Last Updated on August 5, 2026 by Deliciously Organic Editor
The clean, fresh flavors of Green Goddess dressing make for one of the more perfect condiments. It’s smooth and bright and pairs well with all the summer produce in abundance right now. I also love drizzling it over grilled chicken or shrimp. If you make it a bit more thick by adding a bit of extra sour cream, you can use it as a dip for vegetables.
Green Goddess Dressing Ingredients:
- Whole milk yogurt (I prefer Straus, Organic Valley or you can make your own using a culture)
- Green onion
- Fresh basil leaves
- Lemon
- Garlic
- Anchovy fillets or anchovy paste
- Celtic sea salt
- Black pepper
- Sour cream (I prefer Straus or you can make your own using a culture)
Green Goddess Dressing Serving Suggestions
- Pour it over lettuces and raw vegetables to make a delicious salad
- Use it as a dip for raw vegetables and sourdough
- Drizzle over grilled chicken or shrimp
- Use as a dipping sauce for homemade chicken fingers or roasted potatoes
How Healthy is Green Goddess Dressing?
It’s a very healthy choice! The ingredients are rich in omegas, healthy fats, vitamin A and D and minerals.
A study of over 1,700 Swedish men found that consumption of fruits and vegetables was associated with a decreased risk of heart disease, but only when combined with full-fat dairy consumption.
So, a the full fat dairy in this recipe is a very healthy option!
Will the dressing taste fishy?
The anchovies in this recipe gives the dressing a nice kick and depth of flavor. But don’t worry – the dressing won’t taste fishy.
Here are some more salad recipes that you might enjoy:
Simple Homemade Salad Dressing
Chopped Waldorf Salad
Broccoli Salad with Bacon and Raisins
Homemade Ranch Dressing
Caesar Salad Dressing
Green Goddess Dressing
The anchovies in this recipe gives the dressing a nice kick. Don’t worry – the dressing won’t taste fishy.
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: Makes about 2 1/2 cups
- Category: Side Dish
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup whole milk yogurt (I prefer Straus, Organic Valley or Trader Joe's or you can make your own using a culture)
- 1 cup chopped green onion, white and green parts
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, chopped
- 2 anchovy fillets or 2 teaspoons anchovy paste
- 1 teaspoon Celtic sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup organic sour cream (I prefer Straus or you can make your own using a culture)
Instructions
- Place all ingredients in a blender and blend until smooth. Season to taste with sea salt. Store in an airtight container in the refrigerator for up to 1 week.
I’ve included the cooking times for each recipe. The cooking time will include cooking, prep and baking times. For instance, a soup will cook for 1 1/2 hours, and that will be included in the cooking time, even though this isn’t time you are working on dinner.
This looks so good, but we could never use it up in one week. I think I’ll try adding whey to it like I do my mayo.
Do you make homemade mayo? Do you have a recipe to share? Do you know how many carbs & fat are in the whey? Thank you.
I have no problem using the anchovies but what do you do with the rest of them in the package? My dog ends up with healthy treats usually but I think there may be a different answer.
I freeze them and then use them for homemade Caesar dressing or to make another batch of Green Goddess.
I grew up on Green Goddess and absolutely love the distinct flavor – perfect for summer salads. I love a little drizzle of it over sliced cucumbers too!
Could this dressing be pulled off without the anchovies? I cannot find organic ones in my area.
It can, it just won’t have quite the “zip” to it. 🙂
Great dressing idea. Will have to try this!
I make a very similar dressing with my homemade creme fraiche as the base! Love it!
We made this, it was really good! It had a bit more zip than my kids cared for (they still ate it). Not sure if it was the garlic or anchovy paste. I’m making it again, we’ll just tone down the raw garlic this time. Reminded us of caesar dressing.
Glad you all enjoyed it! Next time try soaking the chopped garlic in the lemon juice for 20 minutes before blending the rest of the ingredients. This will take the spiciness out of the garlic. 🙂
your recipe looks great and way healthier than the one with mayonnaise base 🙂 gotta try the anchovy version, good idea!
I just made this and IT.IS.DELISH!!! You’re right, you can’t taste the anchovies either. I’ll be making this again!
Beautiful and perfect for summer!
Leftover Anchovies? Easy! Throw together a puttanesca sauce all you need are capers anchovies garlic tomato olive oil etc delicious! Google a recipe!
oooh, I want to do this but dairy isn’t my friend. Coconut milk?
I am allergic to fish and cannot have the anchovies. I see it in lots of dressing recipes. Is there a substitute for it for those of us with allergies?
Would miso be an ok sub for the anchovies? I’ve actually never used it, but have read it could be a good sub for anchovies in dressings. I usually don’t want soy in my diet, but because it’s fermented, miso is better….I think..??
Great question, Nancy – I was wondering about this too; I am allergic and my husband is a vegetarian. Any info would be much appreciated!
Is there anything else you can use besides sour cream?