Green Goddess Dressing

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If you love thick, flavorful salad dressings then this Green Goddess Dressing is going to become your new favorite! It is thick, creamy and packed full of flavor from the fresh herbs. I love that it also comes together in minutes and definitely blows away any dressing that you would buy at the store…hands down!

I see you trying to lick the screen! 😉

What is Green Goddess Dressing?

Green Goddess is a salad dressing or dip, that typically contains mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. Since chervil is almost impossible to find fresh, I have substituted Italian parsley. To keep my dressing lactose-free, I replaced the sour cream with Fage 5% Greek yogurt.

How to make Green Goddess Dressing:

Place all of the ingredients into a blender (or food processor)

and puree until smooth. I ran it through twice for a total of 1 minute and 50 seconds.

Don’t worry, it will turn green! 

Top your favorite salad greens or serve as a dip.

So delicious…So flavorful!!

Recipe Notes:

• For Whole30/Paleo – substitute mashed avocado for the yogurt and use sugar-free mayonnaise.
• For Keto – use sugar-free mayonnaise.
• You cannot taste the anchovies, do not be afraid of them!
• This dressing will last for about a week in the refrigerator in an airtight container.

More delicious salad dressing recipes:

Creamy Cilantro Lime

Homemade Ranch Dressing

Sweet Onion and Citrus Vinaigrette

Creamy Feta Dressing

Caesar Salad Dressing

What is your favorite salad dressing?

Enjoy!!

Green Goddess Dressing

Jazz up your salad with this thick and creamy Green Goddess Dressing! It is packed with flavor and sure to become a family favorite.

5 from 1 vote

Print

Course: Condiment

Cuisine: American, French

Keyword: dressing, dip, recipe, homemade, yogurt, healthy, anchovies, keto

Total Time: 10 minutes

Servings: 16 Servings

Calories: 82kcal

Author: Lisa Johnson

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup Greek yogurt I used Fage 5%
• 2 Tablespoons lemon juice juice of one lemon
• 3 anchovy fillets canned or jarred in oil
• 1 large clove garlic smashed
• 1/2 cup Italian parsley roughly chopped and thick stems removed
• 1/4 cup fresh tarragon
• 3 Tablespoons fresh chives, chopped substitute green onions/scallions
• 1/2 teaspoon sea salt
• 1/4 teaspoon course black pepper

Instructions

• Place all of the ingredients into a blender (or food processor).
• Puree until smooth. I ran it through twice for a total of 1 minute and 50 seconds.
• Top your favorite salad greens or serve as a dip.

Notes

• For Whole30/Paleo – substitute mashed avocado for the yogurt and use sugar-free mayonnaise.
• For Keto – use sugar-free mayonnaise.
• You cannot taste the anchovies, do not be afraid of them!
• This dressing will last for about a week in the refrigerator in an airtight container.

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 145mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.4mg