This post may contain affiliate links. Please see our disclosure policy.
This green goddess ranch is decadent, herbaceous, and a delicious vessel for salads, veggies, or anything you’d want to DIP!
Out of the 4 different ranch dressings I make and love (all for different purposes), this green goddess is at the top of my list for a go-to dressing / dip. I love to make this as a generic dip for appetizers, that can also double as a sauce for mains and sides. It’s truly a flavor bomb that everyone loves!
Ingredients and substitutions:
- Herbs – I use a combination of basil, cilantro, and green onions. If you’re not a fan of cilantro, you can substitute parsley or dill, but I find cilantro adds the most neutral flavor tone to this goddess. Even with my “no-cilantro” friends, I’ve tested this ranch with them, and they’re a fan! I don’t find the raw allium too overpowering in this recipe. You can omit the green onions, or substitute the green onion with red onion or shallot. I find green onions to be one of the more mild raw alliums to eat, which I prefer.
- Fresh lemon, juiced – I think the fresh lemon juice is a critical component to the flavor profile and freshness. If you need to substitute, I recommend 1/4 cup of white wine vinegar. This recipe calls for the juice of 1 lemon, which is about 1/4 cup. Note that some lemons are juicier than others, so be sure to taste the blended dressing and add more acid as you desire.
- Garlic – again, I’m not typically a fan of raw garlic, but I find just 2 cloves is the right amount of garlic and oomph I want in this dressing.
- Mayo – this can be a controversial ingredient, but it’s a critical ingredient in this recipe and what give this green goddess ranch it’s lush texture and delicious flavor. Use a good quality mayo like an avocado mayo. Although you can definitely substitute the mayo with yogurt, it changes the richness and mouthfeel. It’ll still be good, but I highly recommend you try this recipe with mayo.
How to Use this Green Goddess Ranch
- Bowls or salads – this green goddess is perfect to meal prep and use to make your lunch salads have that wow factor. It lasts in the fridge for up to a week, and tastes great even 5 days after it’s made.
- Roasted potatoes – potatoes LOVE this sauce as much as veggies
- Wings, crudite, pizza… honestly, I’d dip anything in this sauce!
Other Ranch Variations I love:
Green Goddess Ranch Dressing
This green goddess ranch is decadent, herbaceous, and a delicious vessel for salads, veggies, or anything you'd want to DIP! Out of the 4 different ranch dressings I make and love (all for different purposes), this green goddess is at the top of my list for a go-to dressing / dip that I know everyone will love. Makes 1.5 cups.
Equipment
- Food Processor
- Citrus juicer
Ingredients
- 1 cup basil leaves, packed
- 1 cup cilantro, packed
- 2 stalks green onions, cut into 2" pieces
- 1 lemon, juiced, about 1/3 cup
- 1 teaspoon kosher salt
- 6 twists black pepper
- 2 cloves garlic
- ¾ cup mayo
Instructions
- Starting with the avocado, add all the ingredients into a food processor. Blend until smooth, about 30 seconds.
- Transfer the green goddess ranch dressing to a container. Serve immediately.
Like this? Leave a comment below!
