Green Goddess Dressing (California Herb Yogurt–Mayo Sauce)

Creamy, Herb-Packed Dressing for Salads, Bowls, and Veggies

Green Goddess Dressing is a classic California sauce and dressing made with soft herbs, garlic, lemon, and a creamy base. It’s bright, fresh, and versatile—perfect as a salad dressing, dip for crudités, or drizzle for grain bowls and grilled proteins.

Sauces and Dips

Cook ModePrint

Green Goddess Dressing (California Herb Yogurt–Mayo Sauce)

Green Goddess Dressing is a classic California sauce and dressing made with soft herbs, garlic, lemon, and a creamy base. It’s bright, fresh, and versatile—perfect as a salad…

TypeDressings

DifficultyEasy

CuisineAmerican

Ingredients

Batch½×1×2×

Copy

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup fresh parsley leaves, lightly packed
• 1/4 cup fresh chives, roughly chopped
• 2 tablespoons fresh tarragon leaves (or 1 tablespoon if strong)
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove
• 2 anchovy fillets in oil, drained (optional but classic)
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1–3 tablespoons cold water or milk, as needed to thin

Instructions

1. Blend the baseAdd mayonnaise, Greek yogurt or sour cream, lemon juice, lemon zest, garlic, and anchovy if using to a blender or food processor.
2. Add the herbsAdd parsley, chives, and tarragon. Blend until smooth and green, scraping down the sides as needed.
3. Adjust the consistencyIf too thick, blend in cold water or milk 1 tablespoon at a time until pourable but still creamy. Season with salt and black pepper to taste.
4. ChillRefrigerate for 20–30 minutes before serving.

Serving Ideas

Drizzle over green salads, grain bowls, or roasted vegetables

Use as a dip for crudités, chips, or roasted potatoes

Spoon over grilled chicken, shrimp, salmon, or tofu

Spread in sandwiches or wraps as an herby alternative to mayo

Tips from @saucesanddips

Use soft-stemmed herbs (parsley, chives, tarragon) for a smooth, bright green finish.

Skip the anchovies for a vegetarian version; add an extra pinch of salt or a few capers for depth.

Keeps 3–4 days refrigerated in a sealed jar; stir before serving as it can thicken in the fridge.

Tag your recreations with #saucesanddips and follow @saucesanddips on Instagram: https://www.instagram.com/saucesanddips