This creamy Green Goddess Dressing is fresh, herby, and so full of flavor. You’ll want to put it on everything! Packed with bright herbs, garlic, lemon, and a hint of spice, it’s perfect for drizzling over salads, dipping veggies, or spooning onto grain bowls.

A bowl full of green goddess dressing with a small wooden spoon dipped inside

Table of Contents

What Makes Green Goddess Dressing So Good?
What You’ll Need
How to Make Green Goddess Dressing
Tips for Success
Variation Ideas
Ways to Use Your Dressing
How to Store Extras
Get the Recipe

This easy 5-minute Green Goddess Dressing is tangy, herby, and garlicky with just the right touch of sweetness and a subtle kick. It’s the kind of dressing that can take any salad from meh to crave-worthy in seconds. I use Greek yogurt instead of mayo to keep it light and creamy, and blend in fresh lemon juice, garlic, honey, and a big handful of herbs for that classic Green Goddess flavor. It’s bright, bold, and seriously hard to resist—I’ve definitely caught myself licking the spoon more than once.

What Makes Green Goddess Dressing So Good?

Big flavor, fresh ingredients. Packed with garlic, lemon, and a blend of herbs, it’s bright, zesty, and seriously addictive.
Lightened-up and creamy. Greek yogurt gives you that rich texture without the heaviness of mayo.
Ready in five minutes. Just toss everything into a blender and you’re done—no chopping, no simmering.
So versatile. Drizzle it on salads, spoon it over grain bowls, or use it as a dip for veggies and pita chips.

Greek yogurt, honey, basil, tarragon and the rest of the ingredients on a marble countertop

What You’ll Need

Because this dressing is blended in a food processor, there’s no need for any slicing or dicing of the ingredients. Right on! Here’s a quick look at what you’ll need. Don’t forget to scroll down to the recipe card below for a printable list.

Plain Greek Yogurt: Use a plant-based brand if you need your dressing to be dairy-free and vegan.
Fresh Herbs: Parsley, basil, and tarragon.
Garlic Clove
Green Onions: Or chives – I like to slice these up so they blend a bit easier, but you don’t have to.
Lemon Juice: Put that bottled juice away! It’s best to squeeze it from a fresh lemon.
Olive Oil: Avocado oil is another good option.
Honey: You can also use agave or maple syrup.
Salt & Pepper
Red Pepper Flakes: I like to use a very small amount to add a tinge of heat without overpowering the dressing.

How to Make Green Goddess Dressing

This light and creamy dressing is definitely in the running for the world’s easiest condiments. You simply blend the ingredients in a food processor or a high-speed blender until the mixture is smooth. That’s all there is to it!

All of the dressing ingredients inside of a blender on a kitchen countertop — Add ingredients to your food processor.

The fully blended dressing inside of a blender on a marble surface — Add ingredients to your food processor.

Tips for Success

Add the Wet Ingredients First: If you add the liquids and softer ingredients to your food processor first, everything will combine a bit more seamlessly.
Don’t Have a Blender or Food Processor? Don’t worry. It may be slightly more time-consuming, but you can mince the herbs and garlic yourself (as finely as you can) and whisk everything together in a mixing bowl.
Make It Ahead of Time: This salad dressing tastes even better after it gets a chance to sit in the fridge for a while. Make it a few hours in advance for unbeatable flavor.

Variation Ideas

Blend in half an avocado: This adds even more creaminess and a little boost of healthy fats.
Swap Out the Yogurt for Sour Cream: It gives the dressing a richer, tangier flavor. Great if you’re craving something extra indulgent.
Add Anchovies or Capers: Blend in 1–2 anchovy fillets or 1 tablespoon of drained capers for a salty, umami boost.
Substitute the Citrus Juice for White Wine Vinegar: It’ll still have that bright tang, just with a slightly different edge.
Spice It Up with a Jalapeño: Add ½ a jalapeño (seeds removed for less heat) and blend it right in.

A bowl of green goddess dressing on a plate with fresh veggies

Ways to Use Your Dressing

First and foremost, I have to suggest whipping up this wholesome Green Goddess Salad. It was literally made to be tossed with this dressing! Other salads that go well with green goddess dressing include Greek Chicken Salad and Southwestern Cobb Salad.

When I’m not pairing it with a salad, I’m most likely using this condiment as a dip for raw veggies and crusty slices of bread. I also love folding it into lettuce wraps, adding it to grain bowls, and spooning it over things like Grilled Steak and Roasted Salmon. You really can’t go wrong!

How to Store Extras

This particular homemade salad dressing will stay fresh in the fridge for up to 5 days. I like to keep it in a large glass mason jar, but any airtight container will do. You may need to shake or stir it before you use it if it’s been idle for a while.