This Green Goddess Dip is a creamy, herb-packed delight that’s as nourishing as it is flavorful.
Fresh herbs blend with avocado and sour cream to create a smooth, refreshing dip that’s naturally rich in fiber, heart-healthy fats, and plant-based nutrients.
With minimal prep time, this recipe makes a wholesome, low-carb snack or appetizer that’s perfect for everyday cooking, meal prep, or entertaining guests with a healthier twist.
10-Minute Green Goddess Dip
Equipment
- 1 high-speed blender or food processor
- 1 cutting board
- 1 sharp knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 mixing spatula
Ingredients
- ½ large avocado
- ½ cup sour cream
- ⅓ cup fresh parsley chopped
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh mint leaves chopped
- ¼ cup fresh chives chopped
- 1 teaspoon Dijon mustard
- Sea salt to taste
- Freshly ground black pepper to taste
- Optional Drizzle of olive oil and a sprinkle of lemon zest for garnish
Instructions
- Prepare and Wash the Fresh Herbs: Begin by gathering all the fresh herbs—parsley, basil, mint, and chives. Rinse them thoroughly under cool running water to remove any dirt or grit. Shake off the excess water, then gently pat the herbs dry using a clean kitchen towel or paper towels. Properly drying the herbs is important to prevent excess moisture from thinning the dip. Once dry, roughly chop the herbs to make them easier to measure and blend smoothly.
- Cut and Measure the Avocado: Take half of a large ripe avocado, cut it lengthwise around the pit, and twist to separate the halves. Carefully remove the pit with a spoon or knife, then scoop the flesh out with a spoon. Place the avocado on your cutting board and roughly chop it into smaller chunks for easier blending. Transfer the avocado pieces into a measuring cup to ensure accuracy before adding them to the blender.
- Prepare the Remaining Ingredients: Measure out the sour cream into a measuring cup, followed by the Dijon mustard into a measuring spoon. Set these aside along with the sea salt and freshly cracked black pepper. Keeping all the ingredients pre-measured and ready will make the blending process much smoother and help you achieve a perfectly balanced dip without rushing.
- Combine Ingredients in the Blender: Add the chopped avocado, sour cream, fresh parsley, basil leaves, mint leaves, chives, and Dijon mustard to a high-speed blender or food processor. Start by placing the avocado and sour cream at the bottom—this creates a creamy base that helps pull the herbs into the blades. Then layer the herbs and mustard on top. This order ensures even blending and prevents the herbs from sticking to the sides.
- Blend into a Smooth Consistency: Secure the lid of your blender and blend on high speed until the mixture becomes smooth and creamy. Pause once or twice to scrape down the sides with a spatula, making sure no herbs are left unblended. The final texture should be silky and even, with the herbs fully incorporated into the avocado and sour cream base. If you prefer a chunkier dip, pulse the blender a few times instead of blending continuously.
- Adjust the Seasoning: Remove the lid and taste the dip. Add sea salt and freshly ground black pepper according to your preference, blending again briefly to mix in the seasoning. If you like a brighter flavor, you may also add a squeeze of fresh lemon juice at this stage. Adjusting the seasoning now ensures the dip is perfectly balanced before serving.
- Garnish and Serve Fresh: Transfer the finished dip into a serving bowl using a spatula. For a beautiful presentation, drizzle a small amount of extra-virgin olive oil over the top and sprinkle with lemon zest or extra chopped herbs. This not only makes the dip look more appealing but also adds a refreshing burst of flavor.Serve immediately with fresh vegetables, crackers, or bread of your choice.
- Storage and Make-Ahead Tip: Although this dip tastes best when enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to one day. To minimize browning from the avocado, press a piece of plastic wrap directly onto the surface of the dip before sealing. Give it a gentle stir before serving again.
Notes
- Use ripe avocado for the creamiest texture; underripe ones can make the dip slightly grainy.
- Herbs should be measured after chopping for accuracy.
- Including a few parsley stems is fine—they add flavor when finely chopped.
- Basil and mint are best used as leaves only, since stems can taste bitter.
- A high-speed blender ensures a silky finish, but finely chopping herbs first helps if using a regular blender or food processor.
- Season gradually; fresh herbs already add depth, so a light hand with salt and pepper works best.
- Optional garnishes like olive oil drizzle or lemon zest enhance both flavor and presentation.
Chef’s Secrets for Perfect Flavor
The secret to a truly memorable Green Goddess Dip lies in the balance of freshness and creaminess.
Always choose fresh herbs over dried—this recipe thrives on their bright, vibrant flavors.
When blending, start with avocado and sour cream at the bottom so the blades catch easily, preventing chunks of herbs from clumping.
For extra creaminess, you can add a spoonful of Greek yogurt.
If you want a little zing, a few drops of lemon juice or apple cider vinegar brighten the dip without overpowering the herbs.
The key is to taste as you go—adjusting seasoning gradually ensures every bite is balanced.
Serving Suggestions to Elevate Enjoyment
This dip is versatile and pairs beautifully with a variety of foods.
Serve it with crunchy vegetable sticks like carrots, celery, and cucumbers for a healthy snack, or alongside warm pita bread, tortilla chips, or seeded crackers for a heartier option.
It also doubles as a flavorful spread for sandwiches and wraps, bringing a burst of freshness to everyday meals.
For a party platter, pair it with grilled chicken skewers, roasted potatoes, or baked salmon bites—it complements both meat and vegetarian dishes effortlessly.
Storage Tips to Keep Freshness
While best enjoyed freshly made, you can store the dip for short periods if needed.
Transfer it into an airtight container and press a piece of plastic wrap directly onto the surface before sealing to prevent avocado browning.
Refrigerate for up to 24 hours for the freshest flavor. If the dip separates slightly, stir gently before serving to restore creaminess.
Freezing is not recommended, as the herbs and avocado lose their vibrant color and smooth texture once thawed.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Yes, but it’s best prepared close to serving for the freshest color and flavor.
If you need to make it ahead, prepare it a few hours in advance and store in the fridge with plastic wrap pressed onto the surface.
2. What can I use instead of sour cream?
Greek yogurt is an excellent substitute, adding creaminess with extra protein.
For a dairy-free option, try coconut yogurt or cashew cream, which still provide richness without dairy.
3. Can I change the herb combination?
Absolutely! While parsley, basil, mint, and chives are classic, you can swap in dill, cilantro, or tarragon depending on preference.
The key is to keep a mix of mild and fragrant herbs for balance.
4. How do I prevent the dip from turning brown?
Avocado naturally oxidizes when exposed to air, but pressing plastic wrap directly onto the surface and adding a small squeeze of lemon juice help slow the process. Always store in an airtight container.
5. What can I serve with Green Goddess Dip?
It pairs well with fresh veggie sticks, crackers, pita, tortilla chips, or even roasted sweet potato wedges.
You can also spread it on sandwiches, use it as a sauce for grilled meats, or drizzle it over grain bowls.
