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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.
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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!
Ingredients you need
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
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
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
- 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
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.
Green goddess dip is bright and fresh with notes of lemon and garlic and bold herb flavors.
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.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Green Goddess Dip
Recommended Equipment
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
Nutrition facts calculated based on 2 tablespoons per serving.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
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