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Loaded with fresh herbs and ready in 5 minutes, this easy Green Goddess Dressing recipe is so much better than store-bought. The homemade salad dressing is dreamy as a dip, sandwich spread, or marinade.
Fresh, lemony, and a cinch to make in 5 minutes flat, I pretty much always have a jar of my easy Green Goddess Dressing in the refrigerator. True, it sounds like a salad dressing with that moniker, and it certainly could be used to toss with my Easy Garden Salad, I adore this homemade creamy dressing as a dip for crudités, a marinade for meat, and a sandwich spread.
I’ve rounded up several ideas for how to use this easy Green Goddess Dressing recipe below, and will show you exactly how to blitz up a batch.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Fresh parsley, chives, and tarragon: In a pinch, you can make this homemade salad dressing with dried herbs; just let the dressing sit a little longer before using it so the herbs can hydrate. And if you’re using tarragon, use a little extra because dried tarragon isn’t as powerful as fresh.
- Sour cream or plain Greek yogurt: You’ll need 6 ounces or ¾ cup of sour cream or plain Greek yogurt; any fat level (although I prefer full-fat!). Alongside an equal amount of mayo, either lends the just-right amount of tang and creaminess to this homemade salad dressing.
- Worcestershire sauce: This mimics the flavor of anchovies that you’re familiar with in other salad dressings, such as Caesar, but in a pantry staple format. Of course if you prefer to blend in an anchovy or two, do you.
Step by step instructions
- In a food processor or blender, add parsley, chives, tarragon, garlic, and lemon zest and pulse until finely chopped.
- Add mayonnaise, sour cream, lemon juice, and Worcestershire sauce. Blend until smooth.
- Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and chill.
Recipe tips and variations
- Yield: This Green Goddess Dressing recipe creates about 2 cups or 32 tablespoons, enough for 16 servings of 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Recipe FAQs
Salads. Toss Green Goddess with crispy Romaine lettuce for delicious alternative to Caesar. Or dress chopped crisp veggies for an impromptu chopped salad. It’s a thicker dressing, though, so toss gently and thin it out with more lemon juice, if needed.
Vegetables. Raw or roasted vegetables (warm or at room temperature) taste even better when drizzled with herbaceous Green Goddess Dressing.
Dip. Pita chips, meatballs, veggie sticks; you name it.
Marinade. Some cooks swear by marinating chicken in Green Goddess before grilling or roasting. To use this dressing as a marinade, in a glass baking dish or plastic zip-top bag, add the dressing to the raw protein of your choice. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Cook protein as desired, discarding any extra marinade.
Sandwiches. A dollop on a BLT sandwich, a drizzle as part of a veggie wrap, or a schmear inside a grilled tomato and cheese? Yes, please!
Chicken dip. Instead of, or in addition to, ketchup and mustard, offer Green Goddess Dressing as a dunking option for chicken strips. Kids (and kids at heart) will go wild.
Cobb Salad
This classic all-American Cobb Salad has it all: chicken, bacon, blue cheese, hard-boiled egg, tomatoes, and avocados, all lined up and ready to impress on a lovely bed of lettuce.
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Green Goddess Dressing
Ingredients
- 1 cup parsley leaves (see note 1)
- 3 tablespoons fresh chives coarsely chopped
- 2 tablespoons fresh tarragon leaves
- 1 clove garlic peeled and coarsely chopped
- 1 teaspoon lemon zest (from 1 lemon)
- 3/4 cup mayonnaise
- 3/4 cup sour cream or plain Greek yogurt (see note 2)
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Worcestershire sauce (see note 3)
- Salt and freshly ground black pepper
Instructions
- In a food processor or blender, add parsley, chives, tarragon, garlic, and lemon zest and pulse until finely chopped.
- Add mayonnaise, sour cream, lemon juice, and Worcestershire sauce. Blend until smooth. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and chill.
Notes
- Fresh parsley, chives, and tarragon: In a pinch, you can make this homemade salad dressing with dried herbs; just let the dressing sit a little longer before using it so the herbs can hydrate. And if you’re using tarragon, use a little extra because dried tarragon isn’t as powerful as fresh.
- Sour cream or plain Greek yogurt: You’ll need 6 ounces or ¾ cup of sour cream or plain Greek yogurt; any fat level (although I prefer full-fat!). Alongside an equal amount of mayo, either lends the just-right amount of tang and creaminess to this homemade salad dressing.
- Worcestershire sauce: This mimics the flavor of anchovies that you’re familiar with in other salad dressings, such as Caesar, but in a pantry staple format. Of course if you prefer to blend in an anchovy or two, do you.
- Yield: This Green Goddess Dressing recipe creates about 2 cups or 32 tablespoons, enough for 16 servings of 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.