Vibrant, herby, and oh so creamy, this homemade Green Goddess Dip is made with fresh parsley, basil, and tarragon for a bold flavor perfect for dipping, but also great as a dressing for salads, roasted veggies, or even dipping your french fries! Homemade dip is easy to make and will change how you eat your veggies.
Get Ready To Hit The Herb Garden
Savory, refreshing, bright, tangy—how is it possible for one simple salad dressing to be so many things? This green goddess dip recipe has loads of fresh herbs like parsley, basil, tarragon, and chives, with a splash of lemon juice for acidity and brightness.
Adding mayonnaise and Greek yogurt makes it creamy with a hint of tang while using anchovies gives it an unexpected umami that turns this from basic to unbelievable. Ready to hit the herb garden?
I love how using fresh herbs completely changes the flavor profile of both dips and dressings. (Homemade Ranch can’t be beat!) While a seasoning pack is great in a pinch, there’s just something magical about using all fresh ingredients. It’s what I love most about cooking from scratch! Plus, you can play with different combinations to get the exact flavor you’re going for.
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Making this green goddess dressing takes less time than pulling all the ingredients together. You’ll start by processing most of the ingredients until the herbs are finely chopped, and then stir in finely diced tarragon and chives in at the end. These leafy herbs have a much stronger flavor than the fresh basil and parsley, so we don’t want them to get blended in and overpower the rest of the flavors.
While you can use this on a salad, or over pasta or chicken, my favorite way is to serve this as a dip for vegetables like carrots, broccoli, celery, cucumber, snap peas and cherry tomatoes. It would be fantastic on a grain bowl with grilled chicken, salmon, or fresh summer veggies! You could even try using it as a sandwich spread!
Try pairing this with pimento cheese for a nice contrast of flavors. They both taste great with raw veggies and crackers.
Who Invented Green Goddess Salad Dressing?
It was invented in the early 1920s by Philip Roemer, the executive chef at the Palace Hotel in San Francisco, who made it in honor of the actor George Arliss, who was staying there while filming The Green Goddess movie!
Why You Should Start Making Homemade Salad Dressings
- Fresher – Making dressing from scratch with fresh ingredients will make you look at salads in a new light. You might even start craving them!
- Versatile – Homemade dressings can be made from almost anything. I can’t think of a more perfect way to use up those herbs and herbs in your garden.
- More Flavor– Fresh herbs add so much more flavor.
- It won’t break down – since this dressing doesn’t have oil, you don’t have to worry about it separating as it sits.
You’ll Need Some Herbs
Anchovies – I used 2 oil-packed anchovy fillets, but that’s just a guideline, add more or less based on what you like. They add a salty umami to the dressing.
Dairy – Mayo and Greek yogurt are what gives this dressing its signature creamy texture.
Variety of Herbs – Fresh basil, parsley, tarragon, and chives are the basic herbs you’ll need. You can add mint, dill or cilantro to change it up. It’s the tarragon that gives it it’s unique flavor.
Lemon Juice – A little acidic brightness helps balance out the more savory and tangy flavors.
How To Make This Green Goddess Dip Recipe
Step One: Blend, Blend, Blend!
Add the anchovies, mayonnaise, yogurt, parsley, basil, and lemon juice to a food processor and process until the herbs are finely chopped, for about 3 minutes, scraping down periodically. You want to make sure everything gets mixed together!
Step Two: Finishing Touches
Add the chopped tarragon and chopped chives and process to combine. Add salt and pepper to taste.
How to Store Green Goddess Dip
n The Fridge: Store this in an airtight container for up to five days! Like many great sauces, this will only get better the longer it sits and the flavors continue to combine.
More Sauces, Dressings, and Dips
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Quick & Easy Green Goddess Dip With Fresh Herbs
Ingredients
- 2 oil-packed anchovy fillets
- ½ cup mayonnaise
- ⅓ cup Greek yogurt
- ½ cup parsley
- ⅓ cup basil
- 2 tablespoons lemon juice
- 2 tablespoons tarragon finely chopped
- 2 tablespoons chives finely chopped
Instructions
- Add the anchovies, mayonnaise, yogurt, parsley, basil, and lemon juice to a food processor and process until the herbs are finely chopped, for about 3 minutes, scraping down periodically.
- Add the chopped tarragon and chopped chives and process to combine. Add salt and pepper to taste.
Barbara’s Tips + Notes
- The flavors get even better as it sits in the refrigerator.
- You can use a blender to combine the ingredients instead of a food processor.
- You can leave out or add additional herbs to change up the flavor.
Nutrition
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