My Green Goddess Dip is packed full of delicious fresh herbs, is super smooth and creamy and takes just minutes to prepare! Dips are a fantastic dish to make when you’re entertaining, or simply looking for a quick and delicious snack.
Why we love this recipe:
When recipes are this simple to prepare, there is no reason to buy store bought! The flavour of the Green Goddess Dip is so vibrant – delicious fresh herbs, creamy avocado and nothing artificial like you might find if you were to purchase a dip.
Simply chop your fresh herbs, and add to a blender along with the other ingredients. Once seasoned and blended until a smooth consistency, the dip is ready to serve!
Aside from making a tasty appetiser or snack, this dip can also be used as a dipping sauce or salad dressing.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Avocado – offers great texture and taste to the dip, as well as enhancing the green colour!
Sour Cream – adds a delicious, creamy tang to the dip.
Dijon Mustard – adds a little extra depth of flavour and seasons the dish in addition to salt and pepper.
Fresh Basil, Chives, Mint and Parsley – the fresh herbs make this dip. Use the freshest you can find for great colour and taste.
Step by Step Instructions:
- Chop your herbs.
- Add the herbs and other ingredients to the blender.
- Blend until the dip is smooth, scraping down the sides as you go. Season to taste.
- Serve the dip – I like to add a little drizzle of olive oil, but this is optional.
Tips for Success and FAQs:
One of the best things about this Green Goddess Dip is the delicious, vibrant flavour of the fresh herbs. As such, it is not possible to substitute with dried herbs.
For the best texture, a high-speed blender is recommended. If your blender isn’t powerful, I recommend finely chopping the herbs first.
It is best on the day it is made, as the colour may deteriorate slightly the following day. It will, however, last for two days in the fridge in a sealed container.
When it comes to serving:
Dips are so versatile. I love to serve this dip with some pita chips or seed crackers, but aside from enjoying it this way, you can also:
- Use as a salad dressing – some dips, such as my Green Goddess Dip, may require a little water to thin them down, but they are delicious tossed with your favourite greens!
- Add to some boiled potatoes for a new twist on the classic Potato Salad! (Or, check out my Potato Salad with Peas and Mint!)
- Have a dip party! Pick a selection of different coloured dips and wow your guests! Or, serve individual dishes of dips topped with crudites – these are always a hit at parties.
- Jazz up your antipasto platter with a couple of dips of your choice. Add some sliced meats, grilled vegetables, cheese and some nuts. My Soy Roasted Almonds are a great addition to a platter!
- Serve with your favourite bruschetta or crostini, and toppings of your choice.
- Dips are fantastic with grilled meats and vegetables, or on top of a burger! Try it with my Tuna Patties!
I do hope you try this Green Goddess Dip – I would love to know what you think in the comments below!
This post was originally published in March 2019. It has been updated with new photos and more information. The recipe remains the same.
Green Goddess Dip
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- ½ large avocado
- ½ cup sour cream
- ⅓ cup chopped fresh parsley See Note 1
- ¼ cup chopped fresh basil See Note 2
- ¼ cup chopped fresh mint See Note 2
- ¼ cup chopped fresh chives
- 1 teaspoon Dijon mustard
- sea salt and freshly ground black pepper – to taste
- drizzle of olive oil and lemon zest
- Wash and dry your herbs. Roughly chop the herbs and then measure. See Note 3.
- Measure out your other ingredients.
- Add all ingredients to a high-speed blender, and blend until a smooth consistency. See Note 4.
- Season the dip to taste.
- Serve the dip with your favourite accompaniments. Garnish with a drizzle of olive oil or some fresh herbs. The dip is made best close to serving time.
- I like to use some of the parsley stalks also – they have a great depth of flavour. Be sure to chop them first, as they are more fibrous.
- Just use the leaves of the mint and basil.
- The herbs are measured after they have been chopped.
- If you do not have a high-speed blender, you will want to chop your herbs finely before adding.
- Please note, the nutritional information is based on four servings. It does not include what the dip is served with. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.