Can I use something other than cilantro (coriander)?

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.

Can I make the dip in advance?

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.

What can I use instead of feta?

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.

5 Minute Green Goddess Dip

Name: 5 Minute Green Goddess Dip
Prep time: 5 min
Total time: 5 min
Cuisine: american
Ingredients: 1 large avocado; 4 garlic cloves, peeled; 3.5oz (100g) feta cheese; 1 lemon, zest and juice; ½ cup packed fresh mint leaves; ½ cup packed fresh basil leaves; ½ 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; 1 tablespoon olive oil; A handful of basil and mint leaves; 1 tablespoon everything bagel seasoning (or nutty dukkah)

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 baked pita chips, crudites, two-ingredient dough garlic flatbreads, or no-knead chili cheese focaccia.

Ingredients

Units Scale

For the dip -

1 large avocado
4 garlic cloves, peeled
3.5oz (100g) 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
1/4 cup water

To serve -

1 tablespoon olive oil
A handful of basil and mint leaves
1 tablespoon everything bagel seasoning (or nutty dukkah)

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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, the feta, the zest and juice of 1 lemon, ½ cup mint leaves,½ cup basil leaves, ½ cup coriander leaves, 4 scallions, 1 teaspoon of Dijon mustard, 1 teaspoon of miso paste, 1 teaspoon of fish sauce, ¼ cup olive oil and ¼ 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 crunchy baked pita chips, crudites, fresh no-knead chili cheese focaccia, or two-ingredient dough garlic 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 as it warms up slightly.

INGREDIENT NOTES: Fish sauce brings a beautiful, savory 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 it if you can. You can leave both out, but you’ll need to add more salt (as they’re salty ingredients). Add ½ 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 ½ teaspoon of salt if you do.

SERVING SUGGESTIONS: I love serving this as a part of a spread of dips, alongside crunchy baked pita chips, fresh bread like no-knead chili cheese focaccia or no-knead rosemary parmesan bread, two-ingredient dough garlic 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