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This Green Goddess Salad Dressing recipe is packed full of fresh herbs and bright flavors. Sour cream and mayonnaise keep it smooth and silky. Lettuce never tasted so good!

A small glass jar is filled with green goddess dressing. It sits on a piece of parchment paper on a wooden cutting board. Ingredients surround the bottle.

Say hello to your new favorite condiment! Although, you may have already encountered her – Green Goddess Dressing!

I had never had Green Goddess Salad Dressing until last year. I know, I know, crazy! Despite the fact that it’s been around since the 70s and is certainly a “retro” recipe, I had never encountered it. This is the Midwest after all, land of the Miracle Whip and home of the Ranch dressing.

Nope, I first had Green Goddess on a salad at Panera Bread. All it took was that first bite and I. Was. Hooked. It’s light and bright and herbaceous (such a fun word!). The flavor of this salad dressing is basically an herb garden. And I mean that in the best way! It’s dairy-based, too! I love the added silky texture and the kick of protein the sour cream gives it. There’s also a swirl of mayonnaise in it, which of course speaks to my soul.

Bright green herbs, sour cream, and mayo are in the bowl of a food processor sitting on a grey backdrop.

Ingredients for Green Goddess Dressing:

Cilantro
Basil
Parsley
Mint
Scallions
Jalapeño
Garlic
Sour Cream
Mayonnaise
Lime Juice (or Lemon, if it's all you have on hand)
Anchovy Paste (if desired)

Not only do I adore the taste of this green goddess dressing (and yes, my recipe is going to have a bit more kick than the Panera version), but I love how easy it is to make! All you have to do is throw all the ingredients in a food processor, high-powered blender, or a Nutribullet and blend until smooth. That's it! You've made Green Goddess Salad Dressing!

Smooth and blended Green Goddess Salad Dressing in the bowl of a food processor on a grey background.

Recipe Notes and Substitutions:

Herbs – That beautiful green hue comes from a healthy dose of fresh herbs. This is the particular blend that I like but have seen a myriad of variations using other herbs. Mine tastes cilantro and basil forward, with just a little hint of parsley and mint. If you’re one of those people with the genetic marker where cilantro tastes like soap…first off, I am terribly sorry for you! You’ll never know the joy of fresh cilantro! Second, you could leave it out and just use an equal amount of basil and parsley to make up for it, if you’d like.
Veggies – If you’re not a fan of spice, feel free to forgo the jalapeño in this recipe. And! If you are a fan of spice, feel free to add some more! That’s one of my favorite things about homemade salad dressing recipes – they’re so dang versatile! They can be made to suit personal tastes and dietary restrictions/preferences. Or even what’s in season! For instance, when ramps (also known as wild leeks) are in season in Wisconsin, I love to add them to this dressing recipe in place of the scallions. They have an onion-y flavor and green hue that works perfectly!
Dairy & Co. – I like a recipe that’s full fat, full flavor, and dairy-based. If that’s not your thing here are a few swaps you can make for a leaner, meaner, greener goddess dressing: swap out the sour cream for (full fat!) Greek yogurt. Use half an avocado instead of mayo. For a vegan version use coconut cream and Vegannaise!
Fish – Even though traditional Green Goddess has whole anchovy filets in it, my recipe doesn’t. I use anchovy paste because it keeps longer in the fridge and I don’t want to look at a teeny, tiny fish. If you’d rather the dressing be made without anchovies, simply omit it from the recipe! Amen.

How to serve and store Green Goddess Dressing

Obviously, if this is a recipe for salad dressing, I am going to recommend that you serve this on…y’know…a salad. In place of Caesar dressing would be killer. But! I also love to use Green Goddess as a dip for fresh veggies or a spread on sandwiches and wraps! Think of it as Dill Dips hotter, more mature cousin who went to college!

This recipe makes about 1 cup of dressing, when all is blended and done. That’s enough for eight or so salads (in my book). To store any unused dressing, simply place in a glass jar with a lid in the fridge for up to a week. That is…if you have any leftovers!

A hand pours freshly made salad dressing onto a large bowl of mixed greens. The bowl is set on a piece of parchment paper on a wooden cutting board.

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5 from 4 votes