Loaded with flavor from fresh herbs, this easy Green Goddess Dressing recipe is creamy, delicious, and seriously easy to make. It’s dreamy on my favorite Cobb Salad but you’ll want to eat it on everything!
Herbs in Green Goddess Dressing:
What is Green Goddess made of? This recipe for Green Goddess calls for parsley, tarragon, chervil and chives.
However, don’t worry about it if you can’t find chervil, and even tarragon isn’t absolutely necessary (although it’s really, really good). Any fresh green herb can take their places: basil, cilantro, or another leafy herb. A small amount of lovage might be wonderful. I personally love fresh dill, too.
Parsley and chives are the most important herbs, but choose another to round out the flavors.
Green Goddess Dressing Ingredients:
- Garlic. Only one clove, but by all means add more if you absolutely must.
- Parsley. Curly parsley or Italian, flat-leafed parsley, tender stems and all.
- Tarragon. This pungent fresh green herb is fabulous in chicken salad, too.
- Chervil. AKA French parsley, this herb isn’t always available, but don’t sweat it. You can just use a little more parsley.
- Chives. Green onions work too, if you don’t have chives.
- Lemon. Fresh lemon zest and juice.
- Anchovy fillets. Don’t be scared by the anchovies in this recipe. They’re just enough to give this dressing a wonderful depth of flavor. You can use oil or salt packed, or anchovy paste out of a tube, which keeps well in the refrigerator. You need anywhere from ½ to 1 teaspoon of anchovy paste, depending on how fishy you want to get.
- Sour cream.
- Salt and freshly cracked pepper.
How to make Green Goddess Dressing:
Dig out that food processor, blender, or Vitamix—it’s the best and fastest way to whip up this dreamy dressing.
- First, finely chop the garlic in your food processor or blender (we do this separately to make sure there are no large chunks of raw garlic). Then add the anchovy and green herbs: parsley (tender stems and all), tarragon, and chervil. Pulse the herbs until they’re finely chopped.
- Next, add the mayonnaise, sour cream, lemon zest, and lemon juice and process until smooth.
- Give it a taste and adjust the seasoning with salt and pepper.
Green Goddess with buttermilk:
If you have it, use buttermilk in place of some of the mayo or sour cream to make the dressing a little more tangy. It’s delicious!
Green Goddess with yogurt:
Whole fat Greek yogurt can be subbed out for sour cream for a healthy salad dressing, if you prefer.
Vegetarian Green Goddess Dressing:
Omit the anchovy and add something to give the dressing a little umami punch. Some cooks like adding nutritional yeast, a tiny amount of miso paste, Marmite, or Vegemite. There’s a little tube of umami flavored paste sold at Trader Joe’s which might work fabulously.
Making Green Goddess Dressing vegan:
Omit the anchovy and use veganaise and vegan sour cream. Thin out if needed with a little olive oil.
Green Goddess Dressing without anchovy:
Out of anchovies? Don’t fret. You can use a splash of fish sauce, or a little miso paste to give a similar depth of flavor.
Making Green Goddess Dressing with dried herbs:
This salad dressing is at its best when it’s made from the freshest green herbs, but not everyone has access year round to things like tarragon and basil.
In a pinch, you can make this 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 pungent.
How long does Green Goddess last?
Stored in a clean glass jar in the refrigerator, this salad dressing will keep 4 days. It might keep longer, but I go by the CDC guidelines (and the curriculum for my Food Safety Manager certification) for leftovers and that’s 4 days!
Delicious ways to use Green Goddess Dressing:
Get ready for a religious experience! Green Goddess isn’t just for salads.
- Salads. Cobb Salad, for starters. Or 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.
- Vegetables. Raw or roasted vegetables (warm or at room temperature) taste even better when drizzled with this herbaceous dressing.
- Dip. Grilled pita triangles, vegetables, meatballs, you name it.
- Marinade. Some cooks swear by marinating chicken in Green Goddess before grilling or roasting.
- Sandwiches. A dollop on a club sandwich, or a schmear inside a grilled tomato and cheese? Yes, please!
- Chicken tender dip. Kids go crazy for Green Goddess and chicken strips; it can be their first gentle introduction to anchovies.
Green Goddess Dressing
- 1 clove garlic peeled
- 3 anchovy fillets oil or salt-packed, rinsed
- 1/2 bunch fresh parsley stems removed
- 3 tablespoons fresh chives chopped
- 2 tablespoons fresh tarragon leaves (see notes)
- 2 tablespoons fresh chervil (see notes)
- 1 cup mayonnaise
- 2/3 cup sour cream
- 1 large lemon zested
- 2 tablespoons lemon juice from 1 lemon
- Salt and freshly ground black pepper
- In a food processor or blender, add garlic and pulse until finely chopped. Add anchovies, parsley, chives, tarragon, and chervil. Pulse until finely chopped.
- Add mayonnaise, sour cream, lemon zest, and lemon juice. Blend until smooth. Season to taste with salt and pepper and refrigerate until serving time.