Homemade Green Goddess Dressing
This bright and slightly tangy dressing is the perfect topping for your summer salads. Creamy Greek yogurt (I highly recommend full-fat) is the base for this dill forward dressing mixed with cilantro. Roasted poblano gives it a slight smoky flavor that pairs perfectly with the cilantro and dill. If you love herbs, this dressing is for you! It’s super easy to make, too.
This dressing is delicious! It goes great on salad, pasta, chicken, tostones, so many things. Although you could make this dressing with a variety of different herbs, I have chosen cilantro and dill. I love dill! It is so much more than a pickling flavor or herb to use in rubs. I love throwing it in salad, pasta, on burgers, or anything I think it might taste great in. I planted some in my garden last year and it reseeded itself this year and came back. Excellent! I picked a bunch of it and dried it, so I used dried dill in this recipe. You can use fresh dill just as easily.
Cilantro is another favorite herb of mine. I had bought some to use in a different recipe and of course ended up with a bunch of left over cilantro. Into this dressing it goes! Some other fantastic herbs for this dressing are Italian parsley (I am not a fan of regular parsley, it’s too…boring…for me), chives, mint, basil, or lemongrass. Be creative!
Why I love this dressing….
I love the tangy and bright flavor of this dressing. It makes me think of summer every time I eat it.
It goes great on salad, pasta, chicken, it’s even great to dip tostones into.
This dressing comes together quickly, making it a great addition to a weekday side salad.
Ingredients
- Greek Yogurt Gives the dressing a creamy base to start with.
- Herbs Cilantro and dill make a great combo in this recipe.
- Poblano pepper Roasting poblanos brings out their sweetness and brings out their flavor. They aren’t hot, but they have a little something extra that you don’t get in a bell pepper.
- Olive oil Adds richness and thins out the yogurt.
- Apple cider vinegar and lemon juice Adds flavor, depth, and tanginess.
- Spices Cumin and salt.
How to Make Green Goddess Dressing
Green goddess dressing is very simple to make. The most involved part is chopping and roasting the poblano pepper. If you wanted to make it even quicker, you could put the poblano straight into the food processor without roasting it, but I highly recommend roasting it as this brings out some of it’s sweetness.
The easiest way to make this dressing is to 1) either put everything into the food processor and blend together; or 2) blend the poblano pepper and then put everything into a medium size mason jar, put the lid on and shake, shake, shake to blend everything together. Couldn’t be any simpler, or quick!
This dressing is a bit on the thicker side. If you want to thin it out a bit, add a tablespoon of milk at a time until you reach your desired consistency, up to 1/4 cup.
Store in a mason jar and use on salads (this would be great on my Arugula Salad with Feta), pasta, or even as a dip (try dipping some Tostones in them).
More Recipes to Try
- Super Simple Balsamic Vinaigrette
- Easy Homemade 1000 Island Dressing
- Arugula Salad with Feta and Lemon Vinaigrette
- Spinach Strawberry Salad with Pecans
Frequently Asked Questions
Store in an airtight container in the fridge for up 4 days for best flavor and freshness.
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Green Goddess Dressing
Ingredients
- 3/4 cup Greek yogurt
- 1 poblano pepper
- 1 cup cilantro leaves
- 1 tablespoon lemon juice
- 1 tablespoon dill, fresh or dried
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
Instructions
- Chop the poblano pepper into small pieces and saute in 1 tablespoon of olive oil until soft. Remove from heat.
- Tear the cilantro leaves from their stems. We will be putting everything in the food processor so it's ok if a few stems get in there. They will be chopped up. If bigger stems get in there, you can remove them after processing everything.
- Add the cilantro, poblano, yogurt, lemon juice, dill, olive oil, and apple cider vinegar into the food processor and process in quick bursts until everything is blended together. You could also add all of the ingredients to a mason jar, cover with a lid, and shake it up until everything mixes together.
- Transfer to a storage container, such as a mason jar, and use on salads, as a dip, on pasta, or anything else you can think of.
Notes
- Store in a glass container, such as a mason jar, in the fridge for up to 4 days.
- This dressing is on the thick side. If you want to thin it out, add 1 tablespoon of milk at a time until you reach your desired consistency. I do not recommend adding more than 1/4 cup of milk as it could dilute the flavor.
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