Green Goddess Vibrant Dressing (Print Version)

A fresh, tangy dressing bursting with herbs and citrus, perfect for salads or dips.

# Components:

→ Dairy & Base

01 - 1/2 cup plain Greek yogurt (full-fat or low-fat)
02 - 1/4 cup mayonnaise

→ Fresh Herbs

03 - 1/4 cup fresh parsley leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh tarragon leaves
06 - 2 tablespoons fresh basil leaves

→ Aromatics & Flavor

07 - 2 tablespoons fresh lemon juice
08 - 1 small garlic clove
09 - 2 anchovy fillets (optional)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - 1–2 tablespoons milk or water, to thin if desired

# Directions:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, optional anchovy fillets, and Dijon mustard into a blender or food processor.
02 - Blend the mixture until smooth and evenly green, scraping down the sides as needed to ensure uniform consistency.
03 - Taste and adjust seasoning with salt and freshly ground black pepper according to preference.
04 - If a thinner texture is preferred, gradually blend in milk or water one tablespoon at a time until desired consistency is reached.
05 - Transfer the dressing to a container, cover, and refrigerate for a minimum of 30 minutes to allow flavors to develop fully.
06 - Serve chilled as a salad dressing, dip, or drizzle over dishes.

# Expert Advice:

01 -
  • It transforms ordinary vegetables into something so vibrant and craveable that even picky eaters ask for seconds.
  • Ready in 10 minutes, which means you can throw dinner together without the kitchen becoming a disaster zone.
  • One batch covers salads, grain bowls, grilled vegetables, and last-minute dips when friends drop by.
02 -
  • Fresh herbs are absolutely non-negotiable here; dried herbs create a dusty, bitter taste that ruins the entire dressing—I learned this the hard way when I tried to use what was in my spice cabinet.
  • If you're hesitant about anchovies, add them anyway but taste first because they dissolve and add umami without fishy flavor—they're not optional if you want the professional depth that makes people ask what's special.
  • Chilling is crucial because the flavors actually shift and become more vibrant after sitting; making it right before serving misses the magic.
03 -
  • Invest in a microplane or fine grater for the garlic—it minces so finely that you avoid bitter chunks while keeping the raw punch intact.
  • If using anchovies and you're worried about the flavor being too strong, paste them in a mortar and pestle first, which distributes them more evenly than leaving them whole.
  • Make the dressing the day before if you're serving it at a dinner—the flavor deepens overnight in a way that never happens the same day you blend it.
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