This Green Goddess Dressing and Dip is the most versatile magic elixir to have in your fridge. Make a batch for meal prep and enjoy it all week long.

a photo of green goddess dressing with all of the ingredients around it

A Note from Teri on Green Goddess Dressing

This Green Goddess Dressing and Dip has been a staple in my kitchen forever. I serve it with everything from my Passport Chicken to chicken paillard, to a beautiful steak salad. I love it as a sauce for a sandwich, as a dressing of course, or as a dipping sauce for chicken fingers.  It’s an absolute must do and totally delicious.

Finished Green Goddess Salad ready to serve.

It is so easy to turn this dressing into a creamy dip. Blend in half an avocado and a star is born! It is the perfect pairing with fresh crudites for an easy and fabulous snack. My a batch, or a double batch if you’re like me, and enjoy this dressing and dip all week long.

a photo of the ingredients for green goddess dressing

Ingredients and Variations

  • Oil-packed anchovy filets
  • Garlic cloves
  • Mayo 
  • Basil leaves 
  • Tarragon leaves 
  • Parsley 
  • Lemon juice 
  • Olive oil 
  • Red wine vinegar 
  • Salt 
  • Ripe avocado (if you are making a dip)

If you don’t love anchovies, you can start with one or two filets and add the third if you would like. For mayo, it is absolutely best to make your own. It’s so simple to do, and you’ll taste the difference. You can use a store bought mayo, but trust me, homemade will make this dressing absolutely perfect.

Make sure to taste your dressing when adding the salt. Anchovies are salty, so adjust your amount of salt to taste.

The more herbs you add, the greener your dressing will be. Additionally, if you make this in a blender rather than using an immersion blender, you may notice a difference in how green it gets, but it’s still so delicious.

a photo of oil going into a jar with egg and an immersion blender
a photo of basil going into the mason jar with an immersion blender in it

How to Make Green Goddess Dressing and Dip

Step One: Make the Dressing

Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed. 

a photo of salt going into green goddess dressing
a photo of avocado going into green goddess dressing to make a dip

Step Two: Make a Dip

Combine one full batch of Green Goddess dressing with half of an avocado and blend well.

Store dressing in an airtight container in the fridge for up to five days.

a photo of green goddess dressing in a mason jar

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a photo of green goddess dip in a jar with a celery stick above it

Green Goddess Dressing and Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: approx. 2 cups
  • Category: Dressing
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This is one of my favorite MAGIC ELIXIRS. It is delicious on everything, and it can take any dish to a whole new level. 

Ingredients

  •   3 oil-packed anchovy filets 
  •   3 garlic cloves, chopped fine 
  •   1 cup Whole30 mayo (you can also use store bought mayo)
  •   2 handfuls basil leaves 
  •   4 Tbsps fresh tarragon leaves 
  •   ¼ cup parsley 
  •   3 Tbsps lemon juice 
  •   5 Tbsps olive oil 
  •   2 Tbsps red wine vinegar 
  •   2 pinches salt 
  •   1/2 of a ripe avocado (if you are making a dip)

Instructions

  1. To make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed. 
  2. To make the dip: Combine one full batch of Green Goddess dressing with half of an avocado and blend well.

Notes

Teri’s tip:  Make your Green Goddess Dressing ahead of time so that you have it ready.  You may want to double the recipe so that you can make the dip without using all of your dressing.

Nutrition

  • Serving Size:
  • Calories: 198
  • Sugar: 1.7 g
  • Sodium: 296.8 mg
  • Fat: 20.1 g
  • Carbohydrates: 4.7 g
  • Protein: 1.5 g
  • Cholesterol: 10.7 mg