Nothing beats a herby, bright salad dressing on a hot day (or any time of year, really). I love this easy Green Goddess Dressing recipe because it doubles as a dip, too! I just gather my favorite seasonal veggies and go to town. It’s budget-friendly and can easily be made vegan with plant-based mayo. It’s also a great way to use up delicate herbs and veggies before they go bad, but honestly, it’s so tasty that I’ll buy them fresh just for this Green Goddess dressing recipe. Once you start making your own salad dressings, it’s hard to go back to the bottled kind in the grocery store.
By now, you should all know I love my salads, and what makes a good salad even better? A dressing that’s fresh, herby, and totally homemade! Green Goddess dressing is a classic creamy herb dressing that originated in the 1920s at San Francisco’s Palace Hotel, traditionally made with anchovies, herbs, and mayo. I’ve left out the anchovies in my version to keep it vegetarian-friendly and budget-conscious, and trust me, you won’t miss them one bit. This bright, flavor-packed, creamy dressing belongs in a Green Goddess salad (of course!), but I’ll happily spread, dip, and enjoy it any way I can.
Don’t worry if you’re missing a herb, as this recipe for Green Goddess dressing is super flexible! There are countless variations out there, so feel free to add/swap in mint, chives, or any other delicate (non-woody) herb you’ve got on hand. For a nod to the original version, add tarragon for its licorice-like flavor. It’s the perfect way to stretch your budget and clean out your herb drawer at the same time!
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Gather all of your ingredients.
Process the herbs: Add 3 green onions (cut them to fit), ½ cup cilantro, ½ cup parsley, 1 tsp dried dill, 1 cup fresh spinach, ¼ cup lemon juice, 2 large garlic cloves (about 1 Tbsp minced), 1 tsp salt, and ½ tsp black pepper to a food processor. Pulse until the ingredients are finely chopped. Be sure to scrape down the sides as needed to ensure all the ingredients catch the blades.
Make the dressing: Now add ½ cup mayonnaise and ½ Tbsp honey. Process again until creamy and well combined with the other ingredients.
Stream in the oil: While the food processor is running, slowly stream in ⅓ cup olive oil until the dressing is emulsified (meaning the oil has blended in evenly and the dressing looks creamy).
Serve: Now your homemade green goddess dressing is ready to serve! Enjoy.
Aside from a classic green goddess salad, I love tossing this homemade Green Goddess dressing into coleslaw for an herby twist, or serving it alongside a platter of crisp crudités to make raw veggies taste more exciting. I went with carrots, cucumbers, celery, radish, and broccoli in the photos here! It’s also delicious drizzled over roasted vegetables or brushed onto grilled zucchini to add freshness to the smoky char. I also like using this dressing as a sandwich spread or in a hearty salad for lunch, with a Cobb salad being one of my favorites!
Keep your homemade Green Goddess dressing refrigerated in an airtight container for up to 5–7 days. Give it a good stir before serving to recombine the herbs and flavors. Add in a splash of cold water (or apple cider vinegar or lemon juice) to loosen it up if needed. I don’t recommend freezing this dressing, since the fresh herbs and creamy texture don’t hold up well once thawed.
Our Green Goddess Dressing recipe was originally published 8/14/23. We have updated it to be the best it can be and republished 8/31/25.
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