Green Goddess Dressing
You'll love this easy Green Goddess Dressing recipe packed with fresh herbs and garlic, and mixed into a creamy, silky-smooth base. My whole family loves this dressing, and so we use it in so many recipes from salad dressing to a dip for French Fries, veggies, and chicken tenders to marinades for all kinds of protein. It also keeps well in the fridge.You'll love the vibrant color and taste of this easy salad dressing. Grab your Blender or Food Processor, and let's get blending!
Ingredients
- 1 cup mayonnaise
- 3/4 cup whole milk Greek yogurt, or sour cream
- 1 cup packed fresh basil leaves
- 1/2 cup chopped dill
- 3 Tbsp lemon juice, from 2 lemons, plus more to taste
- 1 Tbsp dijon mustard, or anchovies*
- 1 garlic clove, peeled and quartered
- 3/4 tsp fine sea salt, or more to taste
- 1/2 tsp freshly cracked black pepper
Instructions
- Blend - Add everything to a blender and blend on high speed for 30-45 seconds until well blended. You can also blend 3-5 minutes in a food processor or until evenly smooth (depending on how effective your food processor is)*
- Adjust - Taste the dressing and add more lemon juice or salt to taste if needed.
- Serve or Store - Once the dressing is creamy and smooth. Use right away or transfer to a mason jar or airtight container and refrigerate until ready to use. It will thicken up more as it sits in the refrigerator. Keeps well up to 1 week in the refrigerator. If you notice any separation, give it a quick stir before serving.
Notes
*Blender vs Food Processor: You can use either machine to make this dressing, but you can expect some differences in texture and color. Blenders are more efficient at emulsifying, creating a smooth, thick, vibrant green dressing. Food Processors are better for making chunkier dips and sauces and takes longer to blend on high speed. Since the herbs aren't as finely blended, it won't be as vibrantly green. Both dressings will still taste amazing and keep well.
Substitutions for Herbs: I prefer basil and dill, but you can use other herbs that you prefer, such as cilantro, mint, tarragon, parsley, chives, or a combination.
*Anchovy: the original recipe for Green Goddess Dressing uses anchovy for the salty, savory flavor, but I find that Dijon mustard works just as well to balance the herbs and mayo, but I already have it stocked in my pantry. If you prefer to use anchovies, substitute the dijon mustard with 2 oil-packed anchovy filets, or 1 tsp of anchovy paste.
Nutrition Facts
Green Goddess Dressing
Amount per Serving
Calories
166
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
4
g
Cholesterol
10
mg
3
%
Sodium
340
mg
15
%
Potassium
60
mg
2
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
325
IU
7
%
Vitamin C
4
mg
5
%
Calcium
30
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
