Nothing says fresh summer flavors more than Green Goddess dressing!

Grabbing handfuls of all the herbs and creating a magically delicious while nutrient dense topping for things from salads, to chips and sweet potato fries couldn’t be easier. It is literally dump, blend, and pour (or dip).

I like mine to present ‘parsley forward’.  But a combo of any of these herbs , and in descending amounts will give you serious bang for your herbs: parsley, dill, cilantro, basil, mint, and up to a ¼ of that can be chives (or garlic chives). Tender stems are ok as they will break down in the blender/food processor. Some recipes call for anchovies or capers, and I’ve made it with them, but don’t really miss it without.

I love the flexibility of this dressing as well, making it your own is half the fun!

If you’re looking for more ways to preserve summer flavors, check out my articles on Preserving Your Harvest, and on Harvesting, Using + Preserving Herbs.

Green Goddess Dressing Recipe pin.

Green Goddess Dressing Recipe

  • 1 cup plain Greek yogurt (full fat if possible)
  • 1+ cup of lightly packed herbs (parsley, dill, cilantro, basil, mint, chives)
  • 1 clove of garlic
  • Up to 1/2 lemon juice
  • ½ tsp sea salt
  • Fresh ground pepper to taste
  • *Optional 1-2 Tbsp of capers + 1-2 Tbsp olive oil (to thin out)

Blend well, and scrape every last ounce of deliciousness into your mouth – I mean container.

This keeps well in the refrigerator for at least a week. Shake if it separates.

*I love the fresh bright flavors, but some like it spicy, and I’ve added jalapeño to a batch or two as well.

That’s really it. Enjoy, and use those herbs!

Michelle