Jkawe

Appetizers

Green Goddess Dip

This Green Goddess Dip comes together in 10 minutes in a food processor and is loaded with four fresh herbs, creamy avocado, Greek yogurt, and feta. The feta is the secret ingredient that adds a salty, briny depth you cannot get from yogurt alone, making this the most flavorful version you will find. Serve it as a dip with fresh vegetables, spread it on wraps and sandwiches, or thin it out and use it as a salad dressing.

  • Prep10 min
  • Total10 min
  • Makes4 servings
  • Calories181
Green Goddess Dip

Method

  1. 1

    Add the avocado, Greek yogurt, feta, lemon juice, olive oil, parsley, basil, dill, mint, garlic, salt, and black pepper to a food processor or blender.

  2. 2

    Blend until smooth and creamy, stopping to scrape down the sides as needed.

  3. 3

    If the dip is too thick, add 1–2 tablespoons of water, blending after each addition until it reaches your desired consistency.

  4. 4

    Taste and adjust the seasoning with additional lemon juice, salt, or pepper as needed {keep in mind that the feta adds saltiness, so you may not need extra salt}.

  5. 5

    Transfer the dip to a serving bowl and drizzle with a little olive oil, if desired. Serve immediately with fresh vegetables.

Notes

Avocado ripeness matters. Use a fully ripe avocado that yields to gentle pressure when squeezed. An underripe avocado will leave chunks in the dip and the flavor will taste flat. Buy block feta, not crumbles. Feta packed in brine blends much smoother and has a more complex, creamy saltiness than the pre-crumbled kind. It makes a noticeable difference in this recipe. Season at the end. Feta adds a significant amount of salt to this dip. Taste before adding any extra salt so you do not over-season. Adjust the consistency. For a thicker dip, use it straight from the food processor. To thin it out for use as a dressing, add water one tablespoon at a time and blend until pourable. Fresh herbs only. Dried herbs will not work here. You need fresh soft herbs for both the flavor and the vibrant green color. Make it ahead. This dip can be made a few hours in advance. Store covered in the fridge and give it a stir and a taste before serving. A small squeeze of fresh lemon juice will brighten it back up if needed. Storage. Store leftovers in an airtight container in the fridge for up to 3 days. The surface may oxidize slightly from the avocado but a quick stir will bring it back together.

Per serving

  • Carbs7 g
  • Protein7 g
  • Fat15 g
  • Fiber4 g

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