Barefoot Contessa Green Goddess Dressing

I used to think Green Goddess was just a bottled relic from the back of a fridge door—too tangy, too green, too much. But then I tried Ina’s version, and everything shifted.

Here’s how I turned a “maybe” dressing into a fridge staple.

Why This Works So Well

Ina doesn’t just blend herbs with mayo and call it a day. She leans on Greek yogurt, not for diet points, but for creaminess with a clean finish. The herbs stay bright, the capers cut through the richness, and the lemon ties it all together. It’s light, but deeply flavorful—more like a sauce than a side note.

Tiny Details, Big Impact

• Whole milk Greek yogurt (1 cup) – Adds creaminess without the heaviness of mayo. Don’t use nonfat—it tastes chalky here.
• Fresh parsley (1 cup) – The base. It gives structure and freshness. I tried skipping it once. Regretted it.
• Soft leafy herbs (1 cup: dill, mint, tarragon, cilantro) – Use what you have, but keep it soft. Rosemary and thyme won’t work.
• Chives (2 tbsp) – Subtle onion flavor without the bite of raw shallots.
• Lemon juice + zest – The juice brightens, the zest perfumes. Don’t skip either.
• Capers (2 tsp) – Adds salinity and depth. Rinse them if they’re too briny.
• Garlic (1 clove) – Raw, but not overpowering in a small amount.
• Olive oil (1 tbsp) – Rounds everything out and softens the sharp edges.
• Salt + pepper – Adjust after blending. It opens up as it sits.

Custom Tweaks I Tested

• Added anchovy paste (½ tsp) – Boosted umami beautifully. Optional, but worth trying.
• Used half sour cream, half yogurt – Made it a little richer, more like ranch.
• Swapped mint for basil – Lovely with summer tomatoes.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Dressing turned bitter	Used herb stems or old parsley	Stick to tender leaves, especially for mint and tarragon
Too runny	Used low-fat yogurt	Whole milk Greek-style only
Overpowered by garlic	Used a large clove	Use a small one or grate it in slowly

How to Make Ina Garten’s Green Goddess Dressing

1. Gather your ingredients:
   • 1 cup whole milk Greek yogurt
   • 1 cup fresh parsley
   • 1 cup soft herbs (mint, dill, tarragon, cilantro—any mix)
   • 2 tbsp chives
   • 2 tbsp lemon juice + ½ tsp zest
   • 1 tbsp extra virgin olive oil
   • 2 tsp capers
   • 1 garlic clove
   • ¼ tsp sea salt
   • Freshly cracked black pepper
2. Blend everything together in a food processor until smooth. Taste and adjust salt, lemon, or herbs to your liking.
3. Use immediately or chill for up to 5 days. The flavor deepens as it sits.

Smart Little Tricks

• I blend the garlic and capers first with just the yogurt, then add herbs. It keeps the color bright and flavor balanced.
• For a dip, stir in a spoonful of mayo or crème fraîche after blending—it makes it cling better to crudités.
• Save herb stems for stock, not this. They’ll make it muddy and fibrous.

How I Store It

• Fridge: In a mason jar or any airtight container for up to 5 days. Shake before using—it settles a bit.
• Freezer: I freeze it in silicone ice cube trays and pop one out to thaw for a quick lunch salad or sandwich spread.

Quick Questions, Real Answers

Q: Can I make this without dairy?
A: Yes. Use a thick unsweetened cashew yogurt or blend silken tofu for a similar texture. Just adjust seasoning—it may need a pinch more salt and lemon.

Q: Is this good with fish?
A: It’s fantastic with grilled salmon or shrimp. Also great spooned over roasted sweet potatoes.

Q: Can I use an immersion blender?
A: Yes, but use a tall jar or narrow container to get the herbs fully puréed.

Try More Recipes:

• Barefoot Contessa Tea Sandwiches
• Barefoot Contessa Chicken Scarpariello
• Barefoot Contessa Beef Braciole