It was a cold evening and a bag of leftover spinach, and I was done with the sad store-bottle dressing situation. I’d practically lived on Panera in college — my order was always the fuji apple salad — and I’d been meaning to make their green goddess dressing at home for months. So I pulled up the recipe they’d published, used it as a guide, and adjusted the proportions into a smaller, lighter batch with less mayo. It kept the creamy texture and that fresh basil flavor I love. It has quickly become one of my favorite homemade dressings, and I have a feeling it’s going to become one of yours too.
Real time: 10 minutes, plus 30 minutes of chilling if you can manage it. Hands-on: about 5. One blender, zero whisking. It’s the kind of thing that’s ready before the oven even warms up — which is saying something when you’re cooking dinner in a real kitchen at 6 p.m.
Why I keep making this one
It tastes just like the Panera version I grew up craving — creamy, bright, herby. I use it as the base for my green goddess cobb salad, which is my homemade take on another Panera favorite. And it’s not just a salad thing: drizzle it over grain bowls, spread it on sandwiches, or serve it as a dip. Honestly, it makes almost everything it touches better.
What you’ll need
- plain full-fat Greek yogurt — the creamy base. Full fat gives you the best texture and richness. Low fat works, but the dressing will be slightly thinner.
- avocado oil mayo — just one tablespoon, for a subtle richness that helps everything emulsify. I prefer it for a cleaner ingredient list.
- fresh basil leaves — the star of the show. Use fresh, not dried. Dried basil won’t give you that bright, vibrant green color or flavor.
- shallot — a mild, slightly sweet oniony flavor that garlic alone can’t replicate.
- basil pesto — the secret ingredient. One tablespoon deepens the herb flavor in a way fresh basil alone can’t achieve. Store-bought works great here.
- white wine vinegar — the brightness that balances all that creaminess. Apple cider vinegar works as a swap if that’s what you have.
- maple syrup or honey — just a touch of sweetness to balance the tang. Either works perfectly.
- Dijon mustard — a subtle sharpness that also helps the dressing stay creamy and smooth.
Full measurements are in the recipe card below.
How to make it
1. Blend. Add the basil, Greek yogurt, white wine vinegar, mayo, shallot, pesto, maple syrup or honey, Dijon mustard, salt, and pepper to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. Taste and adjust. If it feels too thick, blend in 1 to 2 teaspoons of water at a time. For the best flavor, refrigerate it for 30 minutes before serving — the flavors meld and it thickens slightly.
My tips
- Use a high-speed blender. A food processor works, but a high-speed blender like a Vitamix makes the dressing extra smooth and creamy.
- Let it chill. I know it’s tempting to use it right away, but 30 minutes in the fridge makes a real difference.
- Don’t worry if it’s thick. This dressing is meant to be thick and creamy, just like Panera’s. If you prefer it thinner for tossing salads, blend in 1 to 2 teaspoons of water at a time until it reaches your desired consistency.
What to do with it
- As a salad dressing. It’s delicious on a green goddess salad, and it works on just about any simple green salad. I also love it on a grilled chicken salad.
- On grain bowls. Drizzle it over roasted vegetable bowls with chickpeas. It ties all the flavors together.
- As a dip. Serve it with fresh vegetables, pita chips, or almond flour crackers. It’s a fun alternative to ranch — and it always disappears fast.
- With grilled chicken or salmon. Spoon it over grilled chicken or air fryer salmon just before serving for an easy, flavor-packed dinner.
- As a sandwich spread. Swap your usual mayo or mustard for this dressing on sandwiches and wraps for an instant flavor boost.
Storage
Store the dressing in an airtight jar or container in the refrigerator for up to 5 days. Give it a good stir before serving since it may separate and thicken slightly as it chills. If needed, stir in a splash of water to loosen it back up. I don’t recommend freezing it — a Greek yogurt base doesn’t thaw well.
Frequently asked questions
What is green goddess dressing? It’s a creamy, herb-packed dressing traditionally made with fresh herbs, mayonnaise, yogurt or sour cream, and vinegar or lemon juice. This Panera-inspired version swaps in Greek yogurt, fresh basil, basil pesto, and Dijon mustard for a creamy dressing that’s vibrant and flavorful.
Can I make it without a blender? Yes, but the texture will be chunkier. Finely mince the basil and shallot, then whisk everything together until well combined. It will still taste great, just without that silky smooth consistency.
Can I make it ahead? Yes — it tastes even better after chilling for about 30 minutes, because the flavors have time to meld together. Keep it in an airtight container in the refrigerator and use within 5 days.
Recipe
Prep time: 10 minutes · Total time: 10 minutes · Serves: ¾ cup
Ingredients
- ¾ cup fresh basil leaves, finely chopped (lightly packed)
- ½ cup plain full-fat Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon avocado oil mayo
- 1 tablespoon diced shallot
- 1 tablespoon basil pesto
- 2 teaspoons maple syrup or honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
Instructions
- Add the basil, Greek yogurt, white wine vinegar, mayo, shallot, pesto, maple syrup (or honey), Dijon mustard, salt, and pepper to a high-speed blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning if needed. If you’d like a thinner consistency for salads, add 1 to 2 teaspoons of water at a time.
- Chill the dressing for 30 minutes before serving, if possible. This gives the flavors time to meld together and makes the dressing even more flavorful.
- Serve immediately, or store in an airtight container in the refrigerator for up to 4 to 5 days. Stir well before serving.
Nutrition (per 2 tablespoons): 60 kcal, 3g carbohydrates, 2g protein, 4g fat, 1g saturated fat, 7mg cholesterol, 173mg sodium, 4g sugar. Nutrition information is automatically calculated, so use it as an approximation.
Make it yours
Swap the white wine vinegar for lemon juice if you want a rounder, less sharp bite. Or go all-in on the dip route — a batch with a plate of crunchy veg on a slow Sunday afternoon is the whole point.
Happy cooking,
Maya