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Green Goddess Dressing manages to be both creamy and light at the same time—like magic! You’ll love the bright, herbaceous flavor of this healthy salad dressing recipe.

the best green goddess salad dressing

Why You’ll Love This Green Goddess Salad Dressing Recipe

  • Quick and Easy. Add the ingredients to your food processor, give it a whirl, and that’s it! Only a few minutes of prep time (and I promise it’s worth getting your food processor dirty!).
  • Supremely Flavorful. This is a dressing that packs a punch! Tangy yogurt, citrusy lemon juice, all those herbs, garlic, and more. Plus, the dressing tastes slightly different each time depending on the herbs you use. It’s fabulous on Green Goddess Salad of course, but you can use it for many of my salad recipes.
  • Versatile. You can use it as a salad dressing, dip, or sandwich spread (it is SO good on a BLT). Eat it with a spoon? Don’t mind if I do!
  • Lightened Up. No mayonnaise or sour cream here! My version of green goddess dressing is made with protein-packed Greek yogurt, which gives it an even richer, creamier consistency, all while being more nutritious than the original (and certainly more nutritious than store-bought versions from Panera, Costco, and the like).
homemade green goddess salad dressing from tiktok

5 Star Review

“So fresh and fabulous! Made after seeing your video on Instagram and we can’t stop eating it!”

— Paula —

How to Make Green Goddess Dressing

The Ingredients

  • Plain Greek Yogurt. You can use nonfat, low-fat, or whole—just make sure it’s plain! Make this green goddess dressing dairy-free by using your favorite plant-based Greek yogurt.
  • Freshly-Squeezed Lemon Juice. Add some extra zippy lemon flavor by blending some lemon zest into the dressing.
  • Extra-Virgin Olive Oil. If you have one that’s a higher quality, this is a great place to use it.
  • Mixed Fresh, Tender Herbs. Basically, anything that doesn’t have a woody stem. Fresh tarragon, parsley, dill, basil, chives, cilantro, or mint are all options here.
  • Garlic. Classic aromatic.
  • Worcestershire Sauce. If you’re vegetarian or have seafood allergies, be sure to pick up a bottle of vegetarian Worcestershire sauce.
  • Salt and Pepper. You can go heavy on the black pepper to make a peppercorn green goddess dressing.
  • Onion Powder. Omit this if you’re using chives.

Substitution Tip

Not a fan of yogurt? You can use sour cream in this recipe. It’s not quite as healthy and the resulting dressing will be a little bit thinner, but it will still be plenty tasty.

The Directions

making homemade green goddess salad dressing in a food processor

1. Combine. Place all of the dressing ingredients in the bowl of a food processor or blender.

making green goddess salad dressing in a food processor

2. Process. Blend until the dressing is almost smooth, with small specks of herbs.

homemade green goddess salad dressing in a mason jar

3. Finish. Season the dressing to taste and ENJOY!

Leftover Ideas

Use leftovers to make a creamy herbed coleslaw, pasta salad, or potato salad. It’s also delicious on my Grilled Chicken Sandwiches and Portobello Mushroom Burgers!

What to Serve With Green Goddess Dressing

green goddess salad dressing recipe

Tips for the Best Green Goddess Dressing

  • Chop the Garlic Before Blending. This way, it will mix evenly into your green goddess dressing and no one will end up with a big hunk of garlic in their salad! 
  • Scrape Down the Food Processor if Needed. To make sure all the herbs are processed to a uniform size, you may need to stop the food processor once or twice and scrape down the sides with a rubber spatula.
  • Use Kosher Salt. If you use table salt, you’ll need to use a little bit less because the crystals are smaller.
  • User a Lesser Amount of Stronger Herbs. While you can add up to 1 cup of milder herbs like basil, limit how much of stronger herbs you use (like mint or tarragon) no one flavor takes over. See recipe notes for more guidance.

Green Goddess Dressing

4.72 from 7 votes
Creamy, fresh, and herbaceous, it's easy to see why green goddess dressing is a classic! This lighter version is made with Greek yogurt.

Prep: 5 minutes
Total: 5 minutes

Servings: 6 servings

Ingredients
  

  • 1 cup plain Greek yogurt nonfat, low fat, or whole
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*
  • 1 garlic clove roughly chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder omit if using chives

Instructions
 

  • In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
  • Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!

Video

Notes

  • *To keep stronger herbs from over-powering the dressing, use a max of 1 cup parsley, 1/4 cup chives, 1/4 cup mint, and/or 2 tablespoons tarragon. Parsley, dill, tarragon, and chives is my favorite combo.
  • TO STORE: Refrigerate green goddess dressing in an airtight container for up to 1 week.
  • TO FREEZE: Freeze green goddess dressing in an airtight container or freezer bag for up to 2 months. Let the dressing thaw in the refrigerator before using.

Nutrition

Serving: 1 of 6Calories: 74kcalCarbohydrates: 4gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgSodium: 2mgPotassium: 191mgFiber: 1gSugar: 2gVitamin A: 1690IUVitamin C: 29mgCalcium: 70mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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14 Comments

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  1. I recommend using 1/4 teaspoon salt, not one full teaspoon like the recipe calls for. I followed it as written and it was way too salty. For that fresh herbaceous flavor, you must use fresh herbs and be very liberal with them. I doubled the herbs called for. Would be perfect if it didn’t have so much salt.3 stars

    1. Hi HN! Did you use kosher salt? Also feel free to adjust the amount of salt based on your own needs, we all have different taste.

  2. So easy to make, so delicious and just what I need on my lo cholesterol diet. I am so happy I discovered this recipe.5 stars

  3. The dressing is so good, and I feel better about the fact that it uses Greek yogurt instead of mayo and sour cream. It tastes so fresh and was really good on my lunchtime salad. I’ll definitely be making this again.5 stars

  4. This was so bright and wonderful! I love herb dressings like these that help me use up all of the herbs before they go bad. We mostly eat plant-based, so this will go on top of roasted corn and other summer veggies in bowls with grains and beans. I could also see it being incredible on bbq steak or shrimp though. Thank you for this.5 stars

  5. Oh my goodness! Yet again another recipe I’ve made from here that has come out absolutely spot on. It has a fresh and tangy flavor and is super versatile. I serve it alongside smashed baby potatoes, roast chicken and salad, delicious!5 stars