Green Green Goddess Dip

February 17, 2014
Green Green Goddess Dip

Author Notes:

I live near San Francisco, the birthplace of green goddess dressing and dip, and yet I'd never had it until I started making it myself. I lightened up the traditional recipe by using Greek yogurt instead of sour cream, and avocado instead of mayonnaise. The avocado makes the dip ultra-thick, ultra-creamy, and bright, bright green. This is delicious on chips or bread or crudites or even just the end of a spoon.


Serves: 8-10


  • 1 ripe avocado, pitted
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons white wine vinegar
  • Juice of 2 limes
  • 2 oil-packed anchovy fillets, drained
  • 1 small garlic clove, chopped
  • Salt and freshly ground black pepper to taste
In This Recipe


  1. Combine all ingredients in a blender and blend until smooth. Transfer to a serving bowl, press a piece of plastic wrap onto the surface of the dip, and refrigerate for up to 4 hours before serving.

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