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Homemade Green Goddess Dressing

This Green Goddess Dressing is pure liquid sunshine. It's the kind of recipe that makes you want to invite everyone over, just to share how incredible it is. And the best part? It’s ridiculously easy and comes together in mere minutes.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Dip, Dressing
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mayonnaise The creamy, dreamy base that brings it all together.
  • 3/4 cup whole milk Greek yogurt, or sour cream For an extra tangy kick and a delightful creaminess. Greek yogurt adds a nice protein boost, too!
  • 1 cup packed fresh basil leaves Fresh herbs are the heart of this dressing. Basil brings that sweet, aromatic note.
  • 1/2 cup chopped dill Dill is key for that classic Green Goddess flavor. It's so fresh and herbaceous!
  • 3 Tbsp lemon juice, from 2 lemons Brightness in a bottle! Fresh lemon juice is non-negotiable here.
  • 1 Tbsp dijon mustard, or 2 oil-packed anchovy filets, or 1 tsp anchovy paste This is where you get that umami depth. Don't shy away from the anchovies if you're feeling adventurous – they totally make it! Dijon is a great alternative if you prefer.
  • 1 garlic clove Peeled and quartered. Just a little punch of garlic for that savory goodness.
  • 3/4 tsp fine sea salt To bring out all the beautiful flavors. Or more to taste.
  • 1/2 tsp freshly cracked black pepper For a little warmth and zing.

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • airtight container

Method
 

  1. Step 1: Grab your trusty blender or food processor. Toss in the mayonnaise, Greek yogurt (or sour cream), packed basil leaves, chopped dill, fresh lemon juice, Dijon mustard (or your anchovy of choice), that little garlic clove, sea salt, and black pepper. Now, blend it all on high speed for about 30 to 45 seconds. You want it to be super smooth and beautifully green!
  2. Step 2: Give it a little taste. Does it need a bit more tang? Add a splash more lemon juice. Not quite salty enough? Sprinkle in a pinch more salt. This is your chance to make it perfectly yours.
  3. Step 3: You can use this glorious dressing right away, or pour it into a cute jar or airtight container and pop it in the fridge. It’ll thicken up as it chills, which is totally normal. It stays wonderfully fresh in the refrigerator for up to a week. If you notice any slight separation after it's been chilling, just give it a good stir before serving. It’s fantastic on salads, as a dip for veggies, or even drizzled over chicken.

Notes

Feel free to swap out some of the basil or dill for other fresh herbs like parsley, chives, or even a touch of tarragon. Add a pinch of red pepper flakes or a tiny bit of jalapeño for a little heat. If you want an even richer dressing, you can add a tablespoon or two of avocado. If you're not a fan of anchovies and don't have Dijon, a teaspoon of Worcestershire sauce can add a nice savory depth.