Creamy Herb Dressing Recipe (Print Version)
# Ingredients:
01 -
1 cup of mayonnaise
02 -
3/4 cup whole milk Greek yogurt (you can swap in sour cream if that's what you have)
03 -
1 cup fresh basil leaves, packed down
04 -
1/2 cup fresh dill, roughly chopped
05 -
3 tablespoons freshly squeezed lemon juice (about 2 lemons worth)
06 -
1 tablespoon Dijon mustard
07 -
1 clove of garlic, peeled and cut into quarters
08 -
3/4 teaspoon fine sea salt
09 -
1/2 teaspoon freshly cracked black pepper
# Instructions:
01 -
Toss all your ingredients into a blender and let it run on high for about 30 to 45 seconds until everything comes together smoothly. If you're working with a food processor instead, you'll need to blend it for around 3 to 5 minutes to get that silky texture, since food processors take a bit longer to break everything down.
02 -
Give your dressing a quick taste test. If it needs more brightness, squeeze in a little extra lemon juice. If it's not salty enough for your liking, add a pinch more salt until it's just right.
03 -
Your dressing is ready to use immediately, or you can pour it into a mason jar or any container with a tight lid and pop it in the fridge. It'll thicken up a bit as it chills, which is totally normal. Keeps fresh for up to a week in the refrigerator. If you notice the ingredients have separated when you take it out, just give it a good stir before drizzling it on your food.
# Notes:
01 -
A blender will give you the smoothest, most vibrant green dressing since it emulsifies everything really well. A food processor works too, but it'll be slightly chunkier and the green color won't be quite as bright since the herbs don't break down as finely. Either way, the flavor will be fantastic.
02 -
Feel free to mix up the herbs based on what you like or have on hand. Cilantro, mint, tarragon, parsley, or chives all work beautifully in this recipe, either on their own or combined.
03 -
The traditional version of Green Goddess Dressing actually uses anchovies for that umami depth, but Dijon mustard does a great job of adding tanginess and balancing the herbs. If you want to go the classic route, swap the mustard for 2 oil-packed anchovy fillets or 1 teaspoon of anchovy paste.
04 -
This dressing is incredibly versatile - drizzle it over salads, use it as a dip for fries, veggies, or chicken tenders, or even brush it on as a marinade for meat or seafood.