A delicious, creamy green goddess dressing made with plain yogurt and fresh herbs including tarragon, dill, chives and parsley. Hand mixed for a perfect pairing with pasta salad or green salad!
There’s nothing quite like a fresh, creamy, homemade salad dressing. One of my favorites is green goddess dressing. I was first introduced to this dressing from Annie’s bottled salad dressing. It’s similar to ranch dressing, but it’s got a brightness and flavor from the fresh herbs like tarragon, chives and dill.
I always have a hard time finishing bottled salad dressing because my taste preferences change. I love having a variety of dressings with the same basic green salad. So I tend to make my own dressings like this miso ginger dressing, lemon vinaigrette, or miso caesar dressing. And of course, this green goddess dressing.
Green Goddess Dressing with Fresh Herbs
I make my green goddess dressing with plain yogurt. You can make it with regular yogurt or greek yogurt, depending on what you have on hand. The greek yogurt makes it extra thick and creamy while the regular yogurt keeps the dressing thinner for lighter green salads. This dressing is perfect for a green goddess pasta salad or any other fresh summer salad.
For this dressing, I used fresh green onions, tarragon, dill, parsley and chives (pictures on the cutting board above). If you aren’t growing these herbs in your garden, you can typically find the leafy tender herbs in small packs in the produce section of your grocery store.
I prefer to use fresh herbs for this green goddess dressing, but you could also use dried herbs. Be sure to let the dressing sit so the dried herbs have a chance to hydrate and flavor the dressing.
How to mix green goddess dressing – video step by step
Some recipes call for a blender or food processor to mix the dressing. However, I prefer to use scissors to snip the herbs or a knife to finely mince the herbs. Because I mix these delicate herbs with the yogurt and other ingredients by hand, the resulting dressing maintains a white creamy color with flecks of bright green. Instead of a bright green color.
Typically, I add all the ingredients (in the order listed below) to a liquid measuring cup and stir or whisk it all together. You’ll get a bit of separation when you store the dressing. But I find it to be equally delicious. And, it’s nothing a simple stir or shake can’t fix.
Green Goddess Dressing
- 3/4 cup plain whole milk yogurt
- 1 clove garlic, finely minced
- 1 teaspoon garlic powder
- 1 tablespoon stone ground mustard
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 green onion, finely minced
- 1/4 ounce fresh tarragon, finely minced (about 1 1/2 tablespoons)
- 1/4 ounce chives, finely minced (about 2 tablespoons)
- 1/4 ounce dill, finely minced (about 3 tablespoons)
- 1/4 ounce parsley leaves, finely minced (about 3 tablespoons)
In a small bowl, whisk together yogurt, minced garlic, garlic powder, mustard, lemon juice, salt, pepper, and olive oil until well combined. Then whisk in green onion, tarragon, chives, dill and parsley. Set aside to use with salad.
You must use plain yogurt. Anything flavored, or sweetened with honey will totally throw off the flavor of the dressing. If you prefer, you can use nonfat or low fat yogurt. I just prefer my full fat dairy for the flavor! Additionally, I like to use all fresh herbs in the green goddess dressing. However, if these are not available, dried herbs would work in this dressing for the pasta salad. Start with 1 teaspoon of dried tarragon, chives, dill, and parsley. Then adjust to taste. The dressing can also be made ahead of time, which allows the flavor to really develop and stand out, especially with the dried herbs.