Green Goddess Dressing

Creamiest, Herby, and Bright

If there’s one dressing I always want in my fridge, it’s this one.

It’s bright, creamy, fresh, and packed with herbs, but this version leans lighter by using more Greek yogurt than mayo. You still get that silky richness, but with extra protein and a clean, tangy finish.

It’s the kind of sauce that makes a simple salad feel special and turns grilled chicken into something you’d order at a café. Bonus, it lasts amazingly in the fridge all week!

Creamy Avocado Green Goddess Dressing

Ingredients

• 1 cup plain Greek yogurt

• ½ cup good-quality mayonnaise

• 1 cup chopped scallions (white and green parts, about 6–7 scallions)or substitute 1 shallot

• 3–4 garlic cloves

• 1 cup chopped fresh basil leaves

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• 2 teaspoons anchovy paste (optional, but adds the most delicious flavor)

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• ½ cup sour cream

• 1 ripe avocado - adds the best creamyness

• 1-2 tablespoons of Olive Oil to thin

How to Make It

1. Add all ingredients to a blender or food processor.

2. Blend until completely smooth and creamy.

3. Taste and adjust:

   • More lemon for brightness

   • More salt if needed

   • Add more olive oil if you prefer a thinner dressing. If you keep it thicker it makes for an amazing veggie dip too

That’s it — five minutes and done.

Why This Ratio Works

Using 1 cup Greek yogurt + ½ cup mayo:

• Keeps it creamy without feeling heavy

• Adds protein and a subtle tang

• Lets the herbs and lemon shine

• Still gives that rich Green Goddess texture

The avocado blends everything together into a silky, almost whipped consistency.

What It Tastes Like

Bright from lemon. Fresh from basil and scallions. Savory depth from anchovy (not fishy, just balanced). Creamy from yogurt, sour cream, and avocado.

It’s rich yet refreshing all at once.

Ways to Use It

• Toss with romaine, grilled chicken, and shaved parmesan

• Spread on sourdough sandwiches

• Drizzle over salmon

• Spoon over roasted potatoes

• Use as a dip for vegetables or crispy smashed potatoes

• Add to grain bowls with quinoa and roasted veggies

It’s also incredible as a sauce for grilled steak or shrimp.

Storage Tips

Because of the avocado and fresh herbs:

• Store in an airtight container

If it thickens in the fridge, stir in a teaspoon of water, lemon juice, or olive oil.

I hope you love this recipe as much as I do. Tag me @weeknight_homemaker if you try it!

With love,

Lauren