Pin it Green Goddess Dressing is the vibrant, herb-packed condiment that transforms any simple salad into a restaurant-worthy creation. This emerald-hued dressing combines the richness of Greek yogurt and mayonnaise with an abundance of fresh herbs, creating a flavor profile that's both sophisticated and refreshingly bright. Originally created in the 1920s at San Francisco's Palace Hotel, this iconic dressing has stood the test of time for good reason – its perfect balance of tangy, creamy, and herbal notes makes it incredibly versatile.
Pin it What sets this homemade version apart is the generous use of fresh herbs – parsley, chives, tarragon, and basil – which not only provide incredible flavor depth but also give the dressing its signature vibrant green color. The addition of lemon juice brightens everything up, while optional anchovies add that authentic umami depth that made the original so memorable.
Ingredients
- 1/2 cup plain Greek yogurt (full-fat or low-fat)
- 1/4 cup mayonnaise
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh chives
- 1/4 cup fresh tarragon leaves
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 anchovy fillets (optional, for authentic flavor)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons milk or water, to thin if desired
Instructions
- Step 1
- In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if using), and Dijon mustard.
- Step 2
- Blend until smooth and vibrant green, scraping down the sides as needed.
- Step 3
- Taste and season with salt and freshly ground black pepper.
- Step 4
- If a thinner consistency is desired, blend in milk or water, one tablespoon at a time.
- Step 5
- Transfer to a jar or bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
- Step 6
- Serve chilled as a salad dressing, dip, or drizzle.
Zusatztipps für die Zubereitung
For the best texture and flavor, make sure all your herbs are completely dry before blending – excess water can dilute the dressing and affect its vibrant color. If you don't have a high-powered blender, chop the herbs finely by hand first to help achieve a smoother consistency. The dressing will thicken slightly after refrigerating, so if you prefer a thinner consistency, add the optional milk or water gradually until you reach your desired texture.
Varianten und Anpassungen
This recipe is wonderfully adaptable to your preferences and dietary needs. For a vegan version, simply substitute plant-based yogurt and mayonnaise, and omit the anchovies. If you can't find tarragon, dill or cilantro make excellent substitutes that will give the dressing a completely different but equally delicious flavor profile. Those avoiding dairy can use cashew cream or silken tofu as a base instead of Greek yogurt.
Serviervorschläge
Green Goddess Dressing shines in countless applications beyond the classic salad. Drizzle it over grain bowls, use it as a dip for fresh crudités or grilled vegetables, or spread it on sandwiches and wraps for an instant flavor boost. It's particularly delicious with grilled chicken, roasted vegetables, or as a sauce for fish tacos. The dressing pairs beautifully with crisp romaine lettuce, cucumber, cherry tomatoes, and avocado for a refreshing summer salad.
Pin it This homemade Green Goddess Dressing proves that the best flavors come from the simplest, freshest ingredients. With its perfect balance of creamy richness and bright herbaceous notes, it's destined to become a staple in your refrigerator. Whether you're elevating a simple green salad or looking for the perfect finishing touch for grilled vegetables, this versatile dressing delivers restaurant-quality results with minimal effort.
Recipe FAQs
- → Can I make this dressing vegan?
Yes. Substitute plant-based yogurt and mayonnaise, and omit the anchovies. The dressing will have the same herbaceous character while remaining completely vegan.
- → How long does this dressing keep?
Stored in an airtight container in the refrigerator, it keeps for up to 4 days. The flavors actually meld and deepen after refrigeration, so it's best served chilled.
- → What's the purpose of the anchovies?
Anchovies add umami depth and authenticity to the dressing, though they're entirely optional. They dissolve completely during blending, so you won't taste fishiness if included.
- → Can I adjust the consistency?
Absolutely. If too thick, blend in milk or water one tablespoon at a time until you reach your desired consistency. This works well as both a pourable dressing and a thick dip.
- → What herbs can I substitute?
Try swapping tarragon for dill, cilantro, or even mint depending on your preference. The dressing remains vibrant and flavorful with different herb combinations.