How many calories are in creamy cilantro dressing?

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: DRESSINGS - Large Creamy Cilantro Dressing

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per Ingredient

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Looking for a way to use up the herbs in your fridge? Make this green goddess dressing recipe! It's creamy, bright, and brimming with fresh flavor.

spring / cooking basics —

At this time of year, I make this green goddess dressing recipe almost every week. Jack and I have just planted our little garden on our back deck, and we have loads of fresh herbs. Straight off the plant, they’re fragrant and tender, ready to add a punch of fresh flavor to almost any dish. I often grab a handful of parsley for a weeknight pasta, a sprig of mint to finish a salad, or a bunch of basil to sprinkle over pizza. Chances are, I end up picking extra, so little by little, the fridge fills up with leafy herbs. That’s where this green goddess dressing comes in.

Cool, creamy, and so darn easy to make, it’s the perfect way to use up an abundance of herbs. You can make it with almost any ones you like – I start with parsley and chives and top it off with whatever else I have on hand. Cilantro, mint, and dill are all fantastic, but I especially recommend using tarragon. Its mild licorice flavor makes this green goddess dressing really complex and unique. Trust me, you’re going to love it!

Green Goddess Dressing

rate this recipe:

5 from 23 votes

Prep Time: 5 mins

Serves 4 to 6

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This easy green goddess dressing is creamy, bright, and delicious! I most often make it with Greek yogurt, but it also works wonderfully with cashew cream. See the recipe notes below for this easy vegan variation.

Ingredients

• 1 cup whole milk Greek yogurt*
• 1 cup parsley
• 1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro
• 2 tablespoon chopped chives
• 2 tablespoons lemon juice, plus ½ teaspoon zest
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons capers
• 1 garlic clove
• ¼ teaspoon sea salt
• Freshly ground black pepper

Instructions

• In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.

• Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.

Notes

Makes just over 1 cup*To make this vegan: Use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If your dressing is too thick, mix in little water or more olive oil. This version will not work in a food processor because the cashews won’t get as creamy as they do in a blender.

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