Green Goddess Dressing Recipe (Panera Copycat)

If you love Panera’s Green Goddess dressing, you’re going to love this homemade version. It’s creamy, bright, packed with fresh herb flavor and comes together in just 10 minutes with simple ingredients.

I practically lived on Panera in college. My go-to order was always the fuji apple salad, and every fall I still crave their autumn squash soup so much that I had to recreate it at home.

When Panera shared the recipe for their green goddess dressing, I knew I had to make it. I used their version as a guide, then adjusted the proportions to create a smaller, lighter batch with less mayo while keeping the creamy texture and fresh basil flavor that make the original so good.

It has quickly become one of my favorite homemade dressings, and I have a feeling it’s going to become one of yours too.

Why I Love This Green Goddess Dressing Recipe

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

Ready in 10 minutes: Everything goes into the blender, so there’s no whisking and barely any prep. Just blend until smooth and you’re done.
Tastes just like Panera: It has the same creamy, bright and herby flavor I love, so I can enjoy one of my favorite dressings anytime without making a trip to Panera.
Versatile: Drizzle it over salads and grain bowls, spread it on sandwiches and wraps, or serve it as a dip for fresh veggies. If you’re as dressing obsessed as I am, be sure to check out all of my homemade salad dressings too.

Ingredients Needed

Ingredients measured out for green goddess dressing: fresh basil, basil pesto, greek yogurt, dijon mustard, maple syrup, shallot, mayo, salt, pepper, and white wine vinegar.

plain full-fat Greek yogurt – the creamy base of the dressing. Full fat gives you the best texture and richness. Low fat will work but the dressing will be slightly thinner.
avocado oil mayo – just one tablespoon adds a subtle richness and helps the dressing emulsify beautifully. Avocado oil mayo is my preference for a cleaner ingredient list.
fresh basil leaves – the star of the show. Use fresh, not dried. Dried basil will not give you that bright, vibrant green color or flavor that makes this dressing so good.
shallot – adds a mild, slightly sweet oniony flavor that garlic alone cannot replicate.
basil pesto – the secret ingredient. Just one Tablespoon deepens the herb flavor in a way that fresh basil alone cannot achieve. Store-bought works great here.
white wine vinegar – adds the brightness and acidity that balances the creaminess of the yogurt and mayo. Apple cider vinegar works as a swap if that is what you have.
maple syrup or honey – just a touch of sweetness to balance the tang. Either works perfectly here.
Dijon mustard – adds a subtle sharpness and helps emulsify the dressing so it stays creamy and smooth.

Find the full ingredient list with measurements in the recipe card below.

How to Make Panera Green Goddess Dressing

Ingredients in a blender used for a green goddess dressing before being blended.

Step 1: Add all ingredients to a high speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.

Step 2: Taste and adjust seasoning if needed. If the dressing feels too thick, add 1 to 2 teaspoons of water to loosen it up. For the best flavor, refrigerate for 30 minutes before serving.

Brittany’s 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. The flavors meld together and the dressing thickens slightly.
Don’t worry if it’s thick: This dressing is meant to be thick and creamy, just like Panera’s Green Goddess dressing. If you prefer a thinner consistency for tossing salads, blend in 1 to 2 teaspoons of water at a time until it reaches your desired consistency.

A spoonful of green goddess dressing over a glass jar of the dressing.

How to Serve Green Goddess Dressing

This dressing is incredibly versatile and honestly one of those things that makes everything it touches better. Here are my favorite ways to use it:

As a salad dressing: It’s delicious on my green goddess salad, but it also works on just about any simple green salad. I also love it on my grilled chicken salad.
On grain bowls: Drizzle it over my roasted harvest bowls or any grain bowl with roasted vegetables and 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 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.

A green dressing in a glass jar with a metal spoon. The jar is on a cutting board with fresh basil leaves to the side.

How to Store Green Goddess Salad Dressing

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 this dressing since the Greek yogurt base doesn’t thaw well.

Frequently Asked Questions

What is green goddess dressing?

Green goddess dressing is a creamy, herb-packed dressing traditionally made with fresh herbs, mayonnaise, yogurt or sour cream, and vinegar or lemon juice. It has a bright, tangy, fresh herb flavor. This Panera-inspired version is made with Greek yogurt, fresh basil, basil pesto and Dijon mustard for a creamy dressing that’s vibrant and flavorful.

Can I make green goddess dressing 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 but will not have that silky smooth consistency you get from a blender.

Can I make green goddess dressing ahead of time?

Yes! In fact, it tastes even better after chilling for about 30 minutes because the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 5 days.

More Dressing Recipes to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

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.

¾ cup fresh basil leaves, 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, ¼ teaspoon black pepper
Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning if needed. This dressing is meant to be thick and creamy, similar to Panera’s Green Goddess dressing. If you’d like a thinner consistency for salads, add 1 to 2 teaspoons of water at a time until it reaches your desired consistency.
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.

Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Stir before serving since the dressing may separate slightly as it sits.

Nutrition information is automatically calculated, so should only be used as an approximation.