This Green Goddess Dressing is creamy, bright, and ready in about five minutes. Blended with fresh basil and scallions and balanced with sour cream and lemon, it’s silky enough to drizzle over salad or thick enough to serve as a dip for vegetables and crackers.
This dressing is quick, adaptable, and ideal for using whatever fresh herbs you have on hand. In summer I often use basil; in cooler months parsley adds an earthy note, and tarragon gives a subtle anise flavor. Substitute cilantro if you’re drizzling the dressing over Mexican-style bowls, or try it in a chilled pasta salad with artichoke and cabbage for a refreshing twist.
Brightened with lemon and rounded with mustard (or anchovy for extra umami), this Green Goddess is a versatile condiment and an especially fun green dip for holidays like St. Patrick’s Day.
Recipe Overview
Ingredients Needed
These ingredients make a bright, creamy Green Goddess dressing. Quantities are listed in the recipe card below.
- Light mayonnaise – gives body and a silky texture; full-fat mayo works if you prefer a richer dressing.
- Light sour cream (or Greek yogurt) – adds creaminess and tang. Full-fat sour cream is fine for a more indulgent version.
- Olive oil – extra-virgin adds peppery depth; avocado oil is a neutral alternative.
- Garlic – fresh clove is best; garlic powder is acceptable in a pinch.
- Dijon mustard or anchovy – mustard brightens and anchors the flavor; anchovies add savory umami for a Caesar-like note.
- Lemon juice – freshly squeezed to enhance the herbs; lime or apple cider vinegar can be substituted.
- Scallions – for a mild onion flavor; chives can be used instead.
- Fresh basil – packed, chopped; other soft herbs like parsley, cilantro, dill, mint, or tarragon all work.
How to Make Green Goddess Dressing
Prep the herbs and vegetables and have a food processor or high-speed blender ready.
Step 1: Add all ingredients to the food processor. I usually put herbs and scallions in first, then mayo, sour cream, oil, lemon, mustard (or anchovy), garlic, and seasonings.
Step 2: Pulse or process until smooth, about 30–45 seconds. Stop and scrape the bowl if needed, then blend again until the herbs and scallions are finely chopped and incorporated.
Taste and adjust salt, pepper, or lemon as desired.
Step 3: Serve immediately as a dip or dressing, or store in a sealed jar in the refrigerator.
Properly stored in an airtight container and kept pasteurized (no double-dipping), the dressing will keep for about 5 days; some sources say up to 7 days if handled carefully.
Variations & Tips
- Vegan: Swap vegan mayo and a dairy-free yogurt (unsweetened coconut or another plain plant-based yogurt).
- Make it spicy: Add a fresh jalapeño, seeds removed for milder heat.
- Extra creaminess: Use ripe avocado in place of mayonnaise for added fiber and richness.
- Letting the dressing sit overnight intensifies the flavor as the herbs infuse.
- Stir in grated Parmesan for a savory, cheesy note.
- If thin, chill for a couple of hours to thicken or add a little more mayo/sour cream. If too thick, thin with a splash of water or extra lemon juice.
- Add a tablespoon of tahini for earthiness and thickness, or a drizzle of honey or maple syrup for sweet-tang.
Common Questions
Keep the dressing in an airtight container in the refrigerator for up to five days. Freezing is not recommended because the texture and flavor will change.
It’s a creamy, herb-forward dressing traditionally made with mayonnaise, soft herbs (like parsley, cilantro, and basil), garlic, lemon, and sometimes anchovies. The result is a smooth, green sauce used on salads or as a dip.
No. Anchovies add savory depth without tasting fishy, but you can omit them or substitute Dijon mustard or capers for a vegetarian savory boost.
Fresh herbs are recommended to achieve the bright green color and fresh flavor that define Green Goddess dressing.
Yes. Plain Greek yogurt is a good substitute; add a splash of water or lemon if the dressing is thicker than you prefer.
More Dressings and Dips
- Homemade French Onion Dip
- Thai Peanut Dressing
- Avocado Greek Yogurt Ranch Dip
- Chimichurri Sauce
- Tuscan White Bean Dip
- Creamy Cilantro Lime Dressing
- Whipped Feta Cheese Dip
- Honey Mustard Dipping Sauce
Thanks for reading. If you try this Green Goddess Dressing, leave a comment and rating to share how it turned out.
Green Goddess Dressing
Ingredients
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream (or Greek yogurt)
- 2 tablespoons olive oil (or avocado oil)
- 1 garlic clove, sliced
- 2 teaspoons Dijon mustard (or 1 tsp anchovy paste / 2 canned anchovies)
- 1 lemon, juiced (around 2 tbsp)
- 1/2 cup chopped scallions/green onions (or chives)
- 2/3 cup chopped fresh basil, packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a food processor, combine mayonnaise, sour cream, olive oil, garlic, Dijon mustard, lemon juice, scallions, basil, salt, and black pepper.
- Process or pulse until smooth, about 30–45 seconds. Scrape the bowl and blend again if needed. Taste and adjust seasoning.
- Serve immediately as a dip or dressing, or refrigerate in a sealed container.
Notes
Storage:
- Refrigerate in an airtight container for up to 5 days.
- Freezing is not recommended.
Variations & Tips:
- Vegan: use vegan mayo and unsweetened plant-based yogurt.
- Add jalapeño for heat or avocado for extra creaminess.
- Letting it rest overnight deepens the flavor.
- Adjust thickness by chilling or adding water/lemon as needed.
Nutrition
Carbohydrates: 6 g
Protein: 1 g
Fat: 11 g
Saturated Fat: 3 g
Sodium: 578 mg
Fiber: 1 g
Sugar: 1 g
Nutrition information is an approximation.
Additional Info
Share your results and tag the original creator if you like the recipe.