DipsAmericanEasy

Party Green Goddess Herb Dressing

Name: Party Green Goddess Herb Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (25 g) fresh basil leaves, packed, roughly chopped; 1 cup (30 g) fresh Italian parsley leaves, packed, roughly chopped; ½ cup (20 g) fresh chives, cut into 1-inch pieces; 2 tablespoons (5 g) fresh tarragon leaves, roughly chopped; ¾ cup (180 ml) sour cream, at room temperature; ½ cup (120 ml) mayonnaise; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; 1 clove (3 g) garlic clove, minced; 1 fillet (10 g) anchovy fillet in oil, finely chopped (optional); ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, herbaceous cream dressing loaded with fresh basil, parsley, chives, and tarragon. This versatile green goddess dressing works as a salad topper, vegetable dip, potato topper, or sandwich spread. The bright lemon juice and garlic balance the creamy sour cream and mayonnaise base, making it perfect for holiday tables and entertaining.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: 1½ cups (360 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather all herbs fresh and roughly chop them to speed blending
Measure sour cream and mayonnaise at room temperature for smoother blending
Juice the lemon and measure it first so you don't have to stop mid-blend

1
Blend the herbs
- Add the basil, parsley, chives, tarragon, garlic, and anchovy (if using) to a blender or food processor.
- Pulse 8–10 times until the herbs are broken into small flecks, about 15–20 seconds total.
- Don't over-blend; the herbs should have visible texture.
+ Show details− Hide details
Ready when: Herbs are broken into small pieces with visible texture, not a smooth paste
Tip: Pulse rather than blend continuously to keep the herbs fresh and vibrant; over-blending oxidizes them and darkens the color
2
Add the creamy base
- Add the sour cream and mayonnaise to the blender.
- Pulse 4–5 times, scraping down the sides with a rubber spatula between pulses, until the herbs are evenly distributed throughout the cream.
- The mixture should look bright green with visible flecks of herb.
+ Show details− Hide details
Ready when: Creamy dressing with bright green color and visible herb pieces throughout
Tip: Don't fully blend; the dressing should have texture and a rustic look, not be completely smooth
3
Season with lemon and salt
- Pour in the lemon juice, add the kosher salt and black pepper, and pulse 2–3 times until just combined.
- Taste and adjust: add more salt for depth, more lemon for brightness, or more pepper for bite.
+ Show details− Hide details
Ready when: Dressing is evenly seasoned and tastes balanced between creamy, tangy, and herbaceous
Tip: Taste after each adjustment; the lemon juice and salt are what bring the fresh herb flavor to life
4
Transfer and chill
- Pour the dressing into a serving bowl.
- Cover and refrigerate for at least 15 minutes so the flavors meld and the dressing becomes silky.
- The chilled dressing will be thicker and more flavorful.
+ Show details− Hide details
Ready when: Dressing is chilled and flavors have developed
Tip: The dressing will continue to deepen in flavor as it sits; make it up to 1 day ahead for best results

Good to know

Tips

For a thinner dressing (ideal for drizzling on salads), whisk in 1–2 tablespoons of buttermilk, milk, or water after blending.
For a dip consistency, use the recipe as written. For a creamier spread for sandwiches or toasts, keep it thicker and reduce the liquid.
Use the freshest herbs possible; they are the star. Wilted or old herbs will taste dull and grassy instead of bright.
If you don't have fresh herbs, this dressing won't be the same with dried herbs; the whole point is the vibrant fresh flavor. Plan ahead or save this recipe for when good fresh herbs are available.

Make ahead

Can be made up to 1 day ahead. Store covered in the refrigerator; the flavor actually improves as it sits, and the color may deepen slightly as the herbs continue to release flavor.

Storage & reheating

Refrigerator: up to 5 days in an airtight container. The dressing will thicken slightly and the color may darken as it ages, but it will still taste fresh. Freezer: not recommended; the texture becomes grainy when thawed.

Substitutions

sour cream → Greek yogurt or crème fraîche. Use the same amount. Greek yogurt makes it tangier; crème fraîche makes it richer and less sour.
mayonnaise → Crème fraîche or additional sour cream. If using crème fraîche, use ¾ cup total creamy base. If using only sour cream, increase to 1 cup and thin with 2 tablespoons buttermilk or milk.
fresh tarragon leaves → Fresh dill or fresh mint. Use the same amount. Dill gives an earthy, pickled note; mint adds sweetness and brightness.
anchovy fillet in oil → 1 teaspoon Worcestershire sauce or 1 teaspoon miso paste. These add umami depth without fishiness. Optional either way, but they deepen the flavor significantly.