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!
*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 REHEAT: Freeze green goddess dressing in an airtight container or freezer bag for up to 2 months.
TO FREEZE: Let the dressing thaw in the refrigerator before using.