Healthy Green Goddess Dressing / Dip
Green Goddess Dressing / Dip is packed with flavor from fresh herbs. Traditionally made with mayonnaise, this healthy Green Goddess dressing instead uses a base of Greek yogurt, avocado, and olive oil, adding a boost of protein and healthy fats while still being luxuriously creamy. It’s also vegetarian, using capers instead of traditional anchovies for a briny, salty punch, and even has some kale thrown in there! Best of all? It only takes about 5 minutes to blitz together in your food processor!
If you’re like me, you have a ton of herbs growing right now. Herbs are something I always feel I HAVE to grow every year – they’re so easy to grow, and add so much flavor to so many dishes! And I love the money saving and environmentally friendly aspect of growing them myself.
But even if you don’t have an herb garden, this recipe is flexible, so you can use any store bought herbs you want.
This Green Goddess Dressing is so healthy for you, with a base of Greek yogurt, adding protein and probiotics, olive oil and avocado, for some healthy fats, and even some kale for a nutritious boost. But you won’t even taste the avocado and kale – they blend right in to the herby, creamy mix!
You can use Green Goddess dressing/dip as – you guessed it – a dip for crackers or crudités or a salad dressing, but also for so much more. Spread on sandwiches, top eggs with it, drizzle on a taco, toss with pasta salad… you’ll love this versatile, healthy Green Goddess recipe!
Ingredients for Green Goddess Dressing
- Greek Yogurt – or plain regular yogurt (which will result in a thinner consistency).
- Avocado
- Lemon zest and juice
- Extra-virgin olive oil
- Kale
- Capers + caper juice
- Chives – green onions can be used in a pinch.
- Soft leaf herbs – such as basil, dill, tarragon, parsley, cilantro, mint, etc. Stay away from rosemary, thyme, and oregano – their flavor is too strong.
- Garlic – just a really small clove so the flavor doesn’t overpower.
How to make Green Goddess Dressing
To prep, I just take the leaves off the herb stems and the kale off of its stem, place everything in a colander, and give it a good rinse. No need to pre-chop anything here – the food processor will do the work for you!
Once your herbs and kale are prepped, throw everything in a food processor and blend together! You can add a little water (or some more lemon juice, olive oil, and/or caper juice, for more flavor) to thin it out to a pourable dressing consistency.
How to serve Green Goddess Dressing
- Use it as a dip, as pictured, with crudités (cut up veggies), pita bread, crackers, etc.
- Use it as a green salad dressing – make the consistency thinner with some added water.
- Drizzle some of it on your favorite tacos, like smoky chicken tacos or chipotle salmon tacos. This would be great as is, or you can sub out the lemon for lime and make cilantro one of the main herbs!
- Drizzle roasted veggies with it or use it as a dip for them. Or, use as a dip for oven french fries, carrot fries, or sweet potato fries!
- Spread on a sandwich or a burger.
- Toss with a pasta salad, like Green Goddess Pasta Salad or in place of the pesto in pesto pasta salad.
Other easy dip and dressing recipes
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Healthy Green Goddess Dressing / Dip
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Equipment
- Food Processor
Ingredients
- ½ cup Greek Yogurt (see notes)
- ½ avocado
- ½ cup torn kale from about 1 large leaf
- juice and zest of one lemon
- 1 small clove of garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers plus 1 tablespoon of the juice
- 2 tablespoons chopped chives
- ½ cup soft-leaf herbs basil, mint, dill, cilantro, parsley, tarragon, etc.
Instructions
- Add all ingredients to a food processor and blend until well combined.
- If you want a thinner, salad dressing consistency, you can add a little water to thin it out (or, for a more flavorful and rich dressing, add more olive oil and lemon and/or caper juice to thin it out).
- Remove from food processor to a bowl, container, or jar. Serve (see suggestions in notes below).
Notes
- Greek Yogurt Note: Traditionally, Green Goddess dressing uses mayonnaise. You can use mayo instead of yogurt – if you do, decrease the amount of salt to 1/2 teaspoon and and added olive oil to 2 tablespoons. You can also use plain regular yogurt – keep in mind the result may be a thinner consistency. Greek yogurt tends to separate a bit; if this happens when you store the dressing in the fridge, just stir it together before serving.
- Serving suggestions: Use Green Goddess as a dip for crackers, pita bread, or crudités. Spread on a sandwich or burger. Toss with a green salad or pasta salad. Serve as a dip for roasted vegetables or use as a sauce on tacos.
- Capers are used here instead of the more traditional anchovies for a briny flavor. Feel free to use anchovies or anchovy paste if you prefer.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
How to warm no knead bread loaf?
When I reheat bread, I like to wrap in aluminum foil and put in the oven for like 10 minutes, around 350 degrees or so. (for anyone else reading this comment, this is for this recipe: https://www.bowlofdelicious.com/dutch-oven-bread/)
How long is the dip good for in the fridge?
I’d say 3-5 days!