Green Goddess Dressing

Name: Green Goddess Dressing
Prep time: 5 min
Yield: 4 to 6
Ingredients: 1 cup whole milk Greek yogurt*; 1 cup fresh parsley; 1 cup mixed soft leafy herbs; 2 tablespoons chopped chives; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 2 teaspoons capers; 1 garlic clove; ¼ teaspoon sea salt; freshly ground black pepper

User Reviews

5.0

357 reviews

Excellent

Prep Time
5 mins
Servings
4 to 6
Course
Appetizer
Cuisine
American

Green Goddess Dressing

Iris Warren

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This easy green goddess dressing is creamy, bright, and delicious! I most often make it with Greek yogurt, but it also works wonderfully with cashew cream. See the recipe notes below for this easy vegan variation.

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Ingredients

Servings

1 cup whole milk Greek yogurt*
1 cup fresh parsley
1 cup mixed soft leafy herbs dill, mint, tarragon and/or cilantro
2 tablespoons chopped chives
2 tablespoons fresh lemon juice plus ½ teaspoon zest
1 tablespoon extra-virgin olive oil
2 teaspoons capers
1 garlic clove
¼ teaspoon sea salt
freshly ground black pepper

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Instructions

In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.

Equipments used:

Notes

Makes just over 1 cup
*To make this vegan: Use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If your dressing is too thick, mix in little water or more olive oil. This version will not work in a food processor because the cashews won’t get as creamy as they do in a blender.