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

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.

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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
dipping a cucumber in 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! 

a veggie board

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!
ingredients to make Green Goddess Dip

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.
making a board with green goddess dressing

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!
using food processor to make Green dressing

How to make Green Goddess Dip

  1. Add the fresh basil leaves, garlic cloves, shallot, and green onions to a food processor or blender and pulse until chopped.
  2. Add the spinach leaves, lemon juice, and white wine vinegar. Pulse until combined.
  3. Drizzle the oil into the blender or food processor in a slow stream while it is running.
  4. Add the feta cheese and process until smooth.
  5. Spoon in the chili flakes and Greek yogurt and process on high until it is smooth.
  6. Season with salt and pepper.
  7. Transfer the dip to a bowl, set it in the middle of your Big Board and surround it with fresh vegetables and crackers.
  8. Serve and enjoy!
spoonful of dressing

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.
dipping endive

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

Green Goddess dip in a bowl
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Green Goddess Dip

Thick, creamy, and loaded with fresh herb flavor, this Green Goddess Dip is truly delicious! Easy to make, grab your veggies and get dipping! Serve on a 26-inch BIG BOARD.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6
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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
  • 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.
Cuisine: American
Course: Appetizer
Calories: 65kcal, Carbohydrates: 4g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 12mg, Sodium: 273mg, Potassium: 114mg, Fiber: 1g, Sugar: 1g, Vitamin A: 828IU, Vitamin C: 6mg, Calcium: 103mg, Iron: 1mg
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how to make Green Goddess dressing