This Green Goddess Dressing Recipe is tangy, herby, and irresistibly delicious, made with creamy mayo, Greek yogurt, fresh lemon, and a mix of herbs.
author’s note
The One Blender Dressing That Changes Everything!
After trying Sweetgreen’s Super Green Goddess bowl in LA, I couldn’t stop thinking about that dressing. It was creamy but fresh, herby without being overpowering, and somehow worked on everything. The kind of sauce you wish came with a straw.
Sweetgreen shared their ingredient list online, so I started there and then tweaked things until it tasted just right to me. A little more tang, a little more herb flavor, and a texture that stays thick and scoopable even after chilling.
This version has become my go-to. I keep a jar in the fridge almost every week, and once you make it, you’ll see why.
Green Goddess Dressing Recipe Is Made Of:
| Ingredient | Swap or Tip |
|---|---|
| Mayo | Use a high-quality mayo for best flavor. Best Foods is my fave. |
| Greek yogurt | Adds tang and lightens the dressing while keeping it creamy. |
| Herbs | Freeze-dried herbs are fast and flavorful. Fresh works great too. |
| Lemon juice | Fresh lemon makes the flavor pop. Bottled works in a pinch. |
| White wine vinegar | Balances the creaminess with a subtle tang. |
Just So You Know…
A creamy, herby salad dressing made with mayo, Greek yogurt, fresh lemon, and herbs.
Bright, tangy, and ultra-fresh, with a mix of four herbs and a hint of lemon and vinegar for depth.
How To Use Green Goddess Dressing Recipe
- Drizzle on salads: Pair with greens, tomatoes, and croutons or any favorite salad.
- Use as a dip: Perfect for fresh veggies, pita chips, or crackers.
- Top roasted veggies: Try it on roasted sweet potatoes, broccoli, or cauliflower.
- Add to grain bowls: Drizzle over nourish bowls or a Buddha bowl.
- Spread on sandwiches: Use it in my favorite green goddess chicken salad.
- Stuff sweet potatoes: Fill baked sweet potatoes with air fryer chickpeas and finish with this dressing.
Storage
This dressing gets even better after chilling! Keep it in an airtight container in the fridge, and it will stay fresh for up to a week. Freezing and thawing aren’t recommended, as it affects the texture.
More Tasty Salad Dressing Recipes:
Salad Dressings
Greek Salad Dressing Recipe
Salad Dressings
Poppyseed Dressing Recipe
Dressings
Lemon Vinaigrette
Dressings
Cafe Rio Salad Dressing
Green Goddess Dressing Recipe
Video
Equipment
- Blender or food processor
Ingredients
- 1-1/4 cups mayo see note 1
- 1/4 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 1 tablespoon diced red onion
- 1 tablespoon basil freeze-dried or fresh (finely chopped), see note 2
- 1 tablespoon cilantro freeze-dried or fresh (finely chopped)
- 1 tablespoon parsley freeze-dried or fresh (finely chopped)
- 1 up to 1-1/2 tablespoons dill added to preference; freeze-dried or fresh (finely chopped)
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons white wine vinegar
- Salt and pepper
Instructions
- Add all ingredients to a blender or food processor in order listed. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth, ensuring herbs are evenly mixed.
- Taste the dressing and adjust salt, pepper, garlic, or herbs to preference. It will taste best after chilling in fridge.
- Transfer to a mason jar or lidded container. Chill in the fridge for 30 minutes. Stir before serving. If needed, thin with cold water, 1 tablespoon at a time.
- Drizzle over salads, bowl meals, roasted veggies, or use as a dip!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
