Green Goddess Dressing
The herb-packed classic: parsley, chives and tarragon blended into a creamy, lemony base, with a little anchovy for savory depth. Use it on salads, as a dip or over grilled salmon.
Nutrition per serving
2 tbsp- Net carbs
- 1g
- Calories
- 102kcal
- Protein
- 0.8g
- Fat
- 11g
- Total carbs
- 1.2 g
- Fiber
- 0.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Avocado (dairy-free): A ripe avocado replaces the sour cream for the thick, bright green version that’s popular now, with no dairy at all.
- Blend the avocado with the other ingredients, adding water until the dressing pours. Avocado darkens as it sits, so use it within 2 days.
Vegetarian (no anchovy): Capers bring the briny, savory note instead of anchovies.
- Blend the capers in place of the anchovies, and add a pinch more salt to taste.
Lighter (Greek yogurt): Greek yogurt replaces the mayonnaise for a tangier dressing with far fewer calories.
- Blend as written with the yogurt in place of the mayonnaise. It’s thicker, so you may need all of the water.
Estimated cost $3.94 for 10 servings ($0.39 each) · how we estimate
Instructions
-
Put the mayonnaise, sour cream, parsley, chives, tarragon, anchovies, garlic and lemon juice in a blender or food processor.
-
Blend 30–60 seconds, scraping down the sides once, until smooth and pale green with tiny flecks of herbs.
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Season with salt and pepper (the anchovies are salty, so taste first). Thin with water for a pourable dressing, or leave it thick for dipping.
-
Chill at least 30 minutes so the flavors come together.
Tips for success
-
The anchovies don’t taste fishy here; they melt into the dressing and add savory depth. About 1 teaspoon of anchovy paste works too. - Swap the herbs freely: basil, dill, mint or a little cilantro all suit the dressing. Keep the total to about ¾ cup packed.
- Toss with crisp romaine or a Cobb salad, spoon over salmon, or serve it as a dip with raw vegetables.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Press plastic wrap onto the surface before closing the jar to keep the green color bright for longer.
Refrigerate in a sealed jar up to 5 days. Stir before using; the color dulls slightly as it sits.
Variations
3 variations, each with its own ingredients and macrosAvocado (dairy-free)
DietA ripe avocado replaces the sour cream for the thick, bright green version that’s popular now, with no dairy at all.
- sour cream → ripe avocado
0.8 g net · 103 kcal · 0.8 g protein · 11 g fat · ≈$0.44 per serving (−0.2 g net carbs vs the original)
Vegetarian (no anchovy)
DietCapers bring the briny, savory note instead of anchovies.
- anchovy fillets → capers
1.1 g net · 101 kcal · 0.6 g protein · 11 g fat · ≈$0.38 per serving (+0.1 g net carbs vs the original)
Lighter (Greek yogurt)
SwapGreek yogurt replaces the mayonnaise for a tangier dressing with far fewer calories.
- mayonnaise → full-fat plain Greek yogurt
1.4 g net · 38 kcal · 1.7 g protein · 2.9 g fat · ≈$0.42 per serving (+0.4 g net carbs vs the original)
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