I’m all about making my own sauces, and this homemade Green Goddess Salad Dressing steals the show! Herby, citrus-spiked, creamy, and delish. Tastes great with chicken, pita sandwiches, any form of potato, and so much more!
We’re almost to the new year, so I’ve started to whip up classic recipes… but with a healthy twist. If you’re looking for more new years-ish recipes, make sure to try my Protein-Packed Chicken Salad with Apples for lunch, this Vietnamese Cold Noodle Salad with Vinaigrette as a side dish, and my Unbelievably Refreshing Strawberry Mango Pico de Gallo with chips when entertaining guests!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
The thing I love about Green Goddess Salad Dressing is the fact that it uses SO MANY HERBS (and no mayonnaise)! I always have a plethora of fresh herbs on hand, as I help write recipes for Soli Organic (the largest organic herb grower in the US). They’re a wonderful partner, and I’m just smitten with everything they grow (which now includes lettuce as well! Make sure to check out my Fajita Lettuce Wraps made with their Crispy Romaine!) Now here’s all the items you need to make this fabulous dressing / dip!
- Greek Yogurt (I prefer Whole or 2%)
- Lemon
- Dill
- Parsley
- Cilantro
- Garlic
- Dehydrated Onion Flakes
- Capers
- Chives
- Salt + Pepper
- Olive Oil
I prefer to whip everything together in a food processor, but I’m assuming a blender would also work, too. Just make sure to wipe down the sides a few times as you’re blending.
MORE CONDIMENT RECIPES:
10-Minute Roasted Red Pepper Cream Sauce
Tomatillo Salsa Verde with Avocado
South American Parsley and Cilantro Chimichurri
Scratch-Made Creamy Italian Salad Dressing
Quick and Easy Irish Beer Cheese Dip
Authentic In-n-Out Burger Sauce
Tangy Alabama White Sauce (a blog favorite!)
VIEW ALL RECIPES BY CLICKING HERE!
- 1 cup whole Milk or 2% Greek Yogurt
- Juice of ½ Lemon
- ¼ cup Fresh Dill
- 1 cup Freshly Chopped Parsley
- ½ cup Fresh Cilantro
- 1 Large Garlic Clove
- 2 tbsp. Dehydrated Onion Flakes
- 2 tbsp. Capers
- 2 tbsp. Chopped Chives
- ¼ tsp. Salt + ¼ tsp. Black Pepper
- 1 - 2 tbsp. Olive Oil
- Place all ingredients in a food processor and pulse until smooth. Enjoy immediately.
NOTES ON THIS RECIPE:
- Have fun with the herbs! The ones I used here is what I had on hand, but this would taste great with mint or even tarragon! Play around until you find the mixture you enjoy most. I typically start with the parsley and chives, then go from there.
- Traditional Green Goddess Dressings include anchovies. Since I don’t keep those on hand, I substitute that with salty capers. If you’d like to swap back to the anchovies instead… go for it!
- Any leftovers should be stored in an airtight container, refrigerated, and enjoyed within the next 2 days.
PIN THIS FOR LATER:
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