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 pita chips, crudités, flatbreads or focaccia.
The name Green Goddess Dip might sound wholesome, but that doesn’t mean it doesn’t pack a serious flavour punch. Creamy from avocado and feta, fresh from all the herbs and zingy from the Dijon, miso and lemon, this is a dip that delivers.
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 poke bowls, or use it as a dipping sauce for fries or roast potatoes…it’s very versatile.
Ingredients
The only thing that might be tricky to find is miso paste – but stores are starting to stock it more and more.
- 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 1/2 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.
- Miso paste. I love a little miso paste in this dip to add even more lovely savoury flavour, but if you can’t find it, you can leave it out. If you do, add 1/2 teaspoon of salt (as miso is salty). I’m using white miso paste here.
- Fish sauce. My most used ingredient and often the secret to a seriously flavour-packed recipe. Adding a little to this dip doesn’t make it taste fishy at all, it just adds a deep savoury flavour – 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 flavour (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 it
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 dukkah.
Got a question?
I know this is a divisive herb, so you can leave it out if you like. Replace it with flat-leaf parsley or chives, or more basil and mint.
You can! I always make dips in advance when I’m entertaining, to save time and washing up on the day. This one will keep really well for 5 days in the fridge – take it out of the fridge about 30 minutes before you want to serve it so it’s not fridge cold. The vibrant green colour will fade a little over time, to preserve it further, press a piece of cling film directly on top of the dip in the container you’re storing it in, then pop the lid on. This will help to protect it from the air. Air = oxidization = fading green colour.
Swap it for sour cream, Greek yogurt, cream cheese, cottage cheese or ricotta, or your favourite plant-based alternative (coconut or oat yogurt works well). If you do, add 1 teaspoon of salt, as you’ll lose the saltiness of the feta in the dip.
Watch how to make it
Five ways to use the dip
- Serve it up as part of a colourful spread of dips, with a big pile of crudités, pita chips, flatbreads or focaccia.
- Toss through your favourite 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 green goddess salad.
- Use it as a speedy, no-cook pasta sauce or dressing for pasta salad.
- Pair it with crispy oven fries, roast potatoes or sweet potatoes as a colourful dipping sauce.
- Smear it on toast (think a levelled-up avocado toast) or bagels for a lovely little toast topper.
Like this recipe? Here are more quick and easy dip recipes for you
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5 Minute Green Goddess Dip
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
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 pita chips, crudites, flatbreads or focaccia.
Ingredients
For the dip –
- 1 large avocado
- 4 garlic cloves, peeled
- 100g/3.5oz feta cheese
- 1 lemon, zest and juice
- 1/2 cup packed fresh mint leaves
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh cilantro (coriander) leaves (or flat leaf parsley)
- 4 scallions (spring onions), chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon miso paste
- 1 teaspoon fish sauce (optional)
- 1/4 cup olive oil
- ¼ cup water
To serve –
- 1 tablespoon olive oil
- A handful of basil and mint leaves
- 1 tablespoon everything bagel seasoning (or dukkah)
Instructions
- Make the dip. Slice the avocado in half, remove the stone and scoop out the flesh. Add it to the bowl of a food processor, food chopper or high-powered blender along with 4 garlic cloves, 100g feta, the zest and juice of 1 lemon, 1/2 cup mint leaves, 1/2 cup basil leaves, 1/2 cup coriander leaves, 4 scallions, 1 teaspoon of Dijon mustard, 1 teaspoon of miso paste, 1 teaspoon of fish sauce, 1/4 cup olive oil and 1/4 cup water. Blitz for a minute or so, until a super smooth dip forms.
- Garnish and serve. Spoon the dip out onto a serving plate or into a bowl, then use the back of a spoon to make a hollow crater in the middle. Drizzle the dip with 1 tablespoon of olive oil, then scatter with the basil and mint leaves, and finish with the everything bagel seasoning. Serve up with pita chips, crudites, fresh focaccia or flatbreads and enjoy.
Notes
STORAGE INSTRUCTIONS: The dip will keep well for 4 days, stored in the fridge. Get it out of the fridge about 30 minutes before you’d like to serve it, just to take the chill off it. It’ll thicken up in the fridge, and loosen and it warms up slightly.
INGREDIENT NOTES: Fish sauce brings a beautiful, savoury depth to the dip that you can’t get from salt alone, so I highly recommend using it here (it doesn’t taste fishy I promise!) Use a vegetarian fish sauce if you like. Miso paste serves a similar purpose as the fish sauce, so do include if if you can. You can leave both out, but you’ll need to add more salt (as they’re salty ingredients). Add 1/2 teaspoon of salt in place of each miso paste and fish sauce. You could use sour cream, Greek yogurt, cottage cheese, cream cheese or a plant-based alternative instead of the feta. Again, add 1/2 teaspoon of salt if you do.
SERVING SUGGESTIONS: I love serving this as a part of a spread of dips, alongside pita chips, fresh bread like focaccia or rosemary parmesan bread, flatbreads or crudités. It’s also great as a topper for toast (use it instead of plain avocado), as a spread for sandwiches, a quick no-cook pasta sauce or salad dressing (green goddess salad is an obvious one).
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size: 1 tablespoon
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