Vegan Green Goddess Dip

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!

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.

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.

• 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!

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