Green Goddess Dressing
This classic dressing will add fresh flavor to your favorite salads while working wonders as a sauce or dip.

Yield: a scant 1 1/2 cups


  • 1/2 cup (120 grams) plain yogurt (I prefer whole milk yogurt but have used nonfat Greek as well; see recipe notes)
  • 2/3 cup (138 grams) regular mayonnaise
  • 1/2 cup firmly packed mix of fresh herbs (I love a combination of basil, parsley, and dill)
  • 3 tablespoons fresh chopped chives (in a pinch substitute minced green onions)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • Kosher salt and freshly ground pepper to taste (I like to use about 1/4 teaspoon each but have omitted the salt for those who are watching their intake)
  • Optional but recommended: 2-3 anchovy fillets


  1. Add all of the ingredients to a blender or small food processor and blend thoroughly, scraping down the sides as needed. If you do not have a blender or processor, finely chop the herbs and thoroughly mash the anchovies, if using, before stirring into the remaining ingredients.
  2. Store the dressing in a jar in the refrigerator where it will keep for approximately one week.


  • Whole milk, regular (non-Greek) yogurt offers the smoothest flavor, which I really like in this recipe as it allows the herbs to shine. Nonfat Greek yogurt produces a thicker, tangier dressing. Low-fat yogurt offers a happy medium.
  • If you don’t have a blender, simply chop the herbs very finely and mix well. Also, the dressing recipe may be cut in half. In this case it’s best not to use a blender as there won’t be quite enough ingredients to reach the blending mechanism in most standard blenders.

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