Greek Yogurt Green Goddess Dip
A creamy green goddess dip made with fresh herbs and avocado. It's lighter, brighter, and made with a Greek yogurt base instead of mayonnaise. It comes together in 10 minutes, keeps beautifully in the fridge, and works as a dip, sauce, or dressing.
Classic green goddess dip relies on mayonnaise as the base. This one is tangier, fresher, and far less heavy. The acidity in the yogurt and lemon juice protects the herbs, keeping this dip a gorgeous green color for days. It's the same fresh vibe as in my herb-packed zhoug sauce (which I also highly recommend trying).
Ingredients & What They Do
This green goddess dip comes together with fresh, simple ingredients, each one adding to its bright, creamy flavor.
- Creamy base: Greek yogurt, avocado, and a touch of sour cream create a smooth, tangy foundation that feels light yet delicious.
- Fresh herbs: Mint, basil, dill, and parsley bring a vibrant, herby freshness and green color.
- Citrus: Lemon juice and zest add a clean, zesty brightness that lifts every flavor.
- Aromatics: Shallot and garlic offer umami and flavor.
How to Make Greek Yogurt Green Goddess Dip
This dip requires no cooking and comes together in a bout 10 minutes. A NutriBullet blender gives the smoothest, most vibrant result, but a food processor works too.
- Wash and dry the mint, basil, dill, and parsley thoroughly. Wet herbs will water down the dip. Pick the leaves; you don't need the stems.
- Add everything to a blender or food processor. Greek yogurt, sour cream, all four herbs, lemon zest, lemon juice, shallot, garlic, salt, and pepper.
- Process for 30 seconds (or less), not too long. You want there to be specks of herbs. What you don't want is for it to be totally uniform like a green smoothie.
- Chill if making ahead. Cover with plastic wrap pressed directly against the surface and refrigerate.
Can I use dried herbs instead? Fresh herbs are essential here. Dried herbs will not give you the bright green color or vibrant, lively flavor that makes this dip what it is.
How to Serve It
This green goddess dip works in so many different ways.
Storage & Make-Ahead Tips
Refrigerator: Store in an airtight container with plastic wrap pressed directly against the surface of the dip. It will keep for up to 3 days.
Make-ahead tip: This is an ideal Sunday prep item. Make a batch and use it throughout the week as a dip, sauce, or spread.
Freezer: Not recommended. The dairy base separates when frozen and thawed, resulting in a watery texture.
Similar Healthy Dips
PrintGreek Yogurt Green Goddess Dip
A bright and creamy Green Goddess Dip made with Greek yogurt, fresh herbs, and avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blended
- Cuisine: American
Ingredients
- ¼ cup lightly packed fresh mint leaves
- ¼ cup lightly packed fresh parsley leaves
- ¼ cup lightly packed fresh basil leaves
- ¼ cup lightly packed fresh dill leaves
- 1 avocado
- 1 cup whole milk Greek yogurt
- ½ cup sour cream
- Zest and juice of 1 lemon
- 1 shallot
- 1 clove garlic
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
Instructions
- Wash and thoroughly dry the mint, parsley, basil, and dill. Removing excess moisture helps keep the dip thick and creamy. Strip the leaves from the stems.
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the Greek yogurt, sour cream, fresh herbs, lemon zest, lemon juice, shallot, garlic, salt, and pepper.
- Process for about 20-30 seconds, just until combined. The dip should stay slightly textured with visible flecks of herbs; avoid over-blending into a uniform green puree.
- Taste and adjust seasoning as needed. Serve immediately, or cover with plastic wrap pressed directly on the surface and refrigerate until ready to use.
Nutrition
- Serving Size: ½ cup
- Calories: 236
- Sugar: 4.9 g
- Sodium: 344 mg
- Fat: 16.7 g
- Saturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 15.1 g
- Fiber: 4.4 g
- Protein: 10.1 g
- Cholesterol: 19.3 mg
Adapted from Fresh Herb Vegetable Dip by Isabel Minunni, as seen in Taste of Home, April/May 2024