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Green Goddess Dressing

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.

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.