This green goddess dip is the perfect addition to any vegetable tray! Combine fresh herbs, avocado, and Greek yogurt to make this creamy dip.
Looking for a delicious dip to serve with a vegetable tray? Try this green goddess dip! It is a rich and creamy take on traditional green goddess dressing.
This veggie dip combines avocado, Greek yogurt, and fresh herbs with garlic, lemon, and vinegar. The result is a complex and refreshing green dip to add to any snack table.
What is Green Goddess Dip?
Green goddess dip is a vegetable dip inspired by Green goddess salad dressing. The dressing typically contains mayonnaise, sour cream, parsley, chives, anchovy, tarragon, and lemon. The tarragon, parsley, and chives give the dressing its green tint. The dressing was invented in the 1920s. It has seen several resurgences of popularity though. Currently, green goddess dressing is a very popular item at Trader Joe’s.
This green goddess dip expands upon the original dressing recipe. It includes avocado, garlic, and cilantro. And substitutes Greek yogurt for mayonnaise and sour cream. The avocado gives the dressing a creamier texture. And it allows for less Greek yogurt, which makes it a tad healthier.
Ingredients You’ll Need
- Greek Yogurt
- Green onions
- Rice vinegar
- Lemon juice
- Olive Oil
Kitchen Gadgets to Make This Recipe Easier
- Blender (A blender is necessary for this recipe)
- Citrus juicer
- Herb scissors
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How to Make Green Goddess Dip
This dip is quick and simple to make! Cut and remove the pit of one ripe avocado. Slice the avocado into small chunks and add it to a blender. Next, add about 1/8 cup of chopped green onion. Chives also work for this recipe. But I find green onions are more readily available at my local grocery stores.
Use herb scissors to cut about 1/8 cup of fresh parsley and fresh cilantro. If you don’t have herb scissors, chop the herbs with a knife. I find herb scissors are easier to use, but they are not necessary.
Add 1 teaspoon of minced garlic. A teaspoon of garlic is about the equivalent of one clove. I prefer to use jarred garlic. It is simpler than mincing or pressing cloves of garlic. But either option works.
Then add a tablespoon to 1 1/2 tablespoons of lemon juice. One-half of a regular-sized lemon is a little more than a tablespoon. To juice half a lemon cut the lemon in half. Then place half of the lemon into a citrus juicer. Firmly squeeze the juicer until all of the liquid leaves the lemon. Or use bottled lemon juice.
Finally, add a splash of vinegar, salt, pepper, and olive oil to the blender. The olive oil helps the dip maintain a creamy consistency. Add a few scoops of plain Greek yogurt. Then blend!
Blend the dip until it reaches a smooth, creamy consistency. Like a thick smoothie. If the dip isn’t reaching the desired consistency, add a bit more olive oil. Then pour the dip into a small serving bowl.
Can I Substitute Sour Cream for Greek Yogurt?
Absolutely! If you don’t care for Greek yogurt, or it isn’t readily available, then substitute it for sour cream. Use a 1:1 ratio for substitution. Which means to use the same amount of sour cream as you would Greek yogurt. The sour cream is creamier and richer than Greek yogurt. So it will change the flavor of the dip. However, the change isn’t drastic.
What to Serve with Green Goddess Dip
Serve green goddess dip with a vegetable tray. It pairs well with:
- Red or orange bell pepper
Another option is to add feta cheese crumbles to the top of the dip. Serve it with veggies and pita chips for a more Greek-style green goddess dip.
How to Store This Dip
Store green goddess dip in an airtight container in the refrigerator for up to five days. After five days the avocado will taste less fresh and may begin to brown, despite the other ingredients. It is also preferable to consume yogurt within a week of opening the container. And keep in mind the dates on the Greek yogurt. If it is close to the expiration date, then the dip may not last as long.
More Cold Dip Recipes
Green Goddess Dip
- 1 Blender
- herb scissors
- citrus juicer
- 1 avocado
- 1/8 cup chopped green onion
- 1/8 cup chopped fresh parsley
- 1/8 cup chopped fresh cilantro
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp rice vinegar
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/4 cup plain Greek yogurt
- Cut and remove the pit of one ripe avocado. Slice the avocado into small chunks and add to a blender.
- Add about 1/8 cup chopped green onion, parsley, and cilantro.
- Add 1 tsp of minced garlic and 1 tsp rice vinegar.
- Add 1 to 1 1/2 tbsp of lemon juice, 1 tbsp olive oil, salt, and pepper.
- Blend until it reaches a smooth, creamy consistency.
- Serve in a small bowl with veggies for dipping!