Green Goddess Dressing

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.

Course Pantry, Salad

Cuisine American

Prep Time 3

Cook Time 2

Total Time 5

Servings servings (2 tbsp each)

Calories 98kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 teaspoon salt and 1/4 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 3/4 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