Thick & Creamy Green Goddess Salad Dressing

Spoon of green goddess salad dressing above food processor.

5 from 1 review

Thick & Creamy Green Goddess Salad Dressing

This Green Goddess Salad Dressing is our favorite way to use up leftover fresh herbs! It's incredibly versatile and is made with rich, creamy Greek yogurt, a little bit of mayonnaise, fresh lemon juice, and capers. We love to drizzle this over salads, but it's also fantastic as a dip for veggies or used as a sandwich spread. Will keep for up to 5 days in a fridge.

Prep5

Cook0

Total5

Course: Salad Dressing

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: chef-tested recipe, green goddess dressing, homemade salad dressing, how to make creamy salad dressing, restaurant-worthy salad dressing

Servings: Servings

Calories: 70kcal

Author: Ari Laing

Equipment

Large bowl

Whisk

Ingredients

½ cup Greek yogurt
½ cup mayonnaise
¼ cup basil leaves
¼ cup fresh parsley
¼ cup fresh chives
3 Tbsp fresh tarragon
1 Tbsp sherry vinegar
⅓ lemon zested and juiced, about 1 tsp zest and 2 Tbsp fresh lemon juice
2 tsp capers drained
1 small garlic clove roughly chopped
⅓ tsp Kosher salt
A pinch of freshly ground black pepper

Instructions

Make the Green Goddess dressing. Combine all dressing ingredients in the bowl of a food processor fitted with blade attachment. Process until very smooth, then taste and adjust seasoning as needed. Will keep in a fridge in a sealed container for up to 5 days.

Notes

Storage: Refrigerate leftovers up to 5 days.
Tips: Use fresh herbs (dried won’t give the same flavor). Greek yogurt can be swapped for sour cream, crème fraîche, or a dairy-free alternative.
Serving: Delicious alongside our classic Green Goddess Salad.

Nutrition

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