Creamy Homemade Green Goddess Salad Dressing

This Green Goddess dressing is part dip, part salad dressing and completely delicious. Rich and creamy from Greek yogurt, it bursts with bright lemon, fresh herbs and chives. It’s a healthier alternative to mayonnaise-based dressings and comes together in about 5–10 minutes, making it perfect for weeknight salads, crudité platters, grain bowls and grilled meats.

I prefer making salad dressings at home because they’re fresher, more economical and easy to customize. This Green Goddess version uses Greek yogurt for a creamy, protein-rich base, bright lemon juice to lift the flavors, and a generous blend of fresh herbs for color and aroma. It’s simple to adapt — swap herbs, adjust acidity or skip the anchovy if you prefer — and it stores well in the refrigerator.

Why you’ll love this recipe:

• Creamy, herb-forward flavor with bright lemon and savory garlic.
• Versatile: use as a salad dressing, dip or sauce for bowls and proteins.
• Customizable—mix and match herbs you have on hand and tweak thickness easily.

Recipe ingredients

The ingredients are straightforward and flexible. Below are the core components and notes so you can adapt the dressing to your pantry and taste.

• Greek yogurt — provides creaminess and protein. Full-fat Greek yogurt gives the richest texture, but low-fat works too. You can substitute mayonnaise or sour cream if desired.
• Fresh herbs — a mix of parsley, dill, chives and tarragon works beautifully. Aim for about 1 1/2 cups total loosely packed herbs and adjust based on what you have.
• Garlic — use a fresh clove for bright garlic flavor. If you prefer milder garlic, substitute 1/4–1/2 teaspoon garlic powder.
• Anchovy — anchovy fillets add umami and depth without a fishy taste. Anchovy paste, Worcestershire sauce, coconut aminos or tamari are good substitutes if you prefer to omit whole fillets.
• Lemon juice — fresh lemon juice brightens flavors and loosens the texture; lime can be used instead.
• Olive oil — a splash (1–2 tablespoons) makes the dressing silky and helps it come together smoothly.
• Salt & pepper — season to taste. Kosher salt and freshly ground black pepper work best.

The recipe card below lists exact quantities and a concise method.

How to make Goddess dressing

This dressing is quick: roughly 10 minutes from start to finish. Coarsely chop herbs if needed, add all ingredients to a food processor or blender, and process until smooth. Add olive oil while processing to achieve a silky texture. Taste and adjust salt, pepper or lemon as needed.

Pro tip: Measure about 1 1/2 cups of mixed fresh herbs. If you’d like a milder herb presence, reduce the parsley or dill and add more chives or tarragon.

1. Combine Greek yogurt, anchovy fillets (or substitute), garlic, herbs, lemon juice, salt and pepper in a food processor or blender.
2. Process until smooth. With the machine running, drizzle in the olive oil until incorporated and the dressing is silky. Adjust seasoning and consistency as needed.

Recipe FAQs

Serving suggestions

• Use as a dip for a crudités platter or vegetable tray.
• Drizzle over butter lettuce or mixed green salads for a fresh, creamy finish.
• Spoon over grain bowls, roasted vegetables, grilled chicken or fish as a bright sauce.

Recipe notes

• Customize herbs: Mix parsley, dill, chives, tarragon, basil or cilantro to suit your flavor preference. Aim for about 1 1/2 cups total.
• Anchovy alternatives: If you prefer not to use anchovies, substitute 2–3 teaspoons anchovy paste or 1–2 teaspoons Worcestershire sauce, tamari or coconut aminos for umami.
• Adjust thickness: If the dressing is too thick, thin with 1–2 tablespoons lemon juice, milk, buttermilk or water until you reach the desired consistency.
• Makes: About 1 cup of dressing. Store in the refrigerator for up to 1 week.

Green Goddess Dressing Recipe

Servings: 8 (about 1 cup total) • Prep Time: 10 mins • Total Time: 10 mins

Ultra creamy Green Goddess made with Greek yogurt and fresh herbs — perfect as a dressing or dip.

Ingredients

• 1 cup plain Greek yogurt (full-fat preferred; may substitute mayo or sour cream)
• 3 anchovy fillets, patted dry (or 2–3 tsp anchovy paste or 1–2 tsp Worcestershire sauce)
• 1 medium clove garlic, minced (or 1/2 tsp garlic powder)
• 1 cup fresh parsley leaves
• 1/4 cup dill leaves
• 1/4 cup coarsely chopped chives (or scallions)
• 2 tablespoons tarragon leaves (optional)
• Juice of 1/2 lemon (about 2 tablespoons)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon olive oil (add up to 2 tablespoons for a thinner, silkier texture)

Instructions

1. Add Greek yogurt, anchovies, garlic, parsley, dill, chives, tarragon (if using), lemon juice, salt and pepper to a food processor or blender.
2. Process until smooth. With the motor running, pour in the olive oil and continue to process until fully incorporated and the dressing is silky.
3. Taste and adjust seasoning, lemon or thickness as desired. Serve immediately or chill for flavors to meld.

Notes

• Customize herb combinations to suit your taste or what’s in season.
• If omitting anchovy, add a touch of Worcestershire or tamari for savory depth.
• Thin with milk, buttermilk or water if you want a lighter pourable dressing.

Nutrition (per 2 tbsp)

Calories: 23 kcal • Carbohydrates: 2 g • Protein: 3 g • Fat: 1 g • Sodium: 161 mg

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