This zesty Avocado Green Goddess Dip comes together in just 5 minutes for a quick + easy appetizer. Serve with pita, crackers, or crudités for an guaranteed crowd pleaser.
I'm no expert, but I do believe this is how you become an instant appetizer hero.
Or is that only when you whip out a giant cheese ball and a fancy array of cured meats?
I wouldn't know since 99% of the time, I'm the one that shows up to a party or potluck with a veggie tray. No shock value there.
Veggies and green dip may not be as enticing as the elaborate charcuterie boards, however I promise this dip will delight every guest in the room.
The combination of creamy avocado, fresh herbs, and lemon can perk up any party spread. Not to mention the secret umami booster (anchovy paste), which will peak the interest of every palate.
How to Make Green Goddess Dip
The magic of this avocado dip is that it comes together in just 5 minutes.
Simply add everything to food processor and let it do the work for you. Your only job is to arrange an assortment of dippers, such as veggies, pita, and crackers.
- Bonus: If you have any leftover, this dip makes for an ultra tasty spread on sandwiches, burgers and wraps.
- Avocado: Rich and creamy and brimming with good-for-you nutrients, avocado makes the dip thick and luscious. You only need ½ of a medium avocado, which should be decently ripe for easier blending.
- Yogurt: Use plain, full-fat Greek yogurt for the richest flavor. I love the tang Greek yogurt adds to this dip -- not to mention the boost of protein and calcium.
- Mayonnaise: I suggest using an avocado oil-based mayonnaise, which offers more heart-healthy fats. My go-to mayo brand is Chosen Foods.
- Herbs: I tried many combinations of herbs for this dip, and my favorite was parsley, basil, and tarragon. If you can't find tarragon, however, chives are a suitable alternative.
- Lemon Juice: A spritz of fresh lemon juice helps brighten the dip and cut through the richness. Alternatively, you can use a white vinegar.
- Anchovy Paste: The secret to achieving savory, salty depth is anchovy paste. Don't worry -- it won't make the dip taste fishy, but rather it give it an "oomph" of umami.
Step 1: Blend Avocado, Yogurt, and Mayo
To the bowl of a food processor, combine the avocado, yogurt, mayonnaise, and lemon juice; blend until smooth. Add herbs, anchovy paste, salt, and pepper; blend until mostly smooth and creamy, stopping to scrape down the sides as needed.
Step 2: Add Herbs
Add herbs, anchovy paste, salt, and pepper; blend until mostly smooth and creamy, stopping to scrape down the sides as needed.
Step 3: Serve with Dippers of Choice
Empty dip into a serving bowl and place on a serving platter with veggies, pita, and/or crackers.
What to Serve with Green Goddess Dip
- Crudités: Use any assortment of seasonal veggies you like or have on hand! I love a combination of carrots, radishes, cucumbers, and radicchio for an array of textures and colors.
- Pita: Pita chips or warm, fresh pita wedges are always a hit.
- Crackers: A black pepper or sesame cracker is especially delicious with this avocado dip.
If you end up with leftover dip, there are a multitude of ways to put it to delicious use:
- Use as a Salad Dressing: Thin out the dip with a little water, and use as a dressing for your next homemade salad.
- Spread on a Sandwich or Wrap: In place of mayo, spread a thick layer of Green Goddess Dip on any homemade sandwich or wrap.
- Toss with Chicken or Tuna: Toss shredded rotisserie chicken or flaked, canned tuna with dip for a homemade Green Goddess Chicken Salad or Tuna Salad.
- Green goddess dip can be stored for up to 5 days in the refrigerator.
More Healthy Dips to Try:
5 Minute Avocado Green Goddess Dip
- Food processor
- ½ medium ripe avocado
- ½ cup plain full-fat Greek yogurt
- ¼ cup mayonnaise (I use avocado oil-based mayo, such as Chosen Foods brand)
- ¾ cup fresh parsley leaves
- ½ cup fresh basil leaves
- 2 heaping Tbsp. chopped fresh tarragon
- 1 Tbsp. fresh lemon juice
- 1 tsp. anchovy paste
- ½ tsp. cracked black pepper
- ½ tsp. kosher salt
- To the bowl of a food processor, combine the avocado, yogurt, and mayonnaise; blend until smooth. Add herbs, lemon juice, anchovy paste, salt, and pepper; blend until mostly smooth and creamy, stopping to scrape down the sides as needed.Empty dip into a serving bowl and place on a serving platter with veggies, pita, and/or crackers.