Green Goddess Dressing

This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: About 2 cups
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1/2 cup plain whole-milk yogurt

1/2 cup mayonnaise

1 tightly packed cup fresh basil leaves

1 tightly packed cup fresh dill, tough stems removed

1 tightly packed cup fresh parsley leaves

1/2 cup fresh chives (about 1 small bunch), roughly chopped

1 clove garlic

1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice

1 tablespoon sherry vinegar

Kosher salt and freshly ground black pepper


  1. Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.