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Why I Love This Dressing
When it’s summertime and the herbs are plentiful, you want to use them in every way possible. One of the easiest—and most delicious—ways to enjoy their vibrant flavor is in a homemade salad dressing. And there’s no better dressing to showcase herbs than green goddess, a classic dating back to the 1920s.
Bright, herby, and irresistibly creamy, it’s summer in a jar.
There are many variations, but my recipe combines basil, parsley, chives, and tarragon for deep, layered flavor. Blended with Greek yogurt, buttermilk, and mayonnaise, it becomes the perfect creamy companion for fresh garden salads all season long.
Why you’ll love this dressing:
- Fresh, garden flavor – A big handful of herbs makes this dressing taste like summer in a jar.
- Creamy but light – Greek yogurt and buttermilk give it richness without feeling heavy.
- Versatile – Works so well on salads, grilled meats, sandwiches, or even as a veggie dip.
- Quick and easy to make – Toss everything in a blender and it’s ready to go in about 5 minutes.
Green Goddess Dressing Ingredients
Each ingredient adds its own unique component to this dressing. Here’s why each one is important:
- Garlic – In my book, no dressing would be complete without this pungent ingredient!
- Dijon mustard – Brings some tanginess while helping to emulsify the dressing.
- Worcestershire sauce – The secret ingredient that gives this dressing some umami.
- Kosher salt and black pepper – Enhance the flavor of the herbs and provide a bit of additional spice.
- Basil, parsley, chives, and tarragon – The four herbs that make this the ultimate “green goddess” dressing.
- Lemon juice – Brightens and balances the creamy base with some citrus.
- Mayonnaise – Creates a smooth and creamy foundation. You can always make your own mayonnaise right at home!
- Greek yogurt – Adds some tang and lightens the overall texture. Opt for the full-fat variety for the best flavor.
- Buttermilk – Thicker than regular milk, giving this dressing a thicker consistency.
How to Make Green Goddess Dressing
This dressing couldn’t be any easier to make!
In the canister of a blender, combine all ingredients and blend until smooth, scraping down the sides as needed. Taste and adjust for seasoning.
Chill for at least 30 minutes before serving to let the flavors combine.
Recipe Tips
- Use fresh herbs – The vibrancy of this dressing, both in flavor and color, depends on fresh herbs. Dried just won’t give the same flavor.
- Chill before serving – If you have time, popping the dressing in the fridge, even for 30 minutes, makes the flavors more cohesive.
- Adjust the consistency – The beauty of making a dressing at home is that it’s totally customizable. Try blending up this recipe as instructed, but you can always make it work for you. For a thicker dip, reduce the amount of buttermilk; for an even thinner salad dressing, add a bit more.
Serving & Storage
To serve – Drizzle generously over any type of salad (especially my grilled sweet corn salad), spoon onto grilled chicken, or use as a dip for any fresh garden vegetables. It’s also super delicious when spread on sandwiches in place of mayonnaise (or add them both!).
To store – Store in an airtight jar in the fridge for up to 1 week. Stir (or shake) before serving.
More Dressing Recipes
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Green Goddess Dressing
Ingredients
- 1 clove garlic
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¼ cup roughly chopped fresh basil
- ⅓ cup roughly chopped fresh parsley
- 2 tbsp minced chives
- 2 tbsp roughly chopped fresh tarragon
- 2 tbsp fresh lemon juice
- ⅓ cup mayonnaise
- 3 tbsp plain full-fat Greek yogurt
- ⅓ cup buttermilk
Instructions
- In a blender canister, combine the garlic, Dijon mustard, Worcestershire sauce, salt, black pepper, basil, parsley, chives, tarragon, lemon juice, mayonnaise, Greek yogurt, and buttermilk. Blend until combined, about 1 minute.1 clove garlic, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tsp kosher salt, ¾ tsp freshly ground black pepper, ¼ cup roughly chopped fresh basil, ⅓ cup roughly chopped fresh parsley, 2 tbsp minced chives, 2 tbsp roughly chopped fresh tarragon, 2 tbsp fresh lemon juice, ⅓ cup mayonnaise, 3 tbsp plain full-fat Greek yogurt, ⅓ cup buttermilk
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
