Green Goddess Dip
I love Green Goddess Dip. It’s one of those old-fashioned recipes that’s enjoying a revival. This particular recipe can be used as a dip or a dressing, and it’s loaded with bright flavors, fresh herbs, and plenty of garlic. It’s great for dipping veggies or for drizzling over greens. It’s delicious and easy to make, and a must-try for any vegetable fans!
Green Goddess Dip, or dressing, is fabulous. It’s easy to make in a blender or food processor, and it’s so delicious, especially if you give it some time in the fridge for all the flavors to come together.
Green Goddess Dip
This is my favorite spring dressing and dip recipe. I eagerly await each spring so that I can start entertaining outdoors again, and often, this recipe shows up as a dip or dressing on greens. I’ve also used it as a marinade — it’s just that versatile!
Read more: Green Goddess Dip
Garden-fresh herbs make all the difference in this recipe. Get them from your garden, a farmer’s market, or your favorite grocery store. Dried basil, in place of fresh, just won’t work in this recipe.
When I have friends and family over, I love arranging fresh veggies on my Big Board with a bowl of this vibrant green dip in the middle. It’s healthy, delicious, and perfect for grazing. It’s spring in a bowl!
Why I love this recipe
- It’s super easy to make in a blender or food processor.
- You can make it ahead of time, and it’ll keep in the fridge for up to 3 days.
- Green Goddess Dip is fabulous on a vegetable board, thinned a bit and used as a dressing or on top of grilled chicken. It’s so versatile!
Gather these ingredients
To make this Green Goddess dipping sauce, you’ll need:
- Fresh basil – Dried basil won’t be the same; you must use fresh basil.
- Garlic – Fresh garlic.
- Shallot – Peeled and roughly chopped.
- Green onions – Trimmed and roughly chopped.
- Baby spinach
- Lemon juice – From a fresh lemon.
- White wine vinegar – You can use cider vinegar if that’s all you have.
- Olive oil
- Feta cheese – I like the cheese packed in brine, but drain it first.
- Greek yogurt – Full or low-fat. Whichever you prefer.
- Chili flakes
- Salt and pepper – To taste.
For the board:
- 2 packages of crackers – I like the gluten-free seed crackers from Trader Joe’s.
- Radish – Cleaned and trimmed.
- Mushrooms – Small white button mushrooms; cleaned and trimmed.
- Cucumber slices
- Cherry tomatoes
- Endive leaves
- Snap peas
- Broccoli florets
- Celery sticks
- Carrot slices
- And any other vegetables you love!
How to make Green Goddess Dip
- Add the fresh basil leaves, garlic cloves, shallot, and green onions to a food processor or blender and pulse until chopped.
- Add the spinach leaves, lemon juice, and white wine vinegar. Pulse until combined.
- Drizzle the oil into the blender or food processor in a slow stream while it is running.
- Add the feta cheese and process until smooth.
- Spoon in the chili flakes and Greek yogurt and process on high until it is smooth.
- Season with salt and pepper.
- Transfer the dip to a bowl, set it in the middle of your Big Board and surround it with fresh vegetables and crackers.
- Serve and enjoy!
Tips & substitutions
- You can use sour cream in place of the Greek yogurt.
- To turn your dip into Green Goddess Dressing, add a few tablespoons of water to thin it out a bit.
- If you prefer your dip a bit thicker, stir in more yogurt.
- Make this dip at least a few hours ahead of time so the flavors have a chance to blend.
- The chili flakes add a tiny bit of heat, but you can leave them out.
Serving suggestions
This Green Goddess Dip is fabulous with vegetables, but I also love it thinned a bit and drizzled over greens as a salad. It is also a delicious sauce for grilled chicken, or you can add it as a condiment to a wrap. Whenever you need a burst of fresh flavor, this dip does the trick!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome dip recipes while you’re here
- Sandy’s Famous Guacamole Dip
- Cream Cheese Pepper Jelly Dip
- First Down Dip
- Pretzel Cheese Dip
- Whipped Ricotta Dip
Get the Recipe:
Green Goddess Dip
Ingredients
For the dip:
- 1 cup fresh basil
- 2 cloves of garlic, peeled and chopped
- 1 shallot, peeled and chopped
- 2 green onions, ends trimmed and chopped
- 1 cup baby spinach
- 3 tablespoons Lemon juice
- 2 tablespoons white wine vinegar
- ⅓ cup olive oil
- ½ cup Feta cheese, use the kind in the brine, and crumble it
- ½ cup Greek yogurt
- ¼ teaspoon Chili flakes
- Salt and pepper
For the board:
- 2 packs Gluten-free seed crackers from Trader Joe’s, + other gluten-free crackers
- Veggies:, radishes, small white bottom mushrooms, cucumber slices (stacked in a row), small cherry tomatoes (whole), endive leaves (stacked on top of each other), snap peas, small pieces of broccoli, celery and carrot slices (the same size)
Instructions
Make the dip:
- In a food process, pulse the basil, garlic, shallot, and green onions until chopped.
- Add the spinach, chili flakes, lemon juice, and white wine vinegar. Pulse until mixed.
- Slowly drizzle in the olive oil and keep running (no longer do you need to pulse it), and add the feta cheese and process until smooth.
- Spoon in the yogurt and chili flakes and process on HIGH until you get the texture you are looking for (smooth). Season with salt and pepper. [If you want to make it runnier, you ca add water; if you want to make it thicker, add more yogurt.]
Make the board:
- Scrape into a bowl and serve on a BIG BOARD with plenty of fresh veggies and crackers.
- Cover and store in the fridge for up to 3 days.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
