This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 1/4 cups dressing; multiply if desired.
1 cup plain Greek yogurt, preferably full-fat (made with whole milk)
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to 1/4 cup chives or green onion (sliced into 1/2″ segments)
Optional: Up to 2 tablespoons fresh tarragon leaves
1 medium clove garlic, roughly chopped
1/2 teaspoon fine sea salt
Lots of freshly ground black pepper, to taste
Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
Make it vegan: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).
Make it spicy: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.
Recommended equipment: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.
▸ Nutrition Information
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