Green Goddess Salad Dressing (no anchovies) starts with a creamy base and is loaded with fresh herbs. It’s refreshing, bright, tangy, and seriously delicious! This easy-to-make salad dressing is great as a dip with fresh vegetables, over salads, in sandwiches and wraps.
Are you looking for more homemade dressings and sauces? Try my Caesar Dressing (no anchovies), Houston’s Restaurant Buttermilk Garlic salad dressing,
GREEN GODDESS SALAD DRESSING (no anchovies)
This dressing is made with a creamy base of Greek yogurt, with lots of basil and parsley. It’s fresh and tangy with a nice bright flavor. Making it from scratch only takes 5 minutes in your food processor!
What does it taste like? I think of Green Goddess as a very strong Ranch dressing. Ranch with all the herbs! There’s a hint of garlic and citrus. Dill gives it a fresh bright taste. Green onion gives it an earthy contrast to the fresh herbs.
GREEN GODDESS DRESSING SUBSTITUTIONS
You can substitute a lot of the ingredients in Green Goddess dressing but it should always include a creamy base, lemon juice, and lots of fresh green herbs.
Also, consider using herbs like mint, dill, tarragon, or cilantro. Furthermore, try spinach and kale. As well, you can use green onions or chives.
You can use mayonnaise and/or sour cream instead of Greek yogurt.
Finally, if you don’t mind anchovies try them or even drained and rinsed capers.
HOW TO MAKE GREEN GODDESS DRESSING
I prefer to mix this together and allow it to sit in the refrigerator for a few hours. However, in a pinch, you can make and serve it right away.
To make, simply blend all the ingredients together until creamy, smooth, and green with pretty little flecks of herbs.
HOW TO STORE
Store your homemade dressing in an airtight container in the fridge for 5 days.
MORE DRESSINGS TO LOVE
GREEN GODDESS SALAD DRESSING
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- 1 cup plain greek yogurt
- ¼ cup olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 cup fresh basil roughly chopped
- 1 cup fresh parsley roughly chopped
- ¼ cup green onion chopped
- 1 tablespoon fresh dill
- Add all of the ingredients to a high-speed food processor.
- Process on high for about 45-60 seconds until there are no lumps. (I use the purée setting.)
- Serve over salad.