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Green Goddess Dressing served on a plate

Green Goddess Dressing

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Green Goddess dressing is a creamy, herby sauce made with fresh parsley, tarragon, and chives blended with mayonnaise, sour cream, and lemon juice. Its vibrant flavor and smooth texture make it perfect for salads, dips, or sauces. Chill the dressing for at least an hour before serving to meld flavors and enhance the vibrant green color.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 8 servings
Course: Appetizer, Salad Dressing
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup mayonnaise use full-fat for richest texture
  • 0.5 cup sour cream or Greek yogurt, full-fat for closest texture
  • 1 tablespoon olive oil extra-virgin adds flavor; regular keeps neutral
  • 1 cup fresh parsley leaves roughly chopped within 30 minutes of blending
  • 3 tablespoons fresh tarragon roughly chopped
  • 3 tablespoons fresh chives roughly chopped
  • 2 green onions chopped
  • 2 fillets anchovy fillets or 1 teaspoon anchovy paste; mince if using whole fillets
  • 1 clove garlic minced
  • 2 tablespoons lemon juice add slowly to avoid curdling
  • salt to taste
  • black pepper to taste

Equipment

  • Blender or food processor Used to pulse herbs and blend dressing smoothly

Method
 

  1. Roughly chop parsley, tarragon, chives, and green onions. Mince garlic and anchovy fillets if using whole fillets instead of paste.
    1 cup fresh parsley leaves, 3 tablespoons fresh tarragon, 3 tablespoons fresh chives, 2 green onions, 1 clove garlic, 2 fillets anchovy fillets
  2. Add herbs, garlic, and anchovy to blender or food processor. Pulse 5-6 times until finely chopped but not pureed, scraping down sides between pulses.
    1 cup fresh parsley leaves, 3 tablespoons fresh tarragon, 3 tablespoons fresh chives, 2 green onions, 1 clove garlic, 2 fillets anchovy fillets
  3. Add mayonnaise, sour cream, olive oil, and lemon juice to the blender. Blend on low for 10-15 seconds until smooth with no visible herb chunks.
    0.75 cup mayonnaise, 0.5 cup sour cream, 1 tablespoon olive oil, 2 tablespoons lemon juice
  4. Add salt and black pepper to taste. Blend for 5 seconds to incorporate seasoning. Taste and adjust lemon juice or salt if needed.
    salt, black pepper, 2 tablespoons lemon juice
  5. Transfer dressing to an airtight container and refrigerate for at least 60 minutes. Stir before serving to recombine if any separation occurs.

Notes

  • Use cold ingredients to ensure a stable, smooth emulsion that won't separate.
  • Pulse herbs briefly to preserve vibrant green color and fresh flavor.
  • Chill dressing for at least one hour to meld flavors and deepen the color.

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