5 Minute Green Goddess Dip

Green goddess dip on a small white plate, with herbs on top and pita chips on the side.

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5 Minute Green Goddess Dip

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.

Prep Time5

Total Time5

Course: dips

Cuisine: American

Keyword: green goddess, green goddess dressing

Servings: servings

Calories: 167kcal

Author: Kate Phillips

Ingredients

For the dip -

1 large avocado
4 garlic cloves peeled
3.5 oz (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
¼ 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 nutty 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, 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).

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