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?

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

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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