When I have fresh herbs in the house, I jump at the chance to make this super creamy green goddess dressing. It’s incredible for salads, dips, and even sauces for grilled veggies and seafood. If you know our recipes, you know we love using fresh herbs. Some more recipes featuring fresh herbs are this lemon herb potato salad, my chopped cucumber tomato salad, and this carrot recipe with parsley butter.
Key Ingredients
Fresh Herbs: I use roughly 2 cups of fresh herbs, almost half of which is parsley. We love the combo of parsley, basil, chives, and a smaller amount of tarragon (it’s stronger!), but feel free to add cilantro, mint, dill, or scallions, too. Mayonnaise and Sour Cream: Mayonnaise forms the base of our dressing, but I mix in some sour cream to lighten it up a bit (I do the same when making ranch dressing). If you don’t have sour cream, Greek yogurt or buttermilk work well. (For vegan dressing, try my homemade vegan mayo, cashew cream, or this homemade tahini, and skip the sour cream.) Anchovies: Anchovies add a salty kick that salt alone can’t match! If you don’t eat fish, substitute with chopped capers. Lemon and Vinegar: Fresh lemon juice adds brightness, and a splash of rice wine vinegar really makes this green goddess dressing pop (optional, but yummy!).
Ways to Use Green Goddess Dressing
Green goddess dressing is a wonderful addition to salads, but it can be used in many other ways! I love keeping a jar in the fridge to drizzle over leftovers and add freshness to simple meals. Try it as a dressing for potato salad to add an extra layer of flavor, and dip fresh-cut veggies like cucumbers, carrots, or snap peas for a healthy snack. It’s also delicious as a sauce for baked salmon, grilled steak, and these baked chicken thighs. You should also drizzle it over roasted vegetables like roasted broccoli, crispy roasted potatoes, or this lemon roasted cauliflower. *You can make this recipe vegan. See our tips section and substitutions for guidance. 1/3 cup sour cream, Greek yogurt, or buttermilk 2 to 3 anchovy fillets or substitute 1 tablespoon capers 3/4 cup packed fresh parsley leaves and tender stems 1/2 cup packed fresh basil leaves 2 tablespoons fresh tarragon leaves or 2 teaspoons dried tarragon 1/4 cup chopped chives cut into 1-inch pieces or substitute scallions 2 tablespoons fresh lemon juice 1 tablespoon rice wine vinegar, optional, adds extra tanginess 1/4 to 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 2Process, stopping and scraping down the sides a few times until the dressing is well blended. 3Taste the dressing. If it needs a bit more pop, add the last anchovy and an extra squeeze of lemon juice. If the dressing is too thick, thin it out with a little water, milk or buttermilk.
