Blitz up a load of fresh herbs with creamy avocado and feta to make this green goddess dip, packed with good-for-you ingredients. It’s a seriously vibrant, crowd-pleaser, perfect to serve with crunchy baked pita chips, crudités, two-ingredient dough garlic flatbreads or no-knead chili cheese focaccia.

The name Green Goddess Dip might sound wholesome, but that doesn’t mean it doesn’t pack a serious flavor punch. Creamy from avocado and feta, fresh from all the herbs, and zingy from the Dijon mustard, miso, and lemon, this is a dip that delivers. It channels all the same flavors as the iconic viral green goddess chopped salad!

It’s also a wonderful way to use up any leftover, wilting herbs you might have in your fridge. I don’t know about you, but I always end up with a few herb stragglers in the veg drawer, so instead of wasting them, throw them in the blender and give them a new lease of life.

This is a perfect party dip that’s always a crowd-pleaser – it’s gorgeously bright and vibrant, and honestly, I can sit and eat it with a spoon, it’s that good. While fab served as a dip, you can use it as salad dressing, a quick pasta sauce, dollop it onto grain or grilled chicken poke bowls, or use it as a dipping sauce for crunchy oven fries or roasted skin-on potatoes…it’s very versatile.

Try this green goddess soba noodle salad or one-pot green goddess lasagna for more jazzy green goddess-inspired ideas.

Ingredients You’ll Need

• Avocado. Make sure it’s a ripe avocado for the best, creamy texture.
• Feta. This serves two purposes – it makes the dip even more creamy and adds a lovely, salty, savoury flavour. You could use sour cream, Greek yogurt, cream cheese (or a vegan alternative) instead, but you’ll need to add ½ teaspoon of salt if you do, just to replace the saltiness of the feta.
• Herbs. I’m using basil, mint, and cilantro (coriander), but you could really use any green herbs. Flat-leaf parsley, chives, tarragon or dill are also great.
• White miso paste. I love a little white miso paste in this dip to add even more lovely savory flavor, but if you can’t find it, you can leave it out. If you do, add ½ teaspoon of salt (as miso is salty).
• Fish sauce. My most used ingredient and often the secret to a seriously flavor-packed recipe. Adding a little to this dip doesn’t make it taste fishy at all; it just adds a deep savory flavor – similar to what miso does. If you want to keep this vegetarian, you can skip it or use a vegetarian fish sauce.
• Lemon. Try to use a fresh lemon if you can for the best flavor (and you’ll also need the zest), but if you don’t have one, you can use bottled lemon juice. Use 2 tablespoons of bottled juice.

How to Make Green Goddess Dip

It’s really as simple as adding all your ingredients to the bowl of a food processor, chopper, or high-powered blender, and blitzing to combine into a super smooth and creamy sauce. Serve up with a drizzle of olive oil, more herbs, and something crunchy, like everything bagel seasoning or nutty dukkah.

Green Goddess Dip FAQs

Watch How to Make Green Goddess Dip

Five Ways to Use the Green Goddess Dip

• Serve it up as part of a colorful spread of dips, with a big pile of crudités, baked crunchy pita chips, two-ingredient dough garlic flatbreads or no-knead chili cheese focaccia.
• Toss through your favorite salad as a DELICIOUS dressing or base (swap the beet tahini for it in this rainbow chopped salad) and obviously, it’s great in a chopped green goddess salad.
• Use it as a speedy, no-cook pasta sauce or dressing for pasta salad.
• Pair it with crispy baked oven fries, roast skin-on potatoes or miso roasted sweet potatoes as a colorful dipping sauce.
• Smear it on toast (think a levelled-up avocado toast) or two-ingredient Greek yogurt bagels (or high-protein cottage cheese bagels) for a lovely little toast topper.

Like this Recipe? Here are More Quick and Easy Dip Recipes For You

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