Healthy Green Goddess Dressing is a creamy dressing packed with fresh herbs. A quick and easy dip for vegetables or dressing for salad. With tangy, bright, and fresh flavors perfect for spring and summer!

What is Green Goddess Dressing?

Green goddess dressing was first served in the Palace Hotel in San Francisco. Made with mayonnaise, anchovies, parsley, and chives.

I am making a lightened-up, healthier version by using mayo with oil and greek yogurt. Instead of using anchovies, I have opted to use capers for that salty, brine flavor.

This easy green goddess dressing recipe is perfect for spring/summer. Use up fresh herbs from your garden. You can prep it ahead of time for a get-together or meal prep.

Ingredients for Healthy Green Goddess Dressing Recipe

The only other ingredients you will need are salt and pepper. I like to taste it and adjust the salt and pepper as needed.

What Herbs to use in the Dressing?

The main two herbs needed for green goddess dressing are parsley and chives. Then mix in a combination of soft leaf herbs like tarragon, basil, cilantro, mint, and dill.

How to Make Healthy Green Goddess Dressing

To a food processor, add mayo, yogurt, parsley, mixed herbs, chives, oil, vinegar, lemon juice, lemon zest, capers, garlic, salt, and pepper.
Pulse until well combined. Season to taste.
Serve immediately or chill until ready to serve. Serve as a dip or dressing.

How to Serve Green Goddess Dressing

Chop up a bunch of fresh veggies and serve it as a dip
Serve as a salad dressing for lettuce salad
Topping for grain bowls
Sandwiches and wraps
Drizzle on salmon or roasted vegetables

Vegan Green Goddess Dressing

The first time I made green goddess dressing was for a party I threw a friend. I knew that a couple of people who ate vegan would be attending the party. So I substituted the mayo and greek yogurt for plant-based yogurt. I used Forager Project Cashewmilk Yogurt and it turned out wonderful!

Green Goddess Dressing Recipe Tips/Variations

Chop herbs slightly before adding to food processor so they wont get tangled in the blade.
I recommend making this dressing in a food processor. But if you don’t have one, chop all the herbs, garlic, and capers super fine and combine the ingredients together.
For a spicy sauce, remove seeds from a jalapeno and blend it in.

How to Store Dressing

Store leftover dressing in an airtight container in the refrigerator for up to 1 week.

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More Dressing Recipes

Healthy Green Goddess Dressing

A creamy dressing packed with fresh herbs. A quick and easy dip for vegetables or dressing for salad.

Print Pin Rate

Course: dressing/marinade

Cuisine: American

Keyword: dip, dressing, salad dressing, sauces, Spring, summer

Prep Time: 10

Total Time: 10

Equipment

food processor

Ingredients

½ cup mayo with olive oil or avocado oil
½ cup plain greek yogurt or sour cream
1 cup fresh parsley
1 cup mixed soft leaf herbs- such as tarragon, basil, cilantro, mint, dill
2 tbsp chives
2 tbsp avocado or olive oil
1 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp lemon zest
2 tsp capers or anchovy paste
2 cloves garlic
½ tsp salt or to taste
pepper to taste

Instructions

To a food processor, add mayo, yogurt, parsley, mixed herbs, chives, oil, vinegar, lemon juice, lemon zest, capers, garlic, salt, and pepper.
Pulse until well combined. Season to taste.
Serve immediately or chill until ready to serve. Serve as a dip or dressing.
Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

Makes a little over 1 cup of dressing

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