This bright, creamy, flavorful lemony green goddess dressing will add a boost of flavor to any salad, bowl, or wrap. A healthy, high-protein, take on a classic. It’s so quick to make and you can use any fresh herbs you have on hand.

Let’s talk about green goddess dressing. For years, I didn’t get the hype—it always felt bland and uninspired. But then I had a life-changing moment at Flour Bakery in Boston. Their chopped Greek salad, topped with a creamy, herb-packed green goddess dressing, was a revelation.

Unlike the tart punch of a traditional Greek dressing, this version added a refreshing, creamy balance that elevated every bite. It was cool, flavorful, and the perfect complement to the salad’s bold ingredients like feta, banana peppers, and lemony chicken.

That experience inspired me to create my own twist on green goddess dressing. It’s light, vibrant, and packed with wholesome ingredients like tahini, fresh herbs, and Greek yogurt. Whether you drizzle it over a salad, use it as a dip, or add it to wraps, this dressing is a total flavor upgrade.

What is Green Goddess Salad Dressing

Food historians generally agree that green goddess dressing was first created at the Palace Hotel in San Francisco by Chef Philip Roemer in 1923. Traditionally made with mayonnaise, the dressing has cycled in and out of popularity over the years.

At its core, green goddess dressing is a pureed mixture of fresh herbs and a creamy base—often mayo, sour cream, yogurt, or buttermilk. Many recipes also include anchovies for umami, though some substitute capers or Worcestershire sauce (side note: do you know how many times I’ve had to Google how to spell “Worcestershire”?). Classic herbs for this dressing typically include dill, chervil, chives, and tarragon.

Why You’ll Love This Recipe

This lemony green goddess dressing is the perfect balance of tangy, creamy, and herby. It’s:

High in protein, thanks to Greek yogurt.
Packed with fresh, vibrant herbs and zesty lemon.
Versatile: use it as a salad dressing, dip, or sandwich spread.
Quick and easy to make—ready in under 15 minutes!

Ingredients You’ll Need

Greek Yogurt: Choose full-fat for the creamiest texture and flavor.
Tahini: Adds a nutty depth; find it in the international aisle.
Lemon Juice: Freshly squeezed is key for brightness.
Nutritional Yeast: Provides a cheesy, umami flavor.
Fresh Herbs: Use a mix of parsley and your favorites, like basil or dill.
Garlic: Just one clove is enough for a punch of flavor.
Salt and Pepper: Season to taste.
Olive Oil: Adds richness and helps emulsify the dressing.

Modifications, Substitutions, and Questions:

Can I use dry herbs instead?
I don’t recommend it. Fresh herbs add both flavor and bulk to the dressing. Substituting with dried herbs would significantly change the texture and consistency.

Can I make it dairy-free or vegan?
Absolutely! Just swap the Greek yogurt for your favorite plain non-dairy yogurt.

What can I use instead of nutritional yeast?
I love nutritional yeast and highly recommend it, but if it’s not available, you can substitute 1 tablespoon of soy sauce or 3 salty olives for a similar umami boost.

How can I thin out the dressing?
If you prefer a looser consistency, add a tablespoon or two of water and stir. Keep adding water incrementally until you reach your desired texture.

What if I want a thicker dressing?
To make this more like a dip, mix in an additional 1/4 cup of Greek yogurt. You might need to adjust the seasoning slightly.

How should I store the dressing?
Store it in an airtight container (preferably glass) in the refrigerator for up to a week. Glass containers are ideal because plastic can absorb odors.

Can I freeze the dressing?
I haven’t tried freezing it. While the individual ingredients can be frozen, the dressing’s texture may not hold up well after thawing.

Can I double the recipe?
Definitely! A little goes a long way, but this recipe scales up easily for larger batches.

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