The Creamiest Green Goddess Dressing You’ll Make on Repeat

Name: Green Goddess Dressing
Prep time: 5 min
Total time: 5 min
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 of 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

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This Green Goddess Dressing is creamy and fresh, featuring basil, scallions, and sour cream. Ready in just 5 minutes, this silky smooth dressing is perfect for drizzling over vibrant salads or using as a flavorful dip for veggies and crackers.

A white bowl of green goddess dressing being scooped with a spoon, surrounded by fresh vegetables.

What I love about this dressing is that it’s quick to make and so versatile, as you can customize it based on whichever fresh herbs you have on hand. In the summertime, when there’s an abundance of fresh basil, that’s often what I blend in. I like to use parsley in the winter for an earthy flavor or sometimes tarragon for an aniseedy kick.

I also like to make it for drizzling over burrito bowls, using cilantro in the dressing instead. I’ve even used it to make a refreshing vegan pasta salad with artichoke and cabbage. It’s simple and delicious with a bit of zing from the lemon juice and mustard. It is also a fun green veggie dip you can serve for St. Patrick’s Day.

For more creamy, herby recipes, try my Homemade Basil Pesto and my Homemade Ranch Dressing.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

0 mins

Ingredients Needed

Below are the ingredients you’ll need to make Green Goddess Dressing. The full quantities are listed on the recipe card further down the post.

ingredients to make green goddess dressing.

Light mayonnaise: Creates a silky-smooth texture and adds body to the dressing. Full-fat mayo also works if you don’t mind a higher-fat dressing.
Light sour cream: For a creamy, dairy-rich tang, I use low-fat sour cream or, sometimes, Greek yogurt. Full-fat sour cream is also delicious here if you want a more indulgent dressing.
Olive oil: Helps to create a creamy texture and adds a bit of peppery flavor, too. Use extra-virgin olive oil for the best taste. Avocado oil also works well.
Garlic: Fresh garlic is best here; it rounds out the creamy dressing flavors. Garlic powder can be used in a pinch.
Dijon mustard or anchovies: For a savory kick, I like to add mustard or anchovies to the dressing. If I’m looking for a more Caesar-style flavor, I use tinned anchovies instead.
Lemon juice: Freshly squeezed lemon juice has the best flavor and enhances the herbs’ flavor. Lime juice or apple cider vinegar also works well.
Scallions: Add a light, onion-y flavor that pairs so well with the sour cream. Chives can be swapped in, if preferred.
Fresh basil: My favorite soft herb is basil for its lightly aromatic flavor. Use whatever you have on hand: dill, parsley, cilantro, mint, and tarragon all work really well.

How to Make Green Goddess Dressing

First, clean and prepare all the veggies and herbs. Gather all the ingredients and grab your food processor.

Step 1: In a food processor, add all the ingredients for the dressing. It doesn’t matter what goes in first, but I like to put in the herbs and veggies first, then the yogurt, seasonings, and everything else.

process shot to make green goddess dressing.

Step 2: Process or pulse until smooth for about 30-45 seconds.

✏️ I like to blend just enough to make sure the onions and fresh herbs are finely chopped, not chunky. Once it is smooth enough to my liking, I will taste and adjust the salt if needed, then pulse a few more times.

A closeup of a spoonful of green goddess dressing hovering over a bowl.

Step 3: Serve as a dip with veggies, use as a salad dressing, or store in a lidded jar in the fridge for up to 5 days.

✏️ If you are careful with not double-dipping and not contaminating it, this dressing should last up to 7 days. But I usually recommend 5 days.

Variations & Tips

Make it vegan: Use vegan mayo in place of the light mayo, and coconut yogurt in place of the light sour cream. Just be careful not to use sweetened coconut yogurt. Any dairy-free yogurt option will work.
Spice it up: Blend in a fresh jalapeño (seeds removed if you want it milder).
Add extra veggies: Swap the mayonnaise for ripe avocado to give this dressing a super-creamy texture and added fiber.
The dressing’s flavor becomes more intense if you let it sit in the fridge overnight, as the flavors have time to infuse.
For a more savory flavor, blend in a generous handful of finely grated Parmesan cheese.
If the dressing seems a bit thin, chill it in the fridge for a couple of hours to thicken.
Blitz in a tablespoon of tahini paste for an earthy flavor and thicker texture.
Add a drizzle of honey or maple syrup for a sweet-tangy flavor.
If the dressing is too thick, adjust the texture with a splash of water until it reaches the desired consistency.

hand holding a slice of cucumber and dipping it in the dressing.

Common Questions

How do I store it?

Store the dressing in an airtight container in the fridge for up to 5 days. Freezing is not recommended.

What is green Goddess Dressing?

It’s a creamy, herbal dressing usually featuring mayonnaise, soft herbs (like parsley, cilantro, and basil), garlic, lemon, and anchovies. This is all blended up to give it a velvety, slightly thick texture that can be used on salads or as a dip.

Do I have to use anchovies?

No. Adding anchovies to the dressing gives it an umami, salty flavor (without making it taste fishy), but it’s totally optional. Dijon mustard or capers make great substitutes, as they add savory flavor while being vegetarian-friendly.

Can I use dried Herbs?

This is not recommended for Green Goddess Dressing, as fresh herbs are quite important for achieving the key green color and fresh flavor

Can I use Greek Yogurt instead of sour cream?

Yes. You can replace the sour cream with plain or Greek yogurt. If the dressing is too thick, you can add a splash of water to thin it out.

More Dressings and Dips

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.