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Not Your Grandmother’s Green Goddess Dressing

We remember Green Goddess dressing from our youth. It always sounded so glamorous and ethereal. It was green, thick, and creamy… and if we could make it all over again, would we? Well, we’d do it a little differently.

Original Recipe

We took up a Green Goddess dressing re-do in response to Hellmann’s Update a Vintage Recipe Challenge. As it turns out, we do have a vintage recipe for Green Goddess dressing – it’s from one of our mom’s cookbooks from 1969.

There’s the vintage Green Goddess recipe, from a 1969 cookbook (with our mom’s notes scrawled on the cover).

The recipe calls for a cup of mayonnaise and a half-cup of heavy cream, as well as anchovy paste. Now some people would insist that it’s not Green Goddess dressing without anchovies. To that, we’d say, well, tastes have changed.

Updated Recipe

We tweaked this recipe using Hellmann’s*¬† Mayonnaise Dressing with Olive Oil. We also added extra virgin olive oil, lemon juice, some avocado, and a bit of nonfat Greek yogurt. It still has the creaminess and tanginess of the old-time Green Goddess dressing, but somehow it feels a little more… goddess-like.

*Fun fact: Did you know that Hellmann’s is called Best Foods West of the Rockies? We grew up with Hellmann’s and we moved to Best Foods territory so we’re used to seeing both!

Green Goddess Dressing

An updated version of an old classic that's lighter and uses olive oil, lemon juice, avocado, and plenty of herbs.

Course Condiment
Cuisine American
Keyword avocado, Green Goddess, herbs, lemon juice, mayonnaise, olive oil, salad dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • 1/2 cup Hellmann's Mayonnaise Dressing with Olive OIl
  • 1/2 cup nonfat Greek yogurt
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice (about two lemons)
  • 1/2 medium avocado
  • 2 cloves garlic
  • 3/4 cup loosely packed mixed fresh herbs
  • salt and pepper to taste


  1. Add all ingredients to a food processor. Process until smooth. Serve over salad or as a dip with fresh veggies.


For the herbs, we used a combination of mint, basil, thyme, and dill – but you can mix and match depending on what you have that’s fresh. The original recipe called for chervil, but we haven’t seen chervil in a long time. Of course, chervil is a very close relative of the parsley that you’re used to seeing in stores, so feel free to use parsley in this case.

green goddess

As noted in the recipe, you can put this dressing on a salad, but you can also set it out as a dip for fresh veggies or on a cheese tray. It also goes without saying that homemade salad dressing is the best dressing.

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An updated recipe for Green Goddess dressing with olive oil, lemon juice, avocado, and fresh herbs.

An updated recipe for Green Goddess dressing with olive oil, lemon juice, avocado, and fresh herbs.


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