Green Goddess Salad Dressing Recipe Baked by Melissa: Herby Creaminess Without the Heavy Cream

This herb-packed dressing delivers the signature creamy texture of classic green goddess without heavy cream. I developed this version to keep it light yet rich, perfect for drizzling over salads or using as a dip.

The secret lies in blending fresh herbs with tangy buttermilk and just enough mayo for body. Each batch comes together in minutes using simple ingredients you likely have on hand.

What you get is a vibrant, herbaceous dressing with bright, balanced flavors. It stays fresh in the fridge for up to a week, making it ideal for meal prep.

Use it to elevate greens, as a marinade, or as a flavorful spread for sandwiches and wraps.

Ingredients for Green Goddess Salad Dressing Recipe Baked by Melissa

Fresh herbs meet tangy buttermilk for a light, creamy dressing you will love.

The herbs are everything here—farmers market parsley and tarragon have the best flavor, but grocery store bunches work fine if they’re fresh. Look for bright green, perky leaves (the wilted stuff won’t cut it). Buttermilk is key for that signature tang. Whole Foods carries a great organic version, or grab any brand from the dairy aisle. If you’re making this often, powdered buttermilk keeps forever in the pantry.

No tarragon? Dill or basil both work well as substitutes. Skip the anchovies if you’re vegetarian—just add an extra pinch of salt. The mayo can be swapped for Greek yogurt if you want it lighter (or vegan mayo works too). If you’ve only got dried herbs, use one-third the amount—fresh really is better here, but dried in a pinch won’t ruin it.

Keeps beautifully for up to 1 week in the fridge. Give it a good stir before using—the herbs settle. If it thickens too much, thin with a splash of buttermilk. Freezing isn’t ideal (herbs get weird), but it’s fine for 1 month if needed.

Step-by-Step Instructions for Green Goddess Salad Dressing

This creamy dressing comes together in minutes with just a blender and a few fresh herbs.

Step 1: Prep the Fresh Herbs and Aromatics

Start by finely chopping the 1 cup Fresh Parsley, 0.5 cup Fresh Chives, and 0.25 cup Fresh Tarragon. I like to remove all stems first for the smoothest texture. The parsley should be packed tightly in your measuring cup—this ensures you get that bright, herby flavor in every bite.

Mince the 2 cloves Garlic Cloves and the 2 piece Anchovy Fillets (if using). Real talk: the anchovies dissolve completely into the dressing, adding depth without a fishy taste. If you’re skeptical, trust me—just try it once. The garlic should be fine enough that you don’t get any large chunks in the final dressing.

Step 2: Blend the Creamy Base

In a blender or food processor, combine the 0.5 cup Mayonnaise, 0.25 cup Sour Cream, and 0.5 cup Buttermilk. I prefer full-fat buttermilk here—it gives the dressing that signature tang and richness without needing heavy cream.

Blend for 20-30 seconds until smooth and creamy. This is your base, and it should look thick but pourable. If it seems too thick, the buttermilk will loosen it up as you add the rest of the ingredients. Don’t worry about over-blending at this stage.

Step 3: Add Acids and Seasonings

Add the chopped herbs, minced garlic, anchovies (if using), 2 tbsp Lemon Juice, 1 tbsp White Wine Vinegar, 0.5 tsp Salt, and 0.25 tsp Black Pepper to the blender. The lemon juice and vinegar brighten up the richness of the mayo and sour cream.

Blend again for 30-45 seconds, stopping to scrape down the sides as needed. You want everything fully incorporated and smooth. Taste and adjust seasoning if needed—I sometimes add a pinch more salt if the herbs are particularly fresh and bright.

Step 4: Chill and Let Flavors Meld

Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes. This chilling time lets the flavors come together and the herbs infuse into the creamy base. The dressing will thicken slightly as it cools.

Here’s the thing—this dressing tastes even better the next day. The herbs deepen in flavor, and the acidity mellows just enough. If you can wait, make it a day ahead. It’ll keep in the fridge for up to 5 days, though I doubt it’ll last that long.

Give it a good stir before using, as the herbs may settle. Drizzle over your favorite greens, use as a dip for veggies, or toss with cold pasta salad. The possibilities are endless.

Creative Variations of These Flavors

Dip or Dressing

Thin it out with 2-3 tbsp additional buttermilk for a pourable salad dressing consistency. For a thicker dip, reduce the buttermilk by 2 tbsp and add 1 extra tbsp sour cream before blending.

Herb Swaps

No tarragon? Swap in 2 tbsp fresh dill or 1 tbsp fresh basil for a different herb profile. For extra brightness, add 1 tbsp fresh mint—it pairs beautifully with the lemon.

Spicy Kick

Add ½ tsp cayenne pepper or 1 tsp sriracha to the blender with the other seasonings. The heat balances the creamy richness perfectly. I sometimes add ½ minced jalapeño for fresh, green spice. 🌶️

Avocado Twist

Blend in ½ ripe avocado for a luscious, green hue and extra creaminess. The avocado adds healthy fats and a subtle nutty flavor. Use it within 2 days as the avocado may oxidize.

Vegan Version

Replace mayo with ½ cup vegan mayo and buttermilk with ½ cup unsweetened almond milk mixed with 1 tbsp apple cider vinegar. Skip the sour cream or use a dairy-free alternative.

Citrus Variations

Swap the lemon juice for lime juice for a zesty twist, or use 1 tbsp orange juice plus 1 tsp zest for a sweeter, brighter profile. The orange version pairs wonderfully with spinach salads. 🍊

Frequently Asked Questions