Bring fresh, herby flavor to the table with this quick and easy recipe for a versatile dressing, dip, and drizzling sauce!
Homemade vinaigrette is my go-to salad dressing. I like the simplicity of combining olive oil, vinegar, and a few herbs for light flavor. But sometimes I want to go a little bolder—without putting in too much effort! That’s where this easy green goddess dressing recipe comes in.
It lives up to its name in both color and ease of preparation. In far less than an hour, you’ll have a vibrant, herbaceous topper for everything from salads and snacks to appetizers and entrées. Greek yogurt lays a tangy yet creamy foundation for the bright, earthy, minty, or peppery notes of all your favorite herbs. Green onions and garlic bring in their signature savoriness, capers add salty flair, and a splash of fresh lemon juice keeps everything bright and sunny.
This dressing is delicious drizzled over salad greens—but it’s also fantastic as a dip or marinade. Plus, this recipe allows plenty of room for personalization. Not a fan of Greek yogurt? Sub in mayonnaise for a richer version or avocado for a dairy-free twist. Prefer cilantro or spinach over dill, mint, and basil? You do you! Tap this quick and easy recipe whenever you want to add fun and freshness to your table.
A dramatic origin story
Green goddess dressing was born in 1923 at San Francisco’s historic Palace Hotel. And in a surprising plot twist, it was not named for its verdant color! The hotel’s executive chef, Philip Roemer, invented this vibrant, herb-packed salad dressing as a tribute to English actor George Arliss, who was staying at the hotel during his star turn in the hit play The Green Goddess. Roemer blended creamy mayonnaise, fresh herbs, green onions, and anchovies to create a sauce as dramatic as the play itself. The original recipe was a direct nod to French sauce verte. The dressing quickly became a signature of California cuisine, appearing on menus and in cookbooks throughout the 20th century.​ Over time, home cooks and pro chefs alike embraced the essence of green goddess, adapting it to local tastes.
How do I store leftovers?
Store your green goddess dressing in a well-sealed jar or airtight container in the fridge for up to 1 week. Use it cold from the fridge, or let it sit at room temp for 15-30 minutes to loosen and improve pourability. This dressing does not freeze well, as the dairy ingredients can separate and become grainy, ruining its creamy texture.
Serving suggestions
Serve green goddess dressing alongside dishes that could use a fresh, herbaceous twist. It dresses up everything from a Green Salad to an Oven-Roasted Beef Brisket. Drizzle it over One-Pan Roasted Chicken And Vegetables for amped-up flavors, or pair it with Grilled Chicken Skewers for delightful dipping.
Green Goddess Dressing Recipe
Ingredients Â
- 1 cup Greek yogurt
- 1 cup parsley
- 1 cup mixed herbs like basil, mint, dill, chives, etc.
- 2 green onions chopped
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup olive oil
- 2 teaspoon capers
- 1 clove garlic
- Salt and pepper to taste
InstructionsÂ
- Place the Greek yogurt, parsley, mixed herbs, green onions, lemon juice, olive oil, capers, garlic, salt, and pepper in a blender or food processor.
- Blend on high until very smooth and creamy, scraping down the sides once or twice as needed.
- If the dressing is too thick, blend in water 1 tablespoon at a time until pourable.
- Taste and adjust salt, pepper, or lemon juice to your preference.
- Transfer to a jar or airtight container. Chill for at least 30 minutes before serving for the best flavor and consistency.
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