I’ve never met a green goddess dressing or dip I didn’t love. Green goddess makes pretty much everything more delicious. Creamy, bright and packed with basil. All good things!
Also, it’s called green goddess dressing. That’s awesome. Gold star for the naming genius behind that one.
You all know I love making dips and dressings from scratch. They’re a fridge staple for me, and basically the back bone of any sort of meal prep I do. If you don’t have time to make lunches and dinners for a whole week (I mean, who does?), just take 30 minutes to roast up some veggies and make this green goddess dressing. Maybe pick up a rotisserie chicken at the store. You’re golden!
I’ve had some version of this green goddess dressing in my fridge for the past two weeks, and it’s been such a workhorse in my kitchen:
Dip for (boring) veggies? Check.
Drizzled over roasted chicken? Check.
Dressing over kale salad? Check.
Dip for fries? CHECK.
Because I’m 100% crazy, I start with a version of homemade mayo for this dressing. I’ve tried it with store-bought mayo and I promise you it’s totally fine – I just prefer it with the homemade version because I generally prefer homemade mayo over store-bought to begin with. But you don’t have to be like me. Use store-bought and go on with your life.
There are a bunch of green goddess recipes out there, many that use different ingredients to put the “green” in green goddess. In my opinion, basil is the only non-negotiable. I add green onion because I love the flavor, but I’ve also seen parsley, cilantro and chives in other recipes. Don’t care for any of that? Totally fine, just use all basil. Have a handful of spinach you don’t know what to do with? Throw it in! This recipe is all about tasting and adding and tasting and adding. On and on until you have something you love and want to pour over everything.
I could go on and on, and I might because I’ve eaten green goddess dressing in some form almost every single day for the past two weeks. And I’m not sick of it. Not even a little bit!
- 1 egg, room temp
- 1 cup light olive oil
- 1 ½ cups basil
- 1 bunch green onions
- 1 garlic clove
- 2 teaspoons anchovy paste (or 2 anchovy fillets)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons lemon juice
- ¼ cup yogurt (plain or greek will work!)
- Add egg and ¼ cup oil in food processor. Pulse a few times to blend. Turn the processor on low and sloooowly drizzle in remaining ¾ cup of oil. You want to make sure you add the oil slowly so that it emulsifies and creates mayo.
- Scrape down the sides of bowl and add basil, green onions and garlic. Pulse 5-10 times to break everything down, and then add anchovy paste, salt, pepper, lemon juice and yogurt. Blend until everything is combined and a smooth sauce is formed, scraping the side of the bowl as needed.
- The dressing will last in the fridge for a week.
Store-bought mayo is fine! Just start your recipe with 1 cup mayo instead of the whole egg + oil situation.
I personally believe you really need the anchovy here because it gives the dressing a flavor you can’t really find with anything else (maybe fish sauce, but if you are against anchovy you might be against fish sauce too?). However, if you really can’t do it just leave it out. You might need to add a bit more salt and lemon to amp up the flavor of your finished dressing, so just keep tasting as you go.
Make this vegan: Use vegan mayo and replace yogurt with coconut milk.