Green Goddess Dressing

• Mayonnaise: Full-fat gives the richest, creamiest result. Low-fat works but the texture will be slightly thinner.
• Sour cream: Full-fat is best. You can substitute plain whole-milk Greek yogurt if needed, but the flavor will be tangier and a touch lighter.
• Lemon: You need both the juice and the zest of one fresh lemon. Bottled lemon juice will not give you the same brightness and flavor.
• Fresh herbs: Parsley, tarragon, and chives/scallions are the essential trio. Parsley is the backbone of the dressing, tarragon gives it that signature slightly anise-like complexity, and chives add a delicate onion note. The remaining herbs, including dill, cilantro, basil, and mint, are flexible but highly recommended. Use what you have in the fridge or whatever is growing in your garden, any combination works beautifully.
• Anchovy paste: It blends in completely and adds deep savory flavor without any fishiness. If you want a substitute, 1 teaspoon of white miso paste is the closest option.

See the full list of ingredients in the recipe below.

How to Make Green Goddess Dressing

1. Add all of the ingredients to a blender or food processor and pulse, scraping down the sides as needed, until the dressing is completely smooth and bright green.
2. That is really all there is to it. The key is not to rush the blending. Scrape the sides a couple of times to make sure every bit of herb gets fully incorporated.
3. Blender vs. food processor: A blender will give you a smoother, more uniform dressing with a vivid, bright green color. A food processor will leave small flecks of herb throughout, giving the dressing a slightly chunkier, more rustic texture. Both are delicious, so use whatever you have. If your blender is small or underpowered, the food processor is the more reliable choice since there is not a lot of liquid in this recipe to help it spin.
4. Use right away or transfer to a glass jar with a tight-fitting lid and refrigerate until ready to use.

Storing Recommendation

• Once blended, you can store your homemade dressing in an airtight glass jar or a dressing container.
• Make sure you keep this creamy dressing in the refrigerator, NOT at room temperature! Properly stored, Green Goddess Dressing should be good for about a week.
• When you need to use some dressing, be sure to pour it straight from the container, as opposed to using a spoon to scoop it out.

Serving Suggestions

• Enjoy this dressing with any of your favorite salads! Use kale, arugula, chopped romaine, or any other leafy green as your base of choice. Toss any of your favorite vegetables into the mix, like sliced avocados, chopped cherry tomatoes, or red onions.
• Alternately, you can also drizzle your dressing over quite a few dishes. Try it with your Oven Roasted Potatoes, sliced Spatchcock Chicken, or an array of veggies.
• One of my absolute favorite ways to serve Green Goddess Dressing is as a dip option on a crudité board! Sugar snap peas, carrots, and cucumbers are all delicious when dipped into this homemade dressing.
• Use this dressing when making tacos, wraps, and sandwiches as well. It would be great with salmon tacos and pulled chicken tacos. It will also be fantastic on turkey burgers and chicken burgers.

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.