This green goddess dressing recipe is herby, creamy and delightful.
I have to thank Panera for my love of green goddess dressing. I’m ashamed to say I didn’t know it existed until I had their green goddess Cobb roughly 5 years ago.
Fast forward 5 years and we now have a prolific garden filled with tomatoes, jalapenos, bell peppers, yellow squash, butternut squash, and of course herbs. I love it when my kiddos burst with excitement as our vegetables grow.
After 3 years of trial and error we have settled on a few herbs we really delight in and quit growing the others. We grow basil, mint, and dill. And cilantro in the fall since it loves the cooler weather. We use mint in fizzy drinks, simple syrup and watermelon salad. Dill is great in potato salad, chicken salad and of course green goddess dressing.
And don’t even get me going on sweet basil. I’m over the moon with basil. Not only do I love to squish my nose into it, it tastes good in so many dishes. It’s no wonder it makes its way into so many different cultures and cuisines.
I have nothing against Kraft or store bought salad dressings but they truly can’t compete with homemade salad dressings. I have heard really good things about Trader Joe’s Green Goddess Dressing. (No surprise there!) I also love to make honey mustard dressing. It’s simple to make and made with ingredients that have a long shelf life it lasts for a whole month in the fridge.
Ingredients in this green goddess dressing recipe:
It seems no two green goddess dressing recipes are just alike. Everyone has their own version of what herbs taste best, which creamy ingredients to include (mayo, sour cream, greek yogurt etc.) and what acid to add if any at all.
I would encourage you to try this recipe because I think it tastes amazing but by all means if you don’t keep looking until you find one you do love. I like to use simple ingredients that are easy to find and easy to use.
We’ve got:
- Mayo – For creaminess of course
- Sour Cream – Creamy and tangy. If you are looking to make a healthy version of this recipe you can use greek yogurt in place of sour cream.
- Mint, Basil and Dill – Love these herbs and how well they pair together for this dressing.
- Lime – Lime is my all time favorite acid to use in dressings, and dips. Just be sure to buy an actual lime. The lime juice in the green container is convenient but very subpar.
- Honey – Just a small amount to add a subtle hint of sweetness. I love to do this in creamy and spicy dishes. It really brings out flavor.
I intentionally made this a salad dressing consistency. This dressing is not thick like a green goddess dip. If you prefer it to be more of a dip I would add mayo a small amount at a time until you achieve the consistency you want. It will thicken a small amount in the fridge too so keep that in mind.
How long does this dressing last and what should I do to use it up?
This dressing lasts up to one week in the fridge since it is made with fresh herbs and dairy.
I intentionally made this recipe smaller in size since it goes bad quickly. Of course if you need more just double or triple it.
I love to use green goddess in multiple ways:
- Although not a dip, I do love to dip cut up sweet peppers and carrots in it.
- On salads of course! Try boiled eggs, bacon, pickled onions and mixed greens for a killer salad combo.
- Drizzle on sliced avocado
- Add additional mayo and then use on potato salad
Green Goddess Dressing Recipe
Equipment
- Immersion blender or food processor
Ingredients
- 1/4 cup + 1 T. mayo
- 1/4 cup sour cream or greek yogurt
- 6 large basil leaves
- 3 large sprigs of dill
- 6 large mint leaves
- pinch kosher salt
- squeeze of lime
- 1 t. honey
Instructions
- Whizz all the ingredients together in a food processor until all herbs are finely incorporated and dressing is emulsified.
Notes
Leave a Reply