This easy Avocado Green Goddess Dip recipe is a healthy play on classic green goddess dressing. It's packed with herbs and perfect with crudites.
Avocado, mayo, and a variety of herbs blended together to create this quick and easy Avocado Green Goddess Dip. No more boring veggie platters at the next potluck or happy hour. This dip is served with a rainbow of veggies and colorful tortilla chips for a stunning appetizer your guests will swoon over.
The avocado adds delicious creaminess while the fresh herbs and lemon adds brightness and earthiness. Garlic for some pungent, spicy contrast while the mayo adds a touch more creaminess and sea salt for well, salt. The best part of this dip? Simply chuck everything in the food processor, drizzle in olive oil, and watch the work be done for you. We’ll double-dip to that!
Got leftovers? Use this dip as a spread on sandwiches and wraps. I even ate it with a cheesy quesadilla. Delicious!
How to make Avocado Green Goddess Dip?
This is a quick and easy dip recipe. In a food processor (or you could use a high powered blender like a vitamix) add-in 2 small avocados, ½ cup each (loosely packed) of these herbs: basil, Italian parsley, green onions, chives, cilantro, a bit of minced garlic, the fresh juice and zest of 1 lemon, ½ cup of mayonnaise (or non-fat plain greek yogurt), salt to taste. While it's blending, stream in ½ cup of olive oil until combined. If the dip is too thick for your preference add in a bit of water until you reach your desired consistency.
What to serve with this dip?
I like to serve this Avocado Green Goddess Dip on a large platter with the following vegetables and tortilla chips to make this pretty presentation. However, you can also serve this with crostini and pita. It’s up to you, either way, it’s delicious!
- Mini sweet peppers
- Variety cherry tomatoes
- Rainbow radishes
- Rainbow carrots
- Blue and yellow corn tortilla chips
- Rainbow radish slices
Avocado Green Goddess Dip
- 2 avocados
- ½ cup basil (loosely packed)
- ½ cup Italian parsley (loosely packed)
- ½ cup green onion (loosely packed)
- ½ cup cilantro (loosely packed)
- ½ cup chives (loosely packed)
- ½ teaspoon garlic minced
- ½ cup mayo (alternatively use plain greek yogurt)
- 1 lemon juice + zest
- salt to taste
- ½ olive oil
- In a food processor, add all ingredients except olive oil. Puree until smooth.
- Slowly stream in olive oil.
- Transfer to a serving bowl and serve alongside crudites and chips.
- Save leftovers in an airtight container in the fridge for 2 days.