of the recipe that uses cashews instead of yogurt. I don’t the capers have a strong flavor, so I think you’d like it anyway. If you leave them out, add more salt to taste. Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.