Pin it I discovered this dip by accident while scrolling through videos of that viral chopped salad, the one everyone was making during the height of summer. My hands were already in the kitchen prepping something else entirely when I thought, what if I turned that into something you could actually dip chips into? The result was so effortlessly green and fresh that I made it three times that week alone, each time feeling like I'd unlocked some kind of secret.
My sister brought a bag of tortilla chips to my place one evening, thinking we'd just order pizza like we always do. Instead, I had this bowl of green goddess dip waiting, and she literally stopped mid-sentence to ask what it was. We ended up staying up talking and eating chips for hours, and she's asked me to make it at every gathering since.
Ingredients
- Fresh basil leaves, packed (1 cup): Use the tender leaves closest to the top of the plant if you're growing your own, as they have a more delicate flavor than the tougher lower leaves.
- Fresh baby spinach (1 cup): The mild earthiness of spinach balances the basil so neither herb overwhelms the other, and it adds body to the dressing without any bitterness.
- Fresh parsley leaves (1/2 cup): Don't skip this, even though it might seem redundant with the basil—it adds a subtle brightness that ties everything together.
- Green onions, chopped (2): These give you a gentle onion flavor without the sharpness that would kill the delicate herb profile.
- Small garlic clove (1): One clove is all you need; more will overpower the herbs and make the dip taste like a garlicky situation rather than a green goddess moment.
- Ripe avocado (1/2): The avocado is your secret weapon for creaminess without dairy, so choose one that yields slightly to pressure but isn't mushy.
- Greek yogurt (1/2 cup): This tangy base gives the dressing structure and keeps it from separating, plus it's lighter than using only mayo.
- Mayonnaise (1/4 cup): It sounds small, but this amount prevents the dressing from tasting too sour or yogurt-forward.
- Fresh lemon juice (2 tablespoons): Fresh is non-negotiable here; bottled lemon juice will make the dressing taste flat and chemical.
- Extra-virgin olive oil (2 tablespoons): This adds richness and helps emulsify the dressing into something smooth and pourable.
- White wine vinegar (1 tablespoon): The acidity brightens everything without the sharpness of distilled vinegar.
- Dijon mustard (1 teaspoon): This tiny amount acts as an emulsifier and adds a subtle sophistication that people can taste but can't quite identify.
- Kosher salt and black pepper: Taste as you go; you'll likely need a touch more salt than the recipe calls for since the herbs absorb it.
- Green cabbage, finely chopped (4 cups): The finer you chop it, the better it soaks up the dressing and the more it disappears into bites rather than providing chewy resistance.
- Cucumber, finely diced (1 cup): Cucumber adds water and crunch, but chop it right before mixing or it'll weep and dilute your dressing.
- Celery, finely diced (1/2 cup): This is your textural anchor, providing a clean, crisp element that keeps everything from becoming mushy.
- Fresh chives, finely sliced (1/4 cup): Chives add a whisper of onion flavor and look beautiful scattered throughout if you want to make the bowl feel more intentional.
- Radishes, finely diced (1/2 cup, optional): If you include these, they provide a peppery crunch that's especially nice if your crowd likes a bit of heat.
- Crumbled feta cheese (1/2 cup, optional): The saltiness of feta pushes this from being a light appetizer into something more substantial and Mediterranean-leaning.
Instructions
- Blend the Green Goddess magic:
- Add the basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, and Dijon mustard to your blender or food processor. Pulse a few times first, then blend on medium speed until you have something completely smooth and creamy, about 60 to 90 seconds—you want no flecks of garlic or chunks of herb visible. Taste it and adjust salt and pepper until it tastes bright and herbaceous, not flat or overly garlicky.
- Build the foundation:
- In a large bowl, combine the chopped cabbage, cucumber, celery, chives, and radishes if you're using them. Use a sharp knife so everything is uniformly small, which helps the vegetables release their water evenly and means every bite has equal parts crunch and dressing.
- Bring it all together:
- Pour the green goddess dressing over the vegetable mixture and toss thoroughly using a spatula or wooden spoon, making sure every piece of cabbage gets coated. If you're adding feta, fold it in gently at the end so the cheese doesn't get pulverized into the dressing.
- Ready to serve:
- Transfer everything to a serving bowl and set it out with tortilla chips, pita chips, or crudités. It's best enjoyed immediately while the cabbage is still crisp, but you can make this a few hours ahead and store it covered in the refrigerator until you're ready to eat.
Pin it The moment I realized this dip had become something special was when my partner came home from work, saw the bright green bowl on the counter, and started eating it straight while reading the news. He didn't even ask what it was—he just grabbed a chip and kept going until the bowl was half empty, which is the highest compliment I could ask for.
Flavor Layers That Make This Work
The magic here isn't in any single ingredient but in how they conspire together. The basil and spinach create the herbaceous backbone, while the lemon juice and vinegar cut through the richness of the yogurt and mayo so the whole thing tastes fresh rather than heavy. The avocado adds a subtle sweetness and creaminess that no amount of extra yogurt could replicate, and that tiny bit of Dijon mustard acts like an invisible hand tying everything together. When you taste it, you're tasting layers of flavor that somehow all point toward something green and alive.
How to Customize Without Losing Your Way
This dip is forgiving enough to adapt to what you have on hand, but some changes matter more than others. Swapping the parsley for dill will shift the flavor toward a ranch-like territory, which isn't bad but tastes like a different dip entirely. Adding jalapeños or a dash of hot sauce works beautifully if you want heat, but add them sparingly to the dressing itself rather than dumping them into the finished bowl. If you're going the vegan route, use coconut milk or silken tofu blended with lemon juice instead of yogurt for that tangy creaminess—cashew cream works too, though it tastes richer and less bright.
Timing and Storage Wisdom
Make this dip no more than four hours before you want to eat it if you're serious about crunch, because the vegetables will gradually soften and release water into the dressing. If you're making it ahead for a dinner party, assemble the components separately and fold them together right before guests arrive. Leftovers keep for a couple of days in the refrigerator, though by day two the cabbage will have softened considerably and the whole thing will taste more like a salad than a dip, which isn't necessarily a bad problem to have.
- If you accidentally over-blended the dressing and it looks too thin, refrigerate it for 30 minutes and it will thicken slightly.
- You can make the dressing up to a day ahead and store it separately, then add it to the chopped vegetables right before serving.
- For a protein-forward version, serve this alongside grilled chicken or shrimp, turning it into something closer to a composed appetizer plate.
Pin it This dip has become my answer to the question of what to bring when someone says not to bring anything. It's unexpected enough to feel intentional, bright enough to feel fresh, and sturdy enough to survive a car ride without falling apart. That feels like everything you'd want from something you can pull together in under 20 minutes.
Recipe FAQs
- → What gives the dip its creamy texture?
The creamy texture comes from a blend of avocado, Greek yogurt, mayonnaise, and olive oil combined with fresh herbs and lemon juice.
- → Can I make this dip vegan?
Yes, by substituting plant-based yogurt and vegan mayonnaise, and omitting or replacing feta with a dairy-free alternative.
- → How long can the dip be stored?
For optimal freshness and crunch, consume within 2 days when refrigerated.
- → Are there options to add a spicy kick?
You can add jalapeño or a splash of hot sauce to the dressing for extra heat.
- → What are ideal accompaniments for serving?
Serve chilled with tortilla chips, pita chips, or fresh vegetables like crudités for scooping.