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10-Minute Green Goddess Dip

Helen T. Patterson
A creamy, herb-filled dip made with avocado, sour cream, and fresh herbs.
Smooth, vibrant, and packed with flavor, this Green Goddess Dip is quick to prepare and makes the perfect appetizer, snack, or party dish.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Snack, Starter
Cuisine International
Servings 4

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.