Save There's this moment on a quiet Tuesday afternoon when I was rifling through my fridge, staring at a sad collection of wilting herbs, when I decided to stop throwing them away and start blending them into something useful. That's how this green goddess dressing came to life—not from a recipe book, but from refusing to waste those fragrant sprigs of tarragon and basil that had cost me actual money. Now I make it nearly every week, and it's become the reason I actually use all those expensive herb bundles instead of composting them in defeat.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I served this at a potluck where someone's overly complicated grain bowl needed rescuing, and a friend I hadn't seen in months kept dipping vegetables into this and asking what was in it like it was some kind of secret sauce. That's when I realized this dressing is the kind of thing that makes people think you're fancier in the kitchen than you actually are.
Ingredients
- Greek yogurt: Use full-fat if you want richness, or low-fat if you're watching calories—both work, but full-fat feels more luxurious and forgiving.
- Mayonnaise: This is your emulsifier and the silent hero that makes everything creamy and cohesive.
- Fresh parsley: Mild and grounding, it's the base note that lets the other herbs shine.
- Fresh chives: They add a whisper of onion without the bite, so your dressing stays smooth instead of choppy.
- Fresh tarragon: Slightly sweet and anise-like, this is where the magic lives—don't skip it.
- Fresh basil: Just enough to add brightness without overpowering everything else.
- Lemon juice: The acid that wakes everything up and keeps the color vivid and green.
- Garlic clove: One small clove, because more than that and you're basically making a vampire-repellent sauce instead of a dressing.
- Anchovy fillets: Optional, but if you use them, no one will know they're there—they just make everything taste more intentional.
- Dijon mustard: A touch of this adds subtle complexity and helps everything emulsify properly.
- Salt and black pepper: Taste as you go, because you're the boss of seasoning here.
- Milk or water: Keep this on hand if your dressing ends up too thick, which happens sometimes and is totally fine.
Instructions
- Gather and prep your herbs:
- Roughly chop everything green—parsley, chives, tarragon, basil—so your blender doesn't have to work as hard. Fresh herbs blend faster when they're already broken up a bit.
- Build your base:
- Put the yogurt and mayo into your blender first, then layer in the herbs, lemon juice, garlic, anchovies if using, and mustard. This order matters because it keeps things from getting stuck at the bottom.
- Blend until vibrant:
- Start on low and gradually increase speed until everything is smooth and that gorgeous green color appears. Stop and scrape down the sides a few times—little herb bits like to hide up there.
- Taste and adjust:
- This is crucial: taste it, then add salt and pepper slowly. You might be surprised how much seasoning you need, and you can always add more but you can't take it back.
- Thin if needed:
- If it's thicker than you want, add milk or water one tablespoon at a time and blend gently until you hit your sweet spot for drizzling or dipping.
- Chill and let it settle:
- Transfer to a jar and refrigerate for at least thirty minutes—this lets the flavors get to know each other and somehow tastes even better than fresh.
Save There's something almost meditative about how this dressing brings people together—it turns plain roasted chicken into something worth talking about, and suddenly everyone's eating their vegetables without thinking about it. That's when I know I've made something that matters in the kitchen.
What Makes This Different
Most green dressings out there are either too thick, too herby, or taste like they came from a bottle from last year. This one lives in that perfect middle ground where the herbs taste bright and fresh but the yogurt and mayo keep everything from tasting sharp or thin. The secret is respecting each ingredient instead of letting one bully the others.
Ways to Use This Beyond Salad
I've learned that this dressing is way more versatile than just tossing it on lettuce. Spread it on sandwiches, drizzle it over roasted vegetables, dollop it on grilled fish, swirl it into grain bowls, or use it as a dip for crudités at parties when you want to look like you actually planned ahead. One of my favorite moves is to coat roasted potatoes in it while they're still warm—it's become my version of a fancy potato salad.
Making It Your Own
The beauty of this dressing is that it's forgiving enough to experiment with. Swap tarragon for dill if you're going for a different vibe, use cilantro if you want something brighter, or add a tiny pinch of fresh mint if you're feeling adventurous. The ratio stays the same, but the flavor can shift based on what you have and what you're craving. Once you understand how the herbs, dairy, and acid work together, you're basically creating new dressings every time.
- For a vegan version, plant-based yogurt and mayo work just fine—most people won't even notice the difference.
- If you're going to add anchovies, paste them into a little oil first so they distribute evenly instead of lurking in sad little bits.
- Make extra and freeze it in ice cube trays for whenever you need a small hit of green goodness.
Save This dressing has quietly become the thing my friends ask me to bring to gatherings, and honestly, I'm not mad about it. It's simple enough that it never feels like work, but impressive enough that it always feels like I cared.
Recipe FAQ
- → What herbs are used in this dressing?
Parsley, chives, tarragon, and basil create the fresh, vibrant herb profile.
- → Can this dressing be made vegan?
Yes, by substituting plant-based yogurt and mayonnaise and omitting anchovies.
- → How can I adjust the consistency?
Thin it by blending in milk or water, one tablespoon at a time, until desired texture is reached.
- → What dishes pair well with this dressing?
Great with salads, crudités, grilled vegetables, grain bowls, or as a sandwich spread.
- → How long can this dressing be stored?
Properly refrigerated, it keeps fresh for up to 4 days.