Ranch and guac typically take the top tier spot when it comes to dipping sauces, but one of my favorite, sometimes overlooked, dips is green goddess. Typically a salad dressing made with garlic, mayonnaise, lemon juice, and green herbs like chives and parsley, I’ve gone a slightly different direction with this otherworldly dip.
Instead of a salad dressing, I’ve thickened up the classic green goddess concept into a dip using avocado. And instead of mayo, this recipe subs Greek yogurt for a more angelic touch to the dip. And the thing that really puts this dip above all dips is the incorporation of fresh mint leaves.
a sacred list of ingredients
This dip is super easy to make and may be the quickest recipe I’ve ever included on this blog. Here is what makes the green goddess dip so heavenly:
Avocado This will pack the dip with some healthy fat while giving it a creamy texture
Buttermilk This will add to the creaminess. See my note below on what to use if you don’t have buttermilk on hand
Greek yogurt A great healthy substitute for mayo…and it gives the dip some tanginess
Garlic Use about two medium-sized cloves, and chop them up before adding to the blender
Lemon juice Please use fresh lemons 😊
Anchovy paste Anchovies are a staple of classic green goddess dressing
Chives, mint, and parsley These fresh green herbs make this dip just divine
You can either use the final product as a salad dressing (and thin it out with some water), or you can place it in a dish as a dip for crunchy veggies. Now grab these ingredients and your blender for a taste of paradise.
⟶ the recipe
green goddess dip
ingredients
1 ripe avocado
¾ cups buttermilk
½ cup Greek yogurt
2 cloves of garlic, minced
3 tablespoons fresh lemon juice
2 teaspoons anchovy paste
3 tablespoons fresh chives, chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped
½ teaspoon ground black pepper
¼ teaspoon salt
Prep time
10 minutes
Cook time
0 minutes
Total time
10 minutes
Makes approx. 1 ½ cups of dressing
instructions
Combine all the ingredients in a blender until smooth.
Top with additional fresh chives if using as a dip with veggies, or drizzle over a big salad.
⟶ recipe notes
You can use more or less buttermilk depending on how liquidy you want the dressing to be. Use less for more of a dip and a little more for a drizzly dressing
Speaking of buttermilk, if you don’t have any on hand, you can make your own by mixing 1 cup of whole milk with 1 tablespoon of white vinegar. The acid in the vinegar will cause the milk to curdle slightly, and it’s ready to use
⟶ store it
- Store in a tightly sealed jar and refrigerate for up to three days
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and then try one of these!
zesty pea fritter salad
veggie mains
pea salad with burrata & mint
sides & apps
classic hummus
sauces & dips
