Green Goddess Dressing

Green Goddess Dressing

This dressing is full of healthy herbs and packed with flavor
Prep Time 20 minutes
Course Salad
Cuisine American
Servings 8


  • Vita Mix or good blender


  • 1 cup fresh basil
  • 1 cup fresh tarragon
  • 1 cup fresh parsley
  • 2 green onions white and green parts
  • 2 cups mayo
  • 2 cups sour cream
  • 1 tsp anchovy paste
  • 1 lemon zested and juiced
  • 4 cloves garlic
  • 3 tbsp red wine vinegar
  • 1 tsp honey
  • 1/3 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp pepper


  • Wash all of your fresh herbs and place stems and all into Vita Mix
  • add the rest of your ingredients and blend until very smooth


It’s July and my herb garden is full of overgrown herbs. To get the most out of your herbs you want to make sure to keep them from flowering and the best way to do that is to make this super yummy dressing! Everyone that I have made my green goddess dressing for  loves it and most want the recipe and make it right away. It’s so fresh and flavorful that it makes the perfect dressing for all of the fresh veggies coming out of your summer gardens. The recipe makes a good dip for veggies and for meats and is so good with fresh tomatoes and cucumbers!  Or you can be like one of my friends and simply drink it, lol. 
I used tarragon for this recipe but not everyone has that in their garden so it can be substituted with cilantro. This recipe is best made with fresh garden herbs but this recipe is  something you can make in the winter with store bought parsley, basil, and cilantro. It’s not as flavorful, but still dang good. 
The biggest problem Ive had is that the dressing is too thin. I think it’s  because the herbs are so full of moisture. With that being the case watch your buttermilk amount closely. If it seems too thin add more mayo. It dressing does thicken once it’s been chilled for a couple hours.  
This recipe is a big batch so I share with friends and neighbors. It will last a couple weeks in the frig. 
Keyword Gluten Free

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