Green Goddess Dressing

This Green Goddess Dressing Recipe is tangy, herby, and irresistibly satisfying, made with creamy mayo, Greek yogurt, fresh lemon, and a mix of herbs.

author’s note

The One Blender Dressing That Changes Everything!

After trying Sweetgreen’s Super Green Goddess bowl in LA, I couldn’t stop thinking about that dressing. It was creamy but fresh, herby without being overpowering, and somehow worked on everything. The kind of sauce you wish came with a straw.

Sweetgreen shared their ingredient list online, so I started there and then tweaked things until it tasted just right to me. A little more tang, a little more herb flavor, and a texture that stays thick and scoopable even after chilling.

This version has become my go-to. I keep a jar in the fridge almost every week, and once you make it, you’ll see why.

Green Goddess Dressing Recipe Is Made Of:

Ingredient	Swap or Tip
Mayo	Use a high-quality mayo for best flavor. Best Foods is my fave.
Greek yogurt	Adds tang and lightens the dressing while keeping it creamy.
Herbs	Freeze-dried herbs are fast and flavorful. Fresh works great too.
Lemon juice	Fresh lemon makes the flavor pop. Bottled works in a pinch.
White wine vinegar	Balances the creaminess with a subtle tang.

Just So You Know…

How To Use Green Goddess Dressing Recipe

• Drizzle on salads: Pair with greens, tomatoes, and croutons or any favorite salad.
• Use as a dip: reliable for fresh veggies, pita chips, or crackers.
• Top roasted veggies: Try it on roasted sweet potatoes, broccoli, or cauliflower.
• Add to grain bowls: Drizzle over nourish bowls or a Buddha bowl.
• Spread on sandwiches: Use it in a reliable green goddess chicken salad.
• Stuff sweet potatoes: Fill baked sweet potatoes with air fryer chickpeas and finish with this dressing.

Storage

This dressing gets even better after chilling! Keep it in an airtight container in the fridge, and it will stay fresh for up to a week. Freezing and thawing aren’t recommended, as it affects the texture.

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Ingredients

• 1-1/4 cups mayo (see note 1)
• 1/4 cup plain Greek yogurt
• 1 teaspoon minced garlic
• 1 tablespoon diced red onion
• 1 tablespoon basil (freeze-dried or fresh (finely chopped), see note 2)
• 1 tablespoon cilantro (freeze-dried or fresh (finely chopped))
• 1 tablespoon parsley (freeze-dried or fresh (finely chopped))
• 1 up to 1-1/2 tablespoons dill (added to preference; freeze-dried or fresh (finely chopped))
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons white wine vinegar
• Salt

Method

1. Add all ingredients to a blender or food processor in order listed. Season to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth, ensuring herbs are evenly mixed.
2. Taste the dressing and adjust salt, pepper, garlic, or herbs to preference. It will taste best after chilling in fridge.
3. move to a mason jar or lidded container. Chill in the fridge for 30 minutes. Stir before serving. If needed, thin with cold water, 1 tablespoon at a time.
4. Drizzle over salads, bowl meals, roasted veggies, or use as a dip!