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Green Goddess Dip is one of my absolute favorites, and you know I’m all about the dips! Whether it’s a creamy goat cheese dip, whipped ricotta dip, or a bold blue cheese dip, I always have something on the table for snacking!
Also check out my creamy beet dip, garlic dip or my homemade fruit dip!
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Pin ItWhy You’ll Love This Green Goddess Dip
- Fresh, vibrant flavor – With my growing herb garden this is the best way to use my parsley, basil, chives, and thyme!
- Quick and easy – toss everything in the blender and chill.
- Party-perfect – looks gorgeous on a crudité platter or cheese platter.
- Versatile – serve with veggies, chips, pita chips, or as a spread on sandwiches. You can even use it as a salad dressing or to add flavor to a grain bowl.
Green Goddess Dip Ingredients
Greek yogurt or sour cream – Yogurt adds tang and a little protein boost, while sour cream makes it extra luscious. You can use whichever you prefer (or a mix of both). I often use Greek yogurt as the base in my fruit dip too.
Mayonnaise – The creamy backbone of this dip. I like classic mayo, but you can also use avocado mayo for a lighter option.
Fresh herbs – Parsley, basil, chives, and thyme create the signature green goddess flavor. Fresh herbs are non-negotiable in this recipe, since dried won’t deliver the same vibrant taste. The dip is very forgiving though, so you can swap in dill, cilantro, or tarragon if that’s what you have on hand.
Lemon Juice and Lime Juice – A mix of lemon and lime gives the dip brightness and balance. If you’re out of limes, just add a little extra lemon.
Garlic – A must for that savory punch! If raw garlic feels too strong, you can roast it first for a softer, sweeter flavor. I use plenty of garlic in my garlic dip.
How to Make Green Goddess Dip
- Blend it all up. Add everything to a blender or food processor.
- Chill. It’ll be a little thin at first—that’s normal! Cover and refrigerate for at least 2 hours or overnight.
- Garnish and serve. Top with fresh herbs and cracked pepper.
Eden’s Recipe Tips
Go full-fat. Use full-fat Greek yogurt for the creamiest texture. If you want a boost, high-protein Greek yogurt works beautifully too.
Fresh herbs only. Dried herbs won’t give you that vibrant flavor. This recipe is perfect if you have an herb garden and need a way to use up all that parsley, basil, and chives.
Add an anchovy. For extra tang (and a nod to the classic Green Goddess dressing), blend in one or two anchovies. Don’t worry—it won’t taste fishy, just perfectly savory.
Let it Thicken. The dip will be a little runny right after blending, but don’t worry—that’s how it should be. After a few hours in the fridge (or overnight), it thickens beautifully and the flavors come together even more.
Green Goddess Dip FAQ’s
Yes! In fact, it tastes best after sitting in the fridge overnight, allowing the flavors to blend and the dip to thicken.
Store in an airtight container in the fridge for up to 5 days.
This recipe is flexible! Try adding tarragon, cilantro, mint or dill depending on your taste.
Green Goddess sauce is a creamy blend of mayonnaise, yogurt or sour cream, fresh herbs like parsley, basil, and chives, garlic, lemon juice, and sometimes anchovy for extra flavor. It’s fresh, herby, and perfect as a dip, dressing, or spread.
More Dip Recipes
This Green Goddess Dip is proof that simple ingredients can create something truly magical. It’s fresh, herby, creamy, and guaranteed to charm your guests!
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Green Goddess Dip
Ingredients
- 1 cup Greek yogurt , full fat or non-fat. You can also use sour cream.
- 3/4 cup Mayonnaise
- 1 cup parsley leaves, fresh
- 1/4 cup basil , fresh
- 2 tbsp chives, chopped
- 1 tbsp thyme, fresh
- 1 tbsp lemon juice, fresh
- 1 tbsp lime juice, fresh
- 2 small garlic cloves, only use one for a less intense garlic flavor
- 1/2 tsp salt
- 1/4 tsp pepper, to garnish
Instructions
- Add the Greek yogurt (or sour cream), mayonnaise, herbs, citrus juice, garlic, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
- Don’t be alarmed if it looks a little runny at first — that’s exactly how it should be right after blending.
- Transfer the dip to a bowl, cover, and refrigerate for at least 2 hours (or overnight). As it chills, the flavors meld together and the dip thickens into that perfect scoop-able consistency.
- When ready to serve, stir, then top with a sprinkle of fresh herbs and cracked black pepper. Pair with crunchy vegetables, chips, or pita.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
