Green Goddess Dressing

This version blends tender herbs, lemon juice, and a touch of anchovy into a creamy, vibrant sauce that’s equal parts bright, savory, and refreshing. Tarragon brings an anise-kissed flavor that makes green goddess unmistakable, while chives lend a savory backbone—for the remaining herbs, use whatever you love or have on hand.

Spoon it over crisp lettuces, use it to dress a chicken or tuna salad, spread it on sandwiches, or serve it alongside a platter of crunchy crudités. Once you’ve made a batch, you’ll find yourself reaching for it all week long.

What makes a dressing a green goddess? With a flavor adjacent to homemade ranch dressing—but brighter, greener, and more complex—green goddess gets its vivid color and flavor from a bounty of fresh herbs. (Ranch usually relies on dried ones.) Tarragon is the classic choice, but any mix of your favorite tender herbs works well. Try a combination of fresh parsley, dill, cilantro, or mint, either alongside or in place of the tarragon and chives used here.

Anchovies are also typical in green goddess, lending it a deeply savory backbone, while the combination of mayonnaise and dairy (here, sour cream, but buttermilk or yogurt is often used) creates a base that’s rich but tangy. Can I skip the anchovies?

Anchovies add the savory character great green goddess dressing is known for, but it can be delicious without them. If you’re tiny-fish averse, trade them for a pinch of MSG, or simply leave them out.

Can I use Greek yogurt instead of sour cream? Yes. Whole-milk Greek yogurt makes a slightly tangier dressing, while sour cream delivers a richer, more classic texture.

More sour cream subs, right this way: What should I serve with green goddess dressing? Try it with salad greens, roasted vegetables, grilled chicken, sandwiches, wraps, grain bowls, or a platter of raw vegetables for dipping.

You could also use it as the dressing for pasta salad, bean salad, or chicken and tuna salad.

Recipe information

• Total Time 5 minutes
• Yield Makes about 1¼ cups

Preparation

• Purée 1 bunch parsley, dill, and/or cilantro (about 2 oz.), coarsely chopped (stems and all), 1 bunch chives (about 1 oz.), coarsely chopped, 2 oil-packed anchovy fillets (if using), 2 garlic cloves, smashed, ½ cup mayonnaise, 2 Tbsp. chopped tarragon, 2 Tbsp. fresh lemon juice, 2 Tbsp. sour cream or plain whole-milk Greek yogurt, and ¼ tsp. Diamond Crystal or Morton kosher salt in a blender until very smooth. Season dressing with more salt if needed and freshly ground pepper. Do Ahead: Dressing can be made 2 days ahead. Transfer to an airtight container and chill.