Green Goddess Dressing

Green goddess dressing is one of those recipes that earns permanent residency in your fridge. This version blends tender herbs, lemon juice, and a touch of anchovy into a creamy, vibrant sauce that’s equal parts bright, savory, and refreshing.

Tarragon brings the anise-kissed flavor that makes green goddess unmistakable, while chives lend savory depth. For the remaining herbs, use whatever you love. Spoon the dressing over crisp lettuces, use it to dress a chicken or tuna salad, spread it on sandwiches, or serve it alongside a platter of crunchy crudités. Once you’ve made a batch, you’ll find yourself reaching for it all week long.

What makes a dressing a green goddess?

With a flavor adjacent to homemade ranch dressing—but brighter, greener, and more complex—green goddess gets its vivid color and flavor from a bounty of fresh herbs. (Ranch usually relies on dried ones.) Tarragon is classic, but our recipe also incorporates a bulk of whatever herbs you love or have on hand: fresh parsley, dill, cilantro, or mint in any combination all work well.

Anchovies are also typical in green goddess, lending it a deeply savory backbone, while the combination of mayonnaise and dairy (here, sour cream, but buttermilk or yogurt is often used) creates a base that’s rich but tangy.

Can I skip the anchovies?

Anchovies add the savory character great green goddess dressing is known for, but it can be delicious without them. If you’re tiny-fish-averse, trade them for a pinch of MSG or simply leave them out.

Can I use Greek yogurt instead of sour cream?

Yes. Whole-milk Greek yogurt makes a slightly tangier dressing, while sour cream delivers a richer, more classic texture. More sour cream subs, right this way:

If a recipe calls for sour cream and you don’t have it, worry not. These alternatives—both dairy and nondairy—work, too.

What can I do with green goddess dressing?

Try it on salad greens, spooned over roasted vegetables, spread on sandwiches, or served alongside a platter of raw vegetables for dipping. It’s also excellent stirred into pasta salad, bean salad, chicken salad, or tuna salad.

Recipe information

• Total Time

  5 minutes

• Yield

  Makes about 1¼ cups

Total Time

5 minutes

Yield

Makes about 1¼ cups

Ingredients

1

1

2

2

½

2

2

2

¼

Need to make a substitution?

Preparation

1. Purée 1 bunch parsley, dill, and/or cilantro (about 2 oz.), coarsely chopped (stems and all), 1 bunch chives (about 1 oz.), coarsely chopped, 2 oil-packed anchovy fillets (if using), 2 garlic cloves, smashed, ½ cup mayonnaise, 2 Tbsp. chopped tarragon, 2 Tbsp. fresh lemon juice, 2 Tbsp. sour cream or plain whole-milk Greek yogurt, and ¼ tsp. Diamond Crystal or Morton kosher salt in a blender until very smooth. Season dressing with more salt if needed and freshly ground pepper.

   Try this dressing with our Anything-Goes Goddess Salad.

   Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Emma Ringness

   Do Ahead: Dressing can be made 2 days ahead. Transfer to an airtight container and chill.

Purée 1 bunch parsley, dill, and/or cilantro (about 2 oz.), coarsely chopped (stems and all), 1 bunch chives (about 1 oz.), coarsely chopped, 2 oil-packed anchovy fillets (if using), 2 garlic cloves, smashed, ½ cup mayonnaise, 2 Tbsp. chopped tarragon, 2 Tbsp. fresh lemon juice, 2 Tbsp. sour cream or plain whole-milk Greek yogurt, and ¼ tsp. Diamond Crystal or Morton kosher salt in a blender until very smooth. Season dressing with more salt if needed and freshly ground pepper.

Try this dressing with our Anything-Goes Goddess Salad.

Do Ahead: Dressing can be made 2 days ahead. Transfer to an airtight container and chill.

Recipe notes