Green Goddess Dressing Recipe You’ll Keep Making Even When You’re Sick of Salad
We made this green goddess dressing recipe on a whim once.
Threw it together with herbs from my garden we barely watered. And wow. It stuck.
It became “that dressing” we put on everything. Greens, chicken, roasted sweet potatoes, sandwiches… even eggs. It hits all the spots, creamy, herby, lemony, salty. Like ranch, but not at all like ranch.
You probably already have half the stuff for it in your fridge.
So What’s Green Goddess Anyway?
Okay so – Green Goddess has been around forever.
Like, since flapper dresses were a thing.
Born at a hotel in San Francisco. Made with mayo, sour cream, anchovies, and a whole lot of fresh herbs.
Think of it as the lovechild of Caesar dressing and pesto, but way cooler.
Want more protein-packed dressings or dips? This creamy tzatziki sauce recipe is another herby option to add to your fridge rotation.
What’s In It (And Why It Works)
Let’s break it down.
Mayonnaise – Thick, smooth, fatty in the best way. That’s the base.
Sour Cream or Greek Yogurt – Adds some twang. Keeps it light-ish.
Crème Fraîche – This is our little upgrade. It’s buttery and soft, almost like the inside of really good brie. Totally changes the mouthfeel.
Parsley – Brings the green. Sharp and bright.
Chives – Onion-y but sweet.
Tarragon – Slightly licorice, but in a good way.
Basil – Makes it mellow.
Capers – Salty little surprises.
Anchovy Paste or Fillets – Don’t skip. It’s what makes it taste rich and deep.
Garlic – Because you can’t not.
Lemon Juice – Pulls it all up and out.
Dijon Mustard – Low key glue that pulls flavors together.
Olive Oil – Just enough to round it out.
Salt + Pepper – You know.
How You Actually Make It
- Dump everything into your blender or food processor.
- Blend. Don’t stop until it’s super green and creamy and smooth.
- Taste it. You’ll probably want more lemon or salt. That’s normal.
- Pour it into a jar.
- Let it hang out in the fridge for 30 minutes or so. That’s when it gets really good.
Want smoother results when blending sauces like this? Here’s why we recommend the Vitamix Ascent blender for consistent creamy finishes.
Bonus Tip: Want That Bright, Instagram-Worthy Green?
Here’s the trick: toss in a small handful of blanched and shocked spinach when you blend everything together. Just a few leaves.
Blanching means dropping the spinach in boiling water for 10–15 seconds, then moving it straight into ice water. It keeps the color crazy bright and doesn’t mess with the flavor. The result? A dressing so green it practically glows.
Doesn’t change the taste much—just makes it look like a pro made it.
If you’re not sure how to blanch and shock spinach, this guide to the blanching method walks you through it with ease.
The Stuff It’s Good On
Honestly? Everything. But here’s what we’ve actually done with it this week:
- Tossed with butter lettuce and cucumbers.
- Smeared onto turkey sandwiches.
- Spooned over grilled salmon.
- Dunked potato chips straight into it.
- Stirred into leftover quinoa (yes, that worked).
Pair your dressing with something hearty like this tender bistro steak recipe – it soaks up the herbs beautifully.
Nutrition (ish)
Per two tablespoons:
Calories: 98
Fat: 10g
Carbs: 1g
Protein: 1g
Sodium: about 180mg
You’ll probably eat more than 2 tablespoons. It’s fine.
Why We Use Crème Fraîche
You don’t have to. But if you do, you’ll get it. Sour cream’s got bite. Yogurt can be kinda thin. Crème fraîche is like silk. It makes the whole thing feel like it was made by someone who really knows their sauces—even if that person is just you, in your pajamas, winging it on a Tuesday.
If You Wanna Change It Up
- Vegan? Use vegan mayo and yogurt. Skip the anchovy and stir in a dab of white miso.
- No fresh herbs? Don’t do it. Okay fine—use dried, but half as much.
- No anchovy? Use capers and a splash of soy sauce. Still umami magic.
Green Goddess Dressing Recipe
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Green Goddess Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1¼ cups 1x
- Category: Dressing, Condiment, Sauce
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
This Green Goddess Dressing is creamy, herb-forward, and packed with bright, savory flavor. We blended classic ingredients like fresh herbs, garlic, anchovy, and lemon juice with a touch of crème fraîche for a silky, slightly tangy finish that sets it apart. It’s perfect as a dip, a salad dressing, or a sauce for roasted veggies.
Equipment:
Blender or food processor
Measuring cups and spoons
Silicone spatula or spoon
Glass jar or container with lid for storage
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1/4 cup crème fraîche
- 1/2 cup fresh parsley leaves, packed
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh basil leaves
- 1 tablespoon capers, drained
- 1 small garlic clove
- 2 teaspoons anchovy paste or 2 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt, more to taste
- Freshly ground black pepper, to taste
Instructions
- Add the mayonnaise, sour cream, and crème fraîche to a blender or food processor.
- Add the parsley, chives, tarragon, basil, capers, garlic, and anchovy paste.
- Pour in the lemon juice, add the mustard, and drizzle in the olive oil.
- Blend on high until the dressing is smooth and pale green.
- Taste and season with salt and pepper as needed.
- Transfer to a jar or bowl, cover, and chill for at least 30 minutes before serving.
Notes
- Adding crème fraîche is what makes this version of Green Goddess Dressing stand out. It brings a subtle, tangy richness and luxurious mouthfeel that’s less sharp than sour cream but more indulgent than yogurt alone. It helps the dressing hold up beautifully as a dip while staying spoonable and creamy for salads.
- Store in an airtight container in the refrigerator for up to 5 days. The flavor improves after a few hours as the herbs settle in.
- You can substitute vegan mayo and plant-based yogurt to make this vegan. Omit the anchovy or replace it with a bit of white miso paste for depth.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 98
FAQs (You’re Not the Only One Asking)
How long does it last?
5 days easy. Maybe 6 if you tuck it in the back of the fridge.
Can I freeze it?
Nah. It gets weird and watery.
What if I don’t have a blender?
Chop the herbs fine and whisk the rest. It’ll be chunky, but still great.
Can I use this as a dip?
Oh yeah. Try it with sugar snap peas.
Is this the OG recipe?
Not quite. Ours has crème fraîche, which isn’t traditional but makes it better. Just trust.
Will my kids eat it?
If they like green things and dips, yep. Maybe call it “magic sauce.”
Can I make a big batch?
Yes. Just double everything. Use a big blender.
The Final Bite
That’s the magic of Green Goddess—fresh, fast, and full of flavor you can’t fake.
If recipes like this make you want more of the good stuff, check out the Simply Delicious Digest. It’s our weekly hit of real recipes, written by real chefs, sent straight to your inbox.
This one’s from Ryan Yates, a working executive chef with 20 years behind the line. No fluff – just food that works.
