• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Veganuary
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Veganuary
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Vegan Green Goddess Dip

    Published: Jan 9, 2023 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Two photo collage of a bowl of green goddess dip and veggies being dunked in the dip.
    Goddess dip in a bowl on a plate with fancy carrots, endive leaves, and small radishes.
    Small orange carrot being dipped into a bowl of green goddess dip.

    This vegan Green Goddess Dip is creamy, tangy, vibrant, and bursting with fresh herbs. It’s makes a delicious snack paired with raw veggies, crackers, or even potato chips! It takes just minutes to whip up and can easily be doubled.

    Goddess dip in a bowl on a plate with fancy carrots, endive leaves, and small radishes.

    Not to be confused with Tahini Goddess Dressing, this aromatic green dip is so versatile. It can even be thinned out to make green goddess dressing and served over leafy greens.

    Feel free to use the herbs you like best, but always make sure they’re fresh, not dried!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage
    4 Serving suggestions
    5 Pro tips and tricks
    6 FAQs
    7 More vegan dip recipes
    8 Vegan Green Goddess Dip

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Avocado ~ Avocado makes this dip super creamy and enhances the green color.

    Yogurt ~ Choose an unsweetened, plain dairy-free yogurt.

    Herbs ~ You need about ¾ – 1 cup of fresh herbs. I like a pretty equal amount of parsley, cilantro, basil, and dill. You could also use tarragon, mint, or chives as well.

    I especially love making this dip in the summer when I can grab fresh herbs straight from our backyard garden, but you can find them in grocery stores any time of year.

    Lemon ~ Lemon juice paired with the fresh herbs is so bright and lovely. Don’t skip it. Bottled 100% juice is fine if that’s what you have.

    Garlic ~ I much prefer fresh garlic for this fresh herby dip recipe, but in a pinch, garlic powder will do.

    Extras ~ A couple of green onions and a pinch of salt round out the flavors. Feel free to throw in a jalapeño or two if you like a little spicy heat.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    Ingredients in a food processor.
    Ingredients blended until smooth in a food processor.

    Place all the ingredients into a food processor and process until creamy with little flecks of herbs. You’ll need to stop and scrape down the sides a few times to ensure all the ingredients are fully incorporated.

    Serve immediately or store in the fridge until ready to eat.

    Close up of creamy green goddess dip in a white bowl.

    Storage

    Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days.

    Freezer: You can also freeze this dip. It should keep well for up to 2 months.

    Serving suggestions

    Small orange carrot being dipped into a bowl of green goddess dip.
    • This vibrant green dip is perfect for veggie trays. Vegetables like cucumbers, radishes, carrots, celery, cauliflower, broccoli, bell peppers, sugar snap peas, or endive leaves are all great choices.
    • Thin it out with a little water and use it as a salad dressing.
    • Grab some potato chips or crackers and dip them for a healthy snack.
    • Use it as a spread for sandwiches or wraps.
    • Get saucy and serve it alongside these Roasted Rainbow Carrots, Veggie Potato Fritters, Baked Butternut Squash Fries, or on Rice Bowls or a Quinoa Veggie Bowl.

    Pro tips and tricks

    ~ Use FRESH herbs! Do not use dried herbs for this green goddess dip.

    ~ Roughly chop the fresh herbs before adding them to the food processor to ensure they get fully incorporated.

    ~ If your dip is too thick, add a tablespoon or two of water and re-blend. Alternately, you can add extra lemon juice or yogurt if you need a bit more tang, too.

    ~ If your dip is too thin, add extra avocado or use it as a dressing instead of a dip.

    ~ Always taste and adjust seasoning to your liking!

    FAQs

    What is green goddess dressing?

    Green goddess dressing is a salad dressing typically made from mayonnaise and/or sour cream, anchovies, lemon juice, and lots of fresh herbs. It’s thick enough to be a dip or a dressing. For this vegan version, I used avocado in place mayo, vegan yogurt in place of sour cream, and skipped the anchovies.

    What does green goddess dip taste like?

    Green goddess dip is bright and fresh with notes of lemon and garlic and bold herb flavors.

    What do you eat with goddess dip?

    This lemon garlic herb dip is so versatile. It’s great on salads, as a dip for fresh vegetables, as a spread for sandwiches and wraps, or as a sauce for roasted veggies or potatoes.

    More vegan dip recipes

    • Vegan French Onion Dip
    • Roasted Red Pepper Cashew Dip
    • Roasted Carrot Navy Bean Hummus
    • Perfect Oil-Free Hummus
    • Vegan Buffalo Cauliflower Dip
    Small wooden serving spoon in a bowl of dip.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Goddess dip in a bowl on a plate with fancy carrots, endive leaves, and small radishes.

    Vegan Green Goddess Dip

    This vegan Green Goddess Dip is creamy, tangy, vibrant, and bursting with fresh herbs. It's makes a delicious snack paired with raw veggies, crackers, or even potato chips! It takes just minutes to whip up and can easily be doubled.
    5 from 1 vote
    Print Pin Rate
    Course: Dips, Dressings, Sauces and Spreads
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings
    Calories: 41kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Food Processor

    Ingredients

    • 1 avocado peel and pit removed
    • ½ cup unsweetened, plain dairy-free yogurt
    • ¼ cup fresh chopped parsley
    • ¼ cup fresh chopped cilantro
    • ¼ cup fresh chopped basil
    • ¼ cup fresh chopped dill
    • 2 green onions sliced
    • 2 cloves garlic
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon salt or to taste

    Instructions

    • Add all ingredients to a food processor.
    • Blend until creamy, stopping to scrape down the sides as necessary to ensure all ingredients are fully incorporated.

    Notes

    ~ Use FRESH herbs! Do not use dried herbs for this green goddess dip.
    ~ Roughly chop the fresh herbs before adding them to the food processor to ensure they get fully incorporated.
    ~ If your dip is too thick, add a tablespoon or two of water and re-blend. Alternately, you can add extra lemon juice or yogurt if you need a bit more tang, too.
    ~ If your dip is too thin, add extra avocado or use it as a dressing instead of a dip.
    ~ Always taste and adjust seasoning to your liking!

    Nutrition facts calculated based on 2 tablespoons per serving.

    Nutrition

    Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 152mg | Potassium: 126mg | Fiber: 2g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    26 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Clean Eating

    • The Ultimate Guide to Making Salads for Dinner
    • Tahini Goddess Dressing (Oil-Free)
    • Easy Vegan Mayonnaise with Silken Tofu
    • Easy Vegan Refried Beans

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    26 shares