18 Creamy Green Goddess Dressing Recipes for Every Occasion

Green Goddess dressing is the creamy, herby superstar your salads, bowls, and sandwiches have been waiting for! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or just craving something fresh and flavorful, these 18 irresistible recipes have you covered. From classic twists to bold new takes, get ready to drizzle, dip, and devour—your taste buds are in for a treat!

Classic Green Goddess Dressing with Fresh Herbs

Bright, creamy, and packed with garden-fresh herbs, this dressing turns any salad into a showstopper—or doubles as a killer veggie dip.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 tbsp chopped fresh tarragon
• 2 tbsp lemon juice
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a blender or food processor, combine 1 cup mayonnaise, 1/2 cup sour cream, 1/3 cup parsley, 1/4 cup chives, 2 tbsp tarragon, 2 tbsp lemon juice, 2 anchovy fillets, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp pepper.
2. Blend until completely smooth, scraping down the sides as needed, about 1 minute.
3. Taste and adjust salt or lemon juice if desired. Thin with 1–2 tbsp water if a pourable consistency is preferred.

The magic here? Tarragon and anchovy—they add a subtle complexity that makes this dressing unforgettable.

Tip: For a lighter version, swap half the mayo with Greek yogurt. The tang plays beautifully with the herbs!

Avocado Green Goddess Dressing for Salads

This creamy, herb-packed dressing is like a hug for your salads—bright, fresh, and ridiculously easy to whip up in minutes.

Ingredients:

• 1 ripe avocado, pitted and peeled
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons water (adjust for consistency)

Instructions:

1. In a blender or food processor, combine the avocado, Greek yogurt, basil, parsley, chives, lemon juice, garlic, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
2. With the blender running, slowly drizzle in the olive oil until fully incorporated. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency (thick but pourable).
3. Taste and adjust salt or lemon juice if needed. Serve immediately or refrigerate in an airtight container for up to 2 days.

The avocado adds a luxuriously creamy base, while the trio of fresh herbs gives it a vibrant, garden-fresh kick—no bland dressings here!

Tip: For extra tang, swap the yogurt with buttermilk, or add a pinch of cayenne for a subtle heat.

Vegan Green Goddess Dressing with Cashews

This creamy, herb-packed dressing is so lush you’ll want to drizzle it on everything—salads, grain bowls, even roasted veggies!

Ingredients:

• ½ cup raw cashews, soaked in hot water for 15 minutes and drained
• ½ cup fresh basil leaves, packed
• ¼ cup fresh parsley leaves, packed
• 2 tbsp fresh chives, chopped
• 1 small garlic clove
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ⅓ cup water (plus more as needed)

Instructions:

1. In a high-speed blender, combine soaked cashews, basil, parsley, chives, garlic, lemon juice, apple cider vinegar, salt, and black pepper. Blend on high for 30 seconds until roughly chopped.
2. With the blender running, slowly pour in ⅓ cup water. Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth. Add 1–2 tbsp more water if needed to reach a pourable consistency.
3. Taste and adjust salt or lemon juice if desired.

The cashews give this dressing a luxuriously rich texture, while the trio of fresh herbs keeps it bright and vibrant. Tip: For extra tang, swap half the basil with dill or tarragon!

Tangy Lemon Green Goddess Dressing

This bright, herby dressing is a game-changer for salads, grain bowls, or even as a dip—creamy, zesty, and packed with fresh flavor.

Ingredients:

• 1 cup packed fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup chopped chives
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a blender or food processor, combine the basil, parsley, chives, mayonnaise, sour cream, lemon juice, olive oil, garlic, salt, and black pepper.
2. Blend on high for 30–45 seconds, scraping down the sides as needed, until completely smooth and vibrant green.
3. Taste and adjust seasoning with an extra pinch of salt or lemon juice if desired.

The magic here? The lemon cuts through the richness while the herbs stay shockingly fresh—no cooking required. It’ll keep its vibrant color for days!

Tip: For a lighter version, swap half the mayo with Greek yogurt.

Creamy Green Goddess Dressing with Greek Yogurt

This vibrant Green Goddess Dressing gets a tangy, protein-packed twist with Greek yogurt—perfect for drizzling over salads, grain bowls, or even as a veggie dip!

• 1 cup plain Greek yogurt (full-fat for extra creaminess)
• 1/2 cup fresh parsley leaves, packed
• 1/4 cup fresh basil leaves, packed
• 2 tbsp chopped chives
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 anchovy fillet (optional, for umami depth)

1. In a blender or food processor, combine Greek yogurt, parsley, basil, chives, garlic, lemon juice, olive oil, salt, pepper, and anchovy (if using).
2. Blend on high until completely smooth, scraping down the sides as needed (about 1–2 minutes).
3. Taste and adjust seasoning with an extra pinch of salt or lemon juice if desired.

The magic here? The yogurt keeps it luxuriously thick while letting the herbs shine—no mayo required! For a smoother texture, strain the dressing through a fine-mesh sieve before serving.

Tip: Store in an airtight container for up to 5 days; the flavors deepen overnight!

Spicy Green Goddess Dressing with Jalapeños

This zesty, creamy dressing packs a punch with fresh jalapeños and herbs—perfect for drizzling over salads, tacos, or grain bowls.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 small jalapeño, seeded and finely chopped (about 2 tbsp)
• 1 clove garlic, minced
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a blender or food processor, combine the mayonnaise, sour cream, cilantro, parsley, chives, jalapeño, garlic, lime juice, salt, and black pepper.
2. Blend until smooth, scraping down the sides as needed, about 30 seconds.
3. Taste and adjust salt or lime juice if desired. For a thinner consistency, add 1–2 tbsp water.
4. Transfer to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.

The jalapeño adds a sneaky heat that balances the creamy herbs, making this dressing irresistibly dunkable. It stays fresh in the fridge for up to 5 days—if it lasts that long!

Tip: Wear gloves when handling the jalapeño to avoid skin irritation, especially if you’re sensitive to spice.

Herbaceous Green Goddess Dressing for Grilled Chicken

This creamy, vibrant dressing turns simple grilled chicken into a fresh, herb-packed masterpiece—perfect for drizzling or dipping.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 tbsp chopped fresh tarragon
• 2 tbsp lemon juice
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a blender or food processor, combine 1 cup mayonnaise, 1/2 cup sour cream, 1/3 cup parsley, 1/4 cup chives, 2 tbsp tarragon, 2 tbsp lemon juice, 2 anchovy fillets, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Blend until smooth, scraping down the sides as needed, about 1–2 minutes. If too thick, add 1 tbsp water to loosen.
3. Transfer to a jar and refrigerate for at least 30 minutes to let the flavors meld.

The magic here? The anchovies add a subtle umami depth without tasting fishy—trust us, it’s a game-changer.

Tip: Double the batch and use it as a veggie dip or sandwich spread later in the week!

Low-Fat Green Goddess Dressing with Cottage Cheese

This creamy, herb-packed dressing gets a protein boost from cottage cheese—perfect for drizzling over salads or using as a veggie dip.

Ingredients:

• 1 cup low-fat cottage cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh parsley leaves, packed
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp water (optional, for thinning)

Instructions:

1. In a blender or food processor, combine cottage cheese, Greek yogurt, parsley, chives, lemon juice, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed (about 1–2 minutes).
2. If the dressing is too thick, add water 1 tbsp at a time, blending after each addition, until desired consistency is reached.
3. Taste and adjust salt or lemon juice if needed. Serve immediately or refrigerate for up to 3 days.

The cottage cheese adds a subtle tang and velvety texture while keeping it light—no mayo required! Try it as a sandwich spread for an extra flavor punch.

Tip: For extra brightness, stir in 1 tsp of finely grated lemon zest before serving.

Green Goddess Dressing with Tahini and Parsley

This creamy Green Goddess Dressing gets a nutty twist from tahini and a fresh herbal punch from parsley—perfect for drizzling over salads, grain bowls, or roasted veggies.

• 1 cup packed fresh parsley leaves (stems removed)
• 1/3 cup tahini
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water (plus more as needed)

1. In a blender or food processor, combine parsley, tahini, olive oil, lemon juice, apple cider vinegar, garlic, salt, and black pepper. Blend until finely chopped.
2. With the blender running, slowly pour in 1/4 cup water and blend until smooth. If the dressing is too thick, add more water 1 tbsp at a time until it reaches a pourable consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if needed.

The tahini adds a rich, velvety texture that makes this dressing cling perfectly to crunchy greens or roasted vegetables. For extra brightness, swap half the parsley with fresh basil or cilantro.

Tip: Store leftovers in an airtight jar in the fridge for up to 5 days—the flavors deepen over time!

Zesty Lime Green Goddess Dressing

This bright and creamy dressing is a flavor bomb—tangy lime, fresh herbs, and a touch of garlic make it irresistible drizzled over salads, grilled veggies, or tacos.

Ingredients:

• 1 cup packed fresh cilantro (leaves and tender stems)
• 1/2 cup packed fresh basil leaves
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a blender or food processor, combine cilantro, basil, Greek yogurt, mayonnaise, lime juice, olive oil, garlic, salt, and pepper.
2. Blend on high until completely smooth, scraping down the sides as needed, about 1–2 minutes.
3. Taste and adjust salt or lime juice if desired. For a thinner consistency, add 1–2 tbsp water and blend again.

The lime’s zing cuts through the richness of the yogurt and mayo, while the herbs keep it garden-fresh—perfect for transforming simple dishes into something special.

Tip: Store in an airtight container in the fridge for up to 3 days; the flavors deepen over time!

Green Goddess Dressing with Spinach and Basil

This vibrant, herb-packed dressing is creamy, tangy, and perfect for drizzling over salads, grain bowls, or even as a dip for fresh veggies.

Ingredients:

• 1 cup packed baby spinach
• 1/2 cup fresh basil leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped chives (optional, for garnish)

Instructions:

1. In a blender or food processor, combine the baby spinach, basil, mayonnaise, sour cream, lemon juice, olive oil, garlic, kosher salt, and black pepper.
2. Blend on high speed for 30–45 seconds, scraping down the sides as needed, until completely smooth and vibrant green.
3. Taste and adjust seasoning with an extra pinch of salt or lemon juice if desired.
4. Transfer to a jar or bowl, and refrigerate for at least 30 minutes to let the flavors meld.
5. Garnish with chopped chives before serving, if using.

The fresh spinach and basil give this dressing a garden-fresh brightness, while the creamy base makes it luxuriously smooth—no one will guess how easy it is to whip up!

Tip: For a lighter version, swap half the mayo with Greek yogurt.

Garlicky Green Goddess Dressing for Dipping

This creamy, herb-packed dressing is a flavor bomb—perfect for dunking crunchy veggies or drizzling over salads. The garlic adds a punch, while fresh herbs keep it bright and vibrant.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup packed fresh parsley leaves
• 1/4 cup packed fresh basil leaves
• 2 tablespoons chopped fresh chives
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. In a blender or food processor, combine mayonnaise, sour cream, parsley, basil, chives, garlic, lemon juice, kosher salt, and black pepper.
2. Blend until completely smooth, scraping down the sides as needed, about 1–2 minutes.
3. Taste and adjust salt or lemon juice if desired.
4. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.

The magic here is the double-hit of garlic and herbs—it’s bold enough to stand up to crispy fries but fresh enough to brighten up a simple salad.

Tip: For a thinner consistency, whisk in a splash of buttermilk or water until it reaches your preferred texture.

Green Goddess Dressing with Miso and Sesame

This creamy, umami-packed dressing is a game-changer for salads, grain bowls, or even as a dip—bright, herby, and just a little nutty.

Ingredients:

• 1 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley
• 1/4 cup chopped chives
• 2 tbsp white miso paste
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 small garlic clove, minced
• 1/4 tsp kosher salt
• 2 tbsp water (to thin, if needed)

Instructions:

1. In a blender or food processor, combine the basil, parsley, chives, 2 tbsp white miso paste, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, Greek yogurt, mayonnaise, minced garlic, and 1/4 tsp kosher salt.
2. Blend until smooth, scraping down the sides as needed. If the dressing is too thick, add 1–2 tbsp water and blend again until pourable.
3. Taste and adjust salt or honey if desired. Serve immediately or chill for up to 3 days.

The miso and sesame oil add a deep, savory richness that balances the dressing’s fresh herbiness—no bland greens here!

Tip: For extra crunch, sprinkle toasted sesame seeds over your dish after drizzling.

Creamy Green Goddess Dressing for Seafood

This dreamy Creamy Green Goddess Dressing is the perfect bright, herby partner for grilled shrimp, crab cakes, or a simple salmon salad—fresh, tangy, and packed with flavor.

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup packed fresh parsley leaves
• 1/4 cup chopped fresh chives
• 2 tbsp fresh tarragon leaves
• 2 tbsp lemon juice
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. In a blender or food processor, combine mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, anchovy fillets, garlic, salt, and black pepper.
2. Blend until completely smooth, scraping down the sides as needed, about 1–2 minutes.
3. Taste and adjust salt or lemon juice if desired. For a thinner consistency, blend in 1–2 tbsp cold water.

The secret here? Tarragon and anchovy add a subtle depth that makes this dressing irresistible—no one will guess how quick it is to whip up!

Tip: Store in an airtight container in the fridge for up to 5 days. The flavors deepen after a few hours, making it even better the next day.

Green Goddess Dressing with Dill and Chives

Green Goddess Dressing with Dill and Chives

This creamy, herb-packed dressing is a fresh twist on the classic—bright with lemon, garlic, and a double dose of herbs for maximum flavor.

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a blender or food processor, combine mayonnaise, sour cream, dill, chives, lemon juice, garlic, salt, and pepper.
2. Blend until smooth and vibrant green, scraping down the sides as needed, about 1 minute.
3. Taste and adjust salt or lemon juice if desired. For a thinner consistency, add 1 tbsp water at a time until pourable.

The magic here? The dill and chives stay front-and-center, giving this dressing a garden-fresh punch that’s perfect for salads, grilled veggies, or even as a dip.

Tip: For extra tang, swap half the mayo with Greek yogurt—it’ll lighten things up without losing creaminess.

Roasted Garlic Green Goddess Dressing

This creamy, herb-packed dressing is a game-changer for salads, grain bowls, or even as a veggie dip—thanks to the deep, mellow sweetness of roasted garlic.

Ingredients:

• 1 whole head garlic
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh parsley
• 2 tbsp chopped fresh chives
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 inch of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35 minutes until soft and golden. Let cool slightly, then squeeze cloves from skins.
2. Blend: In a food processor, combine roasted garlic, mayonnaise, sour cream, basil, parsley, chives, lemon juice, salt, and pepper. Blend until smooth, scraping down sides as needed.
3. Adjust: With the processor running, drizzle in remaining 1 tbsp olive oil until emulsified. Taste and add more salt or lemon if needed.

The roasted garlic adds a caramelized depth that balances the bright herbs, making this far more addictive than your average dressing. Tip: Thin with a splash of buttermilk for a pourable version—perfect for drizzling over grilled chicken!

Green Goddess Dressing with Cilantro and Mint

This vibrant, herb-packed dressing is like sunshine in a bowl—bright, fresh, and perfect for drizzling over salads, grain bowls, or grilled veggies.

Ingredients:

• 1 cup packed fresh cilantro leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey
• 1 small garlic clove, minced
• 1/4 tsp kosher salt
• 2 tbsp olive oil
• 2 tbsp water (plus more as needed)

Instructions:

1. In a blender or food processor, combine cilantro, mint, Greek yogurt, mayonnaise, lime juice, honey, minced garlic, and kosher salt. Blend until herbs are finely chopped.
2. With the blender running, slowly drizzle in olive oil until fully incorporated. Add 2 tbsp water and blend again until smooth. If too thick, add more water 1 tbsp at a time until pourable.
3. Taste and adjust salt or lime juice if needed. Serve immediately or refrigerate for up to 3 days.

The mint adds a cooling twist to the classic green goddess, while the honey balances the garlic’s bite—ideal for dressing up a simple cucumber salad or grilled chicken.

Tip: For extra creaminess, swap half the yogurt with ripe avocado.

Green Goddess Dressing with Sunflower Seeds

This creamy, herb-packed dressing gets a nutty crunch from sunflower seeds—perfect for drizzling over salads, grain bowls, or even as a veggie dip.

Ingredients:

• 1 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley
• 1/4 cup raw sunflower seeds
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a food processor, combine basil, parsley, sunflower seeds, mayonnaise, sour cream, lemon juice, olive oil, garlic, salt, and black pepper.
2. Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth and vibrant green.
3. Taste and adjust salt or lemon juice if desired. For a thinner consistency, add 1 tbsp water at a time until it reaches your preference.

The sunflower seeds add a subtle earthiness and texture that sets this dressing apart—no one will guess the secret ingredient!

Tip: Toast the sunflower seeds lightly in a dry skillet for 2–3 minutes before blending to deepen their flavor.

Conclusion

With 18 luscious Green Goddess dressing recipes, there’s a creamy, herb-packed option for every meal—salads, dips, or drizzles! Whether you’re a classic fan or love a creative twist, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next kitchen adventure. Happy blending!