My green goddess buttermilk dressing is bright, herb-forward, and slightly spicy. Parsley and scallions create its vivid green color, while jalapeño and garlic provide a lively kick. Buttermilk adds a tangy creaminess that makes this dressing versatile — excellent on salads, as a sauce for seafood and grilled chicken, or thickened up to serve as a party dip for vegetables.
Green goddess is a classic dressing, and this buttermilk version is a fresh, easy twist. I developed this recipe when I had extra buttermilk on hand and wanted something different from the usual oil-and-lemon vinaigrette. The buttermilk brings a pleasant tang and a silky texture that makes the herbs shine.
I tested a few versions, adjusting the herbs and heat until the balance felt right. Doubling the parsley gives the dressing a bright, herbaceous lift, while an extra scallion adds more onion-y freshness. A jalapeño provides the right amount of warmth without overwhelming the herbs. If you prefer milder heat, use half a jalapeño or remove the seeds; for more heat, leave them in or add a second pepper.
This dressing works in many ways. Use it as a finishing sauce for grilled shrimp or chicken, spoon it over roasted potatoes or vegetables, or toss it with a crisp green salad. If you want a thicker dip, increase the mayonnaise slightly or reduce the buttermilk. It comes together in about 10 minutes and keeps well in the refrigerator for several days, making it a convenient make-ahead condiment to brighten weeknight meals.
Here are a few simple tips for best results: mince the garlic finely so it blends evenly and doesn’t stand out as a sharp bite; taste as you go and adjust salt, pepper, and lemon juice to suit your palate; and let the dressing rest for an hour if you have time—this helps the flavors meld. The recipe scales easily, so double it for gatherings.
– Happy Eating
Spicy Green Goddess Buttermilk Dressing
1 cup
Ingredients
- 1/3 cup mayonnaise
- 1/2 cup buttermilk
- 2 scallions, roughly chopped
- 1 small jalapeño, chopped (seeded if desired)
- 1/2 cup packed parsley leaves
- 1 tbsp lemon juice
- 1 anchovy fillet
- 1 clove garlic, minced
- salt and pepper, to taste
Instructions
- Add all ingredients to a food processor or blender and puree until smooth. Taste and adjust salt and pepper. If you’re unsure about the heat level, start with half the jalapeño, then add more to taste.
- You can use the dressing immediately, but for best flavor let it rest in the refrigerator for 1–2 hours to allow the flavors to meld. Store in a covered container for 4–5 days.
Notes
- Mince the garlic finely so it blends smoothly and doesn’t give a sharp, raw bite.
- You can use fresh jalapeño or sliced pickled jalapeños depending on what you have. Pickled jalapeños will add a tangy note.
- Anchovies add depth and umami; use an anchovy fillet or a small amount of anchovy paste if that’s what you have.
- Adjust the mayo or buttermilk to change thickness: more mayo for a dip, more buttermilk for a pourable dressing.
- Try this dressing on salads, grain bowls, roasted vegetables, grilled proteins, or as a dip for raw vegetables and fries.