This High-Protein Green Goddess Dressing is creamy, herb-packed, and versatile enough to use on just about everything. Made with cottage cheese, olive oil, and fresh herbs, it’s a great way to add extra protein and fresh flavor to your meals. I first created it to pair with a grilled potato and corn salad, but it quickly became a staple in my fridge. My favorite way to enjoy it is on salads, but it’s equally good on vegetables, sandwiches, or eggs.
I developed this dressing while working on a new grilled potato salad for the summer. I wanted something creamy and fresh that would complement the grilled flavors without feeling heavy. Cottage cheese provided the perfect texture and a good reason to add extra protein, and blending it with olive oil, Cream, and fresh herbs transformed it into a Green Goddess Dressing that I’ve started using well beyond that first salad.
Looking for more great salads with either potato or corn? I’ve got you covered for all your summer cookouts with my salad selections.
Why You’ll Love This Green Goddess Recipe
High-Protein and Satisfying — cottage cheese makes this dressing rich and creamy, with an extra protein boost.
Bright, Fresh Herb Flavor — parsley, chives, and dill give it a perfect summer taste.
Versatile — use it as a salad dressing, veggie dip, sandwich spread, or spooned over eggs.
A Fresh Take on Green Goddess
Green Goddess Dressing has become a staple of North American salad culture, with new versions emerging every year. The original 1920s recipe used a mayonnaise base, lemon juice, and tarragon. Still, modern variations often swap in lighter, high-protein ingredients like cottage cheese or yogurt.
In Canada, where fresh herbs are a seasonal treat, this is a great way to celebrate the short herb-growing season — whether tossed with greens, spooned over grilled vegetables, or used as a dip for summer spreads.
How to Make High-protein Green Goddess Dressing
Start by washing your fresh herbs and patting them completely dry — you want them to be nice and dry so that your dressing stays creamy, not watery. Give the herbs a rough chop to help them break down more easily in the blender.
Next, measure out the cottage cheese and olive oil and add them to the blender along with the prepared herbs, garlic powder, smoked paprika, salt, and pepper.
Pulse a few times to start blending everything together, then stop to scrape down the sides of the blender with a spatula. This helps the herbs blend evenly, resulting in a smoother dressing.
Once everything is well mixed, pour in the Cream and pulse again until the dressing reaches a thick, creamy consistency. If you’d like it a little thinner for drizzling, you can add a splash more Cream and pulse again. That’s all there is to it — simple, fresh, and ready to use!
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Cottage cheese — gives the dressing its creamy texture and adds a boost of protein. My stand-by for all things cottage cheese is Gay Lea brand.
Olive oil — helps emulsify the dressing and brings a rich, silky mouthfeel.
Fresh flat-leaf parsley — adds a bright, clean herb flavor and a fresh green color.
Fresh chives — Give a mild onion note that balances the richness.
Fresh dill — adds a summery, grassy note that pairs beautifully with grilled vegetables and salads.
Garlic powder — brings gentle, rounded garlic flavor without overpowering the herbs.
Smoked paprika — adds subtle warmth and a hint of smoky depth that complements grilled dishes.
Salt — brings out the natural flavors of the herbs and balances the dressing.
Black pepper — adds a subtle bite and enhances the overall flavor.
18% Cream — thins the dressing to a pourable consistency and adds a bit of extra richness. I used Neilsen Dairy cream for this recipe.
Substitutions and Add-Ins For This Herby Dressing
Cottage Cheese — You can use full-fat or 2% cottage cheese; plain Greek yogurt also works for a lighter version.
Olive Oil — avocado oil can be used for a more neutral flavor.
Fresh Parsley — swap in fresh basil for a different herb note.
Fresh Chives — green onion tops can be used as a substitute if chives aren’t available.
Fresh dill — leave out if you prefer a milder herb flavor, or substitute fresh tarragon for a nod to classic Green Goddess.
Garlic Powder — substitute a small clove of fresh garlic for a stronger garlic flavor.
Smoked paprika — use sweet paprika for a milder flavor, or omit it for a more traditional herb-forward dressing.
Salt — adjust to taste, depending on the saltiness of your cottage cheese.
Black pepper — adjust to taste or add a pinch of red pepper flakes for heat.
18% Cream — can be replaced with milk or water to lighten the dressing or with buttermilk for added tang.
Expert Tips. Serving And Storing Suggestions For This Green Goddess Dressing
Tip #1: Use fresh herbs for the best flavor. Fresh parsley, chives, and dill give this dressing its bright, herbaceous taste. Dried herbs won’t yield the same results, so it’s worth using fresh ones.
Tip #2: Scrape down the blender as you go. Stopping to scrape the sides of your blender helps ensure that the herbs blend evenly, giving you a smoother and more balanced dressing.
Tip #3: Adjust the thickness to suit your intended use. For a thicker dressing to use as a veggie dip or sandwich spread, use less Cream. For a pourable dressing to toss with salads, add a little more Cream until you reach the consistency you like.
This high-protein Green Goddess Dressing works beautifully in summer meals. Toss it with fresh greens or grilled vegetables, spoon it over grilled chicken, use it as a dip for raw veggies, or spread it on sandwiches or toast. It also makes a great addition to a breakfast plate — I’m already planning to pair it with eggs on toast in an upcoming recipe!
This herb cream dressing can be stored in an airtight container in your fridge for 3 to 4 days. The herbs may settle slightly, so give it a good stir or shake before serving.
If you try this High-Protein Green Goddess Dressing, I’d love for you to leave a rating and comment below! Tell me how you used it — whether it was for salads, sandwiches, veggies, or your own creative twist. I always enjoy hearing how these recipes make it to your table!
High-Protein Green Goddess Dressing (With Cottage Cheese)
Equipment
- Blender
- Cutting board
- knife
- Tablespoon
- Teaspoon
- Rubber Spatula
Ingredients
- 1 Cup Cottage Cheese I used 2%
- ¼ Cup Olive Oil
- ½ Cup Flat Leaf Parsley Cut Up
- ¼ Cup Fresh Chives Cut Up
- 3 Tbsps Dill Cut Up
- ½ Tsp Garlic Powder
- ¼ Tsp Smoked Paprika
- ½ Tsp Salt
- ½ Tsp Black Pepper
- ¼ Cup 18% Cream Add More If You Want Thinner
Instructions
- Measure the cottage cheese and olive oil into the blender.1 Cup Cottage Cheese, ¼ Cup Olive Oil
- Wash, pat dry and cut up the herbs. Measure each accordingly and add to the blender.½ Cup Flat Leaf Parsley, ¼ Cup Fresh Chives, 3 Tbsps Dill
- Measure the spices and add to the blender jar.½ Tsp Garlic Powder, ¼ Tsp Smoked Paprika, ½ Tsp Salt, ½ Tsp Black Pepper
- Pulse the ingredients until creamy.
- Measure and add in the 18% cream and pulse until well blended.¼ Cup 18% Cream
- Stop the blender and scrape the sides if needed with the rubber spatula.
- Pour into jar or bowl to chill before serving.
