Save I blended my first batch on a whim after buying too many herbs at the farmers market. The blender whirred and suddenly this impossibly green sauce appeared, tasting like spring in a jar. I drizzled it over roasted carrots that night and my roommate asked if I'd ordered takeout from somewhere fancy. I laughed and showed her the blender still flecked with green. Sometimes the best recipes happen because you don't want anything to go to waste.
I made a double batch for a potluck once and watched people dip everything into it, from chips to chicken skewers to raw bell peppers. Someone asked if I'd share the recipe and I realized I'd been winging it every time. That's when I finally wrote it down, tweaking the ratios until it tasted just right. Now I keep a jar in the fridge most weeks, and it's become my answer to the eternal question of what to eat for lunch.
Ingredients
- Greek yogurt: The tangy base that makes this lighter than traditional versions, and full-fat gives it a silkier texture that clings to greens beautifully.
- Mayonnaise: Adds richness and body, balancing the yogurt's sharpness with a smooth, luxurious mouthfeel.
- Fresh parsley: The backbone of the green color and a clean, grassy flavor that doesn't overpower the other herbs.
- Fresh chives: Bring a mild oniony note that's gentler than garlic but still adds depth.
- Fresh tarragon: The secret ingredient with a subtle licorice hint that makes this taste like the classic restaurant version.
- Fresh basil: Adds a sweet, peppery undertone that rounds out the herby chorus.
- Fresh lemon juice: Brightens everything and keeps the dressing tasting fresh and lively instead of heavy.
- Garlic clove: Just one small clove is enough to add warmth without making your breath regrettable.
- Anchovy fillets: Optional but they add a savory umami depth that doesn't taste fishy, just more complex and interesting.
- Dijon mustard: A touch of sharpness and it helps emulsify everything into a cohesive, creamy blend.
- Salt and black pepper: Essential for making all those bright flavors pop and come alive on your tongue.
- Milk or water: For thinning if you want a pourable dressing instead of a thicker dip.
Instructions
- Gather and Blend:
- Toss the yogurt, mayo, all the herbs, lemon juice, garlic, anchovies if using, and mustard into your blender or food processor. Hit the button and watch it transform from a jumble of green into a smooth, vibrant sauce, stopping to scrape down the sides so nothing gets left behind.
- Season to Taste:
- Give it a taste and add salt and pepper until it sings, remembering that it'll mellow slightly once chilled. Don't be shy with the seasoning, herbs need a little help to really shine.
- Adjust Consistency:
- If you want it thinner for drizzling, blend in milk or water one tablespoon at a time until it flows the way you like. I usually add a splash when I'm using it as a salad dressing, but leave it thick for dipping.
- Chill and Serve:
- Transfer to a jar or bowl, cover, and let it hang out in the fridge for at least thirty minutes so the flavors can get to know each other. Serve cold over salads, roasted vegetables, grilled chicken, or with a pile of crunchy vegetables for dipping.
Save One afternoon I served this alongside a platter of raw vegetables for friends, and we ended up sitting around the table for two hours, dipping and talking and refilling the bowl twice. It wasn't a fancy meal, just vegetables and good conversation, but that bright green dressing made it feel special. Food that brings people together without any fuss is the kind I keep coming back to.
Making It Your Own
If you can't find tarragon, dill makes a lovely swap with a slightly more pickled vibe, or try cilantro for something brighter and more herbal. I've also made this with all parsley and basil when I was short on other herbs and it was still delicious, just a little less complex. You can even stir in a spoonful of capers or a pinch of red pepper flakes if you want a little more bite or heat.
Storage and Shelf Life
This keeps well in a sealed jar for up to four days, though the color does fade slightly as the herbs oxidize, which is totally normal. Give it a good stir before using since it can separate a bit in the fridge. I like to make it on Sunday and use it throughout the week, drizzling it over grain bowls, eggs, and whatever vegetables I've roasted.
Serving Suggestions
This dressing is a workhorse in my kitchen, equally at home on a simple green salad, spooned over grilled salmon, or spread on a turkey sandwich. I've used it as a dip for sweet potato fries, tossed it with cold pasta and cherry tomatoes, and even dolloped it on top of soup. It's one of those rare recipes that actually lives up to the promise of being versatile.
- Try it with roasted asparagus or charred broccoli for a restaurant-quality side dish.
- Use it as a marinade for chicken breasts before grilling, the yogurt tenderizes beautifully.
- Thin it out and toss with shredded cabbage and carrots for the best coleslaw you've ever had.
Save There's something quietly satisfying about having a jar of this in the fridge, knowing that even the simplest meal is just a spoonful away from feeling intentional and cared for. Keep your herbs fresh, blend with confidence, and enjoy the way something this green and vibrant can change your whole week of eating.
Recipe Questions & Answers
- → Can I make this dressing ahead of time?
Yes, this dressing keeps well refrigerated for up to 4 days in an airtight container. In fact, letting it chill for at least 30 minutes before serving allows the flavors to meld beautifully.
- → How do I adjust the consistency?
For a thinner dressing, blend in milk or water one tablespoon at a time until you reach your desired consistency. Start with less and add gradually to avoid over-thinning.
- → What herbs can I substitute?
Tarragon can be swapped for dill or cilantro for different flavor profiles. You can also experiment with mint, arugula, or watercress based on your preferences.
- → Is this suitable for vegans?
Yes, use plant-based yogurt and mayonnaise instead, and omit the anchovy fillets. The dressing will remain flavorful and vibrant with these substitutions.
- → What are the best uses for this dressing?
This versatile dressing works wonderfully on salads, grain bowls, roasted vegetables, grilled fish, and crudités. It also makes an excellent sandwich spread or dip for appetizers.
- → Are the anchovies necessary?
Anchovies are optional and add depth and authenticity to the flavor. If you prefer to omit them, the dressing will still be delicious with the other ingredients.