My creamy, dreamy, beautifully verdant Green Goddess Dressing recipe is a no-fail way to jazz up any salad or veggie platter with fresh, herby flavor. Plus, homemade salad dressing is a snap to make with a food processor—just measure, blitz, and eat!
Do you ever have those days where your body just craves ALL the vegetables? I feel like the hotter the weather, the more it happens. (I mean, summer is the best season for veggies.) But, just munching on a bag of carrot sticks or a pile of spinach is kinda boring. That’s where this green goddess salad dressing comes into play!
This herbaceous and surprisingly high-protein salad dressing is absolutely packed to the brim with fresh flavor. It is also super versatile—the thick, creamy consistency is excellent for dipping, though it can easily be thinned out to be pourable.
If you love my fresh basil vinaigrette, chances are you’ll also love this green goddess yogurt dressing—it’s like a creamier, more ranch-adjacent cousin! So, if you’ll excuse me, I have to go make a grilled steak salad with this yummy dressing-meets-dip. It’s just one of those veggie-craving days!
Jump to:
- What is green goddess dressing?
- What does it taste like?
- Why You’ll Love This Healthy Green Goddess Dressing Recipe
- Ingredients Needed
- Substitutions
- How To Make Green Goddess Dressing
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Greek Yogurt Green Goddess Salad Dressing Nutrition
- Pricing Info
- Other Homemade Dressings & Dips
- Recipe
What is green goddess dressing?
The original green goddess dressing recipe was first debuted in San Francisco in the 1920’s. At the time, there was a popular play called “The Green Goddess”—chef Philip Roemer made this dressing in tribute.
Traditionally, this creamy dressing is made with a base of mayo or sour cream, a bevy of fresh herbs, a squeeze of lemon juice for brightness, and anchovies for a pop of umami goodness. My health-ified version swaps out the sour cream for high-protein greek yogurt, adds a big ol’ handful of baby spinach, and uses parmesan instead of anchovies so it’s vegetarian-friendly!
What does it taste like?
The first flavor that hits is a mix of sweet, peppery basil and lemony parsley—in other words, it tastes super fresh. Next you’ll get a bit of allium sharpness from the trio of chives, shallots, and garlic, balanced out by the creamy tang of yogurt. Cashews add richness, parmesan brings the salty-umami vibe, and a bright mix of lemon juice and apple cider vinegar adds an acidic element to balance it all out.
Why You’ll Love This Healthy Green Goddess Dressing Recipe
- Smart Swap – Unlike the OG recipe that relied on sour cream or mayonnaise, my version uses greek yogurt. It has all the creaminess and tang of the original, but with a hefty dose of protein, calcium, and probiotics.
- Hidden Veggies – Adding a handful of iron and antioxidant-rich spinach is an easy way to boost your veggie intake without compromising on the classic green goddess flavor.
- Quick & Easy – Just measure out your ingredients into the base of a food processor, secure the lid, flip the switch, and voila! You’ll have a jar of salad dressing or veggie dip that tastes far superior to any store-bought versions while also managing to be better for you.
Ingredients Needed
Admittedly, this ingredient list is a bit longer than you may be used to and doesn’t rely on as many pantry staples. That said, I think you’re going to love the results! Here’s what to grab:
- Fresh Spinach – This may not be a traditional addition, but I love the boost of color and nutrients it brings to the table. I recommend using baby spinach, but trimmed mature spinach works too!
- Plain Greek Yogurt – Greek yogurt is thicker and higher in protein than regular yogurt, offering a wonderfully healthful bonus while providing the perfect amount of creaminess and tang. If possible, opt for full-fat yogurt for the richest results.
- Fresh Basil & Parsley – You can’t make the best green goddess dressing without plenty of fresh herbs!
- Raw Cashews – This is another Oregon Dietician special ingredient, adding a bit of fat and luscious texture.
- Olive Oil – If you have it, now is the time to use your cold-pressed finishing oil.
- Parmesan Cheese – Make sure you’re grating your own cheese—the texture and flavor is so much better, plus it’s cheaper! If you’re a practicing vegetarian, make sure to read your labels—many types of parmesan cheese are made with animal rennet.
- Shallot, Chives & Garlic – Shallots and chives add a light onion-y flavor while fresh garlic adds a hint of sharp spiciness. While I’m normally all for using jarred minced garlic as a time saver, this is one instance where I recommend you use fresh cloves.
- Apple Cider Vinegar – The sweet-sour flavor of apple cider vinegar pairs beautifully with the rest of our ingredients. If possible, opt for a brand with “the mother” for a boost of probiotics.
- Lemon Juice – When it comes to lemon juice, fresh is always best!
- Salt – Just a touch of seasoning helps waken all the flavors. I recommend using kosher salt or sea salt instead of iodized table salt, which imparts a bitter flavor.
Substitutions
Missing one of the green goddess dressing ingredients listed on the recipe card? Not to worry—here are some easy swaps to try:
- Fresh Spinach – Try another tender, dark green leafy lettuce variety like peppery arugula or baby kale.
- Plain Greek Yogurt – Only have regular plain yogurt? Line a fine mesh strainer with cheesecloth, set it over a bowl, add about 25% more than the recipe calls for, then let it rest in the fridge for about 12 hours. The whey will leak out, leaving you with perfectly thick greek yogurt! You can also swap in another thick yogurt variety like skyr or labna.
- Fresh Basil & Parsley – Any mix of parsley, tarragon, or basil will work just fine. Cilantro isn’t a traditional choice, but I bet it would also be tasty!
- Raw Cashews – Raw macadamia nuts are pretty similar in consistency.
- Olive Oil – If you don’t have high-quality olive oil, try swapping in a heart-healthy neutral option like avocado oil.
- Parmesan Cheese – Any hard-aged cheese like reggiano, grana padano, or asiago can be used in equal measure. Alternatively, try adding an oil-packed anchovy or two.
- Shallot – If you can’t get your hands on shallots, try slicing red onions and soaking them in cold water for 10 minutes to leech out some of the sulfurous compounds that make it so sharp. Drain and pat them dry before using.
- Chives – While the onion flavor is a bit more potent, scallions are a good substitute for chives. This is also the time of year you can forage for wild garlic or ramps, both of which are great choices. Alternatively, freeze-dried chives can be used in a pinch—just make sure to let the dressing marinate for about an hour after blending so they can rehydrate.
- Garlic – Wild garlic, ramps, or extra chives are your best alternatives.
- Apple Cider Vinegar – Feel free to swap in another light agrodolce vinegar variety like white balsamic vinegar, champagne vinegar, or rice wine vinegar.
- Lemon Juice – I love the brightness fresh lemon adds to the dressing, but you can get away with using a bit extra vinegar instead.
How To Make Green Goddess Dressing
This speedy salad dressing comes together in just a few steps:
Step 1: Add all ingredients to a food processor.
Step 2: Pulse until smooth, scraping down the bowl if necessary.
Step 3: Use or Store. Transfer to a mason jar or airtight container and store in the fridge for up to 7 days.
Optional Variations & Dietary Adjustments
- Vegan Green Goddess Dressing – Swap in your favorite plant-based greek yogurt or skyr and either use vegan parmesan or nutritional yeast for the cheese.
- Lower-Fat/Lower-Calorie – Feel free to use low-fat or non-fat greek yogurt if you prefer.
- Salt-Free – We’re only adding ¼ teaspoon of salt to the whole batch, so it shouldn’t be a deal breaker for most people. That said, you can swap in a bit of lemon zest or the salt alternative of your choice. You’ll also need to skip the parmesan cheese—nutritional yeast is a great salt-free alternative.
- Nut-Free – Use drained white beans or silken tofu in place of the raw cashews, or swap in raw sunflower seeds or raw pepitas.
Serving Suggestions
The best thing about this green goddess dressing dip is you can use it in tons of ways—that herby, yogurty goodness plays nicely with just about everything! Here are just a few ideas to get you started:
- Dip – This is the perfect dip for any raw veggies, chips, or pretzels—it’s always a hit when I serve it at parties next to my charcuterie skewers. You can also dip your french fries or Dutch oven potatoes to add a fresh, bright flavor to cut through the starchy richness.
- Drizzle – Adding a thin stream of green goddess on top of oven roasted fall vegetables, air fryer asparagus, or grain-based power bowls is a surefire way to up the flavor ante.
- Toss – First and foremost, green goddess is a salad dressing—use it to jazz up your favorite greens or swap it in for any other salad recipes that call for a creamy dressing.
- Slather – Instead of using mayo on your next sandwich or wrap, spread on some green goddess goodness instead! It’ll add a nice herby boost, plus some protein and calcium to boot.
Recipe Success Tips
- The best way to store fresh herbs is like a bouquet of flowers—stuck in a glass of water. I also like to cover the bouquet with a plastic bag in the fridge to prevent wilting. The only exception is basil—keep the glass at room temperature and don’t cover it!
- Tender herb stems are generally quite flavorful, so feel free to toss them in the food processor with the leaves. Just make sure to remove any stems that feel woody.
- Adjust the consistency of your green goddess dressing to suit your needs. The recipe as written is pretty thick—it’s better for dolloping than drizzling. That said, you can easily make it thinner and more pourable by adding liquid (e.g. whey, milk, or even water) as needed. To do this, add the liquid while the processor is running—it’ll give you a better idea of the consistency in real time so you don’t overdo it.
FAQs
Alas, yes. The fresh herbs and yogurt we use make this a perishable salad dressing. I recommend using it within a week for the best results. Note that the color may change over time as the herbs oxidize, but that isn’t necessarily a sign of spoilage. Use your best judgement!
I don’t recommend it—it will separate upon thawing and can take on a gritty texture.
While the two are similar—they both have a creamy base and use herbs and alliums—green goddess is not the same as ranch. Generally speaking, green goddess dressing will have a stronger emphasis on herbs with enough added to the mix to make it a verdant green color. Ranch, on the other hand, is typically closer to off-white or pale yellow and focuses more on onion-y chives and garlic. Ranch is also missing the umami element of anchovies or parmesan cheese—a feature of most green goddess dressing recipes.
It will depend on the recipe! My version does include nuts, but I’ve offered some suggestions for making it without under the “optional variations” section. As far as gluten is concerned, most recipes won’t have any gluten added, but some facilities may process gluten-filled foods in the same machinery—you should always read your labels.
Again, this depends! Anchovies are part of the original recipe and many homemade versions include them; mine does not. Instead, I use parmesan. Some recipes may be dairy-free (e.g. mayo-based recipes), but mine uses yogurt and cheese—if you need to tweak the recipe to be dairy-free, check out my suggestions under “optional variations” above.
Greek Yogurt Green Goddess Salad Dressing Nutrition
Rich, creamy green goddess dip and dressing can sometimes be a bit of a calorie bomb, but my recipe uses healthful swaps like greek yogurt to keep it pretty virtuous. Each generous ¼ cup serving (i.e. 4 tablespoons) clocks in at 175 calories and has 6 grams of protein—not too shabby for a salad dressing!
There’s also a decent amount of heart-healthy fat from the olive oil or avocado oil, as well as some fat from the dairy—you’re looking at approximately 15 grams per serving. But before you get scared off, remember that fat helps with nutrient absorption so you’re getting the most out of your veggies! And note that you can always use low-fat or non-fat yogurt to trim some off.
Finally, we’re looking at 7 grams of carbs, 1 of which comes from fiber—all those bright green herbs are loaded with it. The remaining carbs come from the dairy products and the natural sugars they possess. And, with 288 milligrams of sodium per serving, it’s pretty approachable. (Hop up to the optional variations section for instructions on how to make it salt-free.)
Total nutritional content per serving is:
- Calories: 175 calories
- Total Fat: 15 grams
- Protein: 6 grams
- Sodium: 288 mg
- Carbohydrates: 7 grams
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ½ cup fresh spinach: $0.05
- ⅓ cup plain Greek yogurt: $0.30
- ¼ cup fresh basil: $0.60
- ¼ cup fresh parsley: $0.03
- ¼ cup raw cashews: $0.39
- 2 tbsp olive oil: $0.54
- 2 tbsp grated parmesan cheese: $0.04
- 1 tbsp shallot: $0.08
- 1 tbsp fresh chives: $0.36
- 2 tsp apple cider vinegar: $0.02
- 1 tsp lemon juice: $0.02
- 1 clove garlic: $0.02
- ¼ tsp salt: $0.01
The total comes out to be around $2.46 or roughly $0.82 per serving!
Other Homemade Dressings & Dips
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Green Goddess Dressing
Equipment
Ingredients
- ½ cup chopped fresh spinach
- ⅓ cup plain Greek yogurt
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ¼ cup raw cashews
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped shallot
- 1 tbsp chopped fresh chives
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1 clove garlic
- ¼ tsp salt
Instructions
- Add all ingredients to a food processor and pulse until smooth, scraping down the bowl if necessary.
- Transfer to a mason jar or airtight container and store in the fridge for up to 7 days.
Notes
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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