Save I discovered this dip by accident when I was scrolling through videos at midnight, mesmerized by someone chopping cabbage with rhythmic precision. The bright green goddess dressing caught my eye, and I thought, why not make something that combines that creamy herb magic with the satisfying crunch of fresh vegetables? Twenty minutes later, I had a bowl of vibrant, herbaceous goodness that tasted like springtime in creamy, dreamy form.
Last summer, I brought this to a backyard gathering where everyone was expecting the usual hummus routine. Instead, people kept circling back to the dip bowl, loading up their chips and talking about how it tasted bright and summery all at once. One friend asked for the recipe three times, and I realized I'd stumbled onto something special—the kind of dish that makes people feel taken care of.
Ingredients
- Fresh basil leaves: These are the backbone of the whole dip, so use the most fragrant basil you can find; the flavor difference between fresh and old is everything here.
- Fresh baby spinach: It adds earthiness and helps make the dressing silky smooth without making it taste dark or bitter.
- Fresh parsley: The often-overlooked herb that keeps basil from getting too aggressive and rounds out the whole flavor.
- Green onions: They add a gentle onion note that feels bright and fresh without overpowering your palate.
- Small garlic clove: Just one, because garlic can easily muscle out all the delicate green flavors if you're not careful.
- Ripe avocado: This is what makes the dressing creamy and luxurious without needing heavy cream.
- Greek yogurt: The base that keeps things tangy and light, perfect if you want to skip mayo entirely or use less of it.
- Mayonnaise: Adds richness and helps emulsify everything into a smooth, pourable sauce.
- Fresh lemon juice: Keeps the dressing bright and prevents the herbs from tasting dull as it sits.
- Extra-virgin olive oil: Good oil makes a difference here; it's tasted straight, so choose something you actually enjoy.
- White wine vinegar: A subtle tang that ties the whole dressing together without being sharp.
- Dijon mustard: An emulsifier and flavor-enhancer that helps the dressing stay cohesive and adds a quiet sophistication.
- Green cabbage: The star ingredient, providing that satisfying crunch that makes people come back for more.
- Cucumber and celery: These keep the dip light and add their own clean, crisp notes to the mix.
- Chives: A milder cousin to green onions that adds a subtle onion whisper to each bite.
- Radishes: Optional but worth it if you want extra peppery crunch and visual pop.
- Feta cheese: Optional but transforms this from a simple dip into something more special with salty, tangy bites.
Instructions
- Blend your green goddess:
- Toss your basil, spinach, parsley, green onions, garlic, and avocado into a blender with the yogurt, mayo, lemon juice, olive oil, vinegar, and mustard. Blend until the whole mixture is completely smooth and creamy, stopping to taste and adjust salt and pepper to your liking.
- Chop and combine:
- While the dressing comes together, finely chop your cabbage, cucumber, celery, chives, and radishes into a large bowl—this is where the satisfying crunch comes from, so don't skimp on this step.
- Dress and toss:
- Pour that gorgeous green dressing over the vegetables and toss everything together until every piece is coated in that creamy herb magic. If you're using feta, fold it in gently at the end so it doesn't break apart.
- Serve and enjoy:
- Transfer to a serving bowl and get it to the table with your favorite chips or vegetables for dipping—enjoy it right away while everything is at its crispiest.
Save There was a moment during a weeknight dinner when my partner took a bite and said it tasted like what summer would eat if summer could eat. That's when I knew this dip had crossed from being just a recipe into something that actually made people happy.
The Magic of Green Goddess
Green Goddess dressing has been around for decades, but there's something about it that feels perpetually new and exciting. It's the kind of sauce that makes you feel like you're eating something healthy and indulgent at the same time, which is basically the dream. Once you master it here, you'll find yourself drizzling it on everything from roasted vegetables to grilled chicken.
Making It Your Own
The beauty of this dip is how forgiving it is to personal preference. Vegan? Use plant-based yogurt and mayo and skip the feta or swap it for cashew cream. Love heat? A jalapeño or splash of hot sauce transforms the whole mood. The vegetables are basically guidelines too—if you prefer more cucumber and less radish, or want to add snap peas, that's entirely up to you and the seasons.
Serving and Storage
This dip shines brightest on the day you make it, when the vegetables are at their crispest and the herbs are still singing at full volume. That said, if you have leftovers, they'll keep in the refrigerator for up to two days covered, though the vegetables will gradually soften. For parties, you can make the dressing and chop the vegetables separately a few hours ahead, then toss them together right before serving so nothing gets sad and soggy.
- Serve chilled or at room temperature, depending on your mood and the weather.
- If the dressing gets too thick after sitting, just stir in a splash of lemon juice or water to loosen it back up.
- This is equally delicious with grilled chicken, shrimp, or even as a topping for grain bowls if you want to stretch it into a meal.
Save This dip has become my go-to answer when someone asks me to bring something to a gathering, because it's the rare dish that feels both effortless and impressive. It reminds me that sometimes the best things to cook are the ones that celebrate fresh ingredients and let them shine without fussiness.
Recipe Guide
- → What gives the dip its creamy texture?
The creaminess comes from a blend of avocado, Greek yogurt, mayonnaise, and olive oil, combined with fresh herbs for a smooth, rich dressing.
- → Can this be made vegan?
Yes, by substituting plant-based yogurt and vegan mayonnaise and omitting or replacing feta with a dairy-free alternative.
- → How should the cabbage be prepared?
Finely chop the green cabbage for a crunchy texture that evenly absorbs the dressing.
- → What are good serving options?
Ideal for scooping with tortilla or pita chips, or alongside fresh crudités for a refreshing appetizer.
- → Can extra flavor be added?
Adding jalapeño or a dash of hot sauce provides a spicy kick that enhances the fresh herb flavors.