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Creamy Green Goddess Salad Dressing

Creamy Green Goddess Salad Dressing

This herb-packed green goddess dressing blends greek yogurt, fresh parsley, basil, chives, lemon, garlic, and olive oil into a bright, creamy sauce. Spoon it over crisp salads, grilled vegetables, grain bowls, or roasted potatoes.

Prep: 15 min · Total: 15 min · Serves: 8

Ingredients

  • 0.25 cup fresh basil leaves (packed)
  • 1 cup plain greek yogurt (whole-milk)
  • 2 tbsp cold water (plus more as needed)
  • 0.25 cup mayonnaise
  • 0.25 tsp black pepper (freshly ground)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp capers (drained)
  • 0.5 tsp fine sea salt
  • 2 tbsp fresh lemon juice
  • 0.5 cup fresh parsley leaves (packed)
  • 0.25 cup fresh chives (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp dijon mustard

Instructions

  1. Set a blender or food processor on the counter with the heat off, and place a rubber spatula, measuring spoons, and an airtight 2-cup jar nearby so the dressing can be mixed and stored efficiently.
  2. Rinse the 0.5 cup packed fresh parsley leaves, 0.25 cup packed fresh basil leaves, and 0.25 cup chopped fresh chives under cool running water in a colander for about 30 seconds, then dry them thoroughly in a salad spinner or on clean kitchen towels until no visible water remains.
  3. Add the 1 cup whole-milk plain Greek yogurt, 0.25 cup mayonnaise, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 tbsp drained capers, 2 minced garlic cloves, and 1 tsp Dijon mustard to the blender jar with the heat off.
  4. Add the dried parsley, basil, and chives to the blender jar, then sprinkle in the 0.5 tsp fine sea salt and 0.25 tsp freshly ground black pepper so the seasoning is evenly distributed before blending.
  5. Secure the blender lid and blend on medium speed with no heat for 20 seconds, stopping when the herbs begin to break down and the dressing turns pale green but still looks slightly speckled.
  6. Stop the blender, remove the lid, and scrape down the sides of the jar with a rubber spatula for about 30 seconds so any whole herb leaves or garlic pieces are pushed back toward the blades.
  7. Add 2 tbsp cold water, replace the lid, and blend on high speed with no heat for 30 to 45 seconds, until the dressing is smooth, creamy, and pourable with small green flecks throughout.
  8. Check the texture by dipping a spoon into the dressing over the blender jar; if it falls in thick dollops rather than a slow ribbon, blend in additional cold water 1 tsp at a time with no heat for 5 seconds after each addition until it reaches salad-dressing consistency.
  9. Taste the dressing with a clean spoon and adjust only if needed, blending with no heat for 5 seconds after any addition, until the flavor is tangy, herbaceous, lightly garlicky, and balanced.
  10. Transfer the dressing to an airtight jar with a spatula, cover, and refrigerate with no heat for at least 10 minutes before serving so the herbs and garlic mellow and the dressing looks evenly green and creamy.

Nutrition (per serving)

  • Calories: 109
  • Protein: 3 g
  • Fat: 9 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Sugar: 1 g
  • Sodium: 240 mg

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