This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a healthy dip that’s PACKED with flavor and lots of herbs then I suggest you give this Green Goddess Dip recipe a try! It’s easy to throw together and always a real crowd pleaser. We love it served with veggies and crackers but it’s also good with tortilla chips.
It’s DAY 2 of DIP WEEK and today we’re making this delicious Greek Goddess Dip! It’s packed with fresh herbs, feta cheese, avocado, and several other ingredients that all get dumped into a food processor and blended together to create a tangy dip that everyone will love!
We’re all familiar with the green goddess salad that went viral on social media a couple of years ago AND I’m sure you’ve tried a good green goddess dressing. THIS recipe has all of those amazing flavors but in dip form.
Why you’ll LOVE this Easy Green Goddess Dip
- It comes together ALL in a food processor and is so easy to make.
- There are SO MANY delicious ways to use it but my favorite is with a good platter of crudités and pita.
- No chopping is required! You *could* finely chop all of the ingredients but I think cleaning my food processor is worth it to not have to chop so many ingredients.
- It can be turned into a salad dressing by simply adding a bit more liquid (more water and a little more oil would be perfect)
Green Goddess Dip Ingredients
There are a good handful of ingredients in this recipe but they’re simple and hopefully you already have many of them in your kitchen! The herbs are EASILY customizable if there’s something you really don’t like. You can simply leave it out and add more of something else.
Here’s the base of what we’re working with:
- Greek yogurt (or any yogurt you’d like), sour cream, mayo, or even cottage cheese would also be nice
- Fresh herbs: I used dill, mint, and basil but you could substitute cilantro, parsley, and tarragon in this as well.
- Feta cheese
- Green onions or chives
- Lemon juice
- Garlic
- Avocado
- Extra-virgin olive oil
How to make Green Goddess Dip
It’s super simple but let’s quickly go over it!
Start out by adding all of your ingredients in a food processor MINUS the oil. Blend that to break up the herbs etc and then slowly drizzle in the olive oil and continue to process until the oil is emulsified and the herbs are all blended together. Pour into a bowl and ENJOY!
You can add a little more water or oil if you’d like it thinner but when I’m serving it with veggies, I like my dip to be THICK. More salt and pepper can also be added but the feta is pretty salty on it’s own so I usually find that it doesn’t need additional salt.
How to serve it
There are so many ways but to serve this dip and it’s REALLY good on a sandwich or burger but I also love to serve it with cucumbers, pita or pita chips, carrots, or even with fries!
One Last Bite
I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!
Green Goddess Dip
Ingredients
- 5 ounces of feta cheese
- ½ cup of Greek yogurt, or yogurt of choice
- 1 avocado, pitted and removed from skin
- 3 cloves of garlic
- 1 ½ tablespoons of lemon juice
- ½ cupp of fresh dill, packed
- ¼ cup of mint, packed
- ½ cup of green onions, lightly chopped
- ⅓ cup of fresh basil, packed
- 1 teaspoon of dijon mustard
- ¼ cup of olive oil
- ¼-½ cup of water to thin
- Salt and pepper to taste, the feta is quite salty so you may need no additional salt
Instructions
- Add all of the ingredients MINUS THE OLIVE OIL to a food processor or blender (I would hold off on the salt because you might not need any). Start with 1/4 cup of water and add more as necessary if you want the dip a little thinner.
- Blend on high for 1-2 minutes or until the dip is creamy and very few chunks remain. With the processor running, slowly drizzle in the olive oil. Let blend for 30 more seconds.
- Taste and season with salt and black pepper as desired. Serve and ENJOY!
- Store leftovers in an air tight container for up to 5 days. The color may turn a little bit because of the avocado.
