Avocado Green Goddess Dip

Why I’ll Love This Recipe

I love that this dip is made with fresh, wholesome ingredients and requires no cooking. The creamy avocado blends beautifully with fragrant herbs and a touch of lemon, creating a smooth and satisfying dip. I also enjoy how versatile it is, since I can use it as a dip, sandwich spread, salad dressing, or topping for grilled meats and vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados
• Plain Greek yogurt
• Mayonnaise
• Fresh parsley
• Fresh cilantro
• Fresh chives
• Fresh basil
• Garlic
• Lemon juice
• Olive oil
• Salt
• Black pepper
• Green onions
• Optional: Jalapeño for extra heat

Directions

1. I cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
2. I add the Greek yogurt, mayonnaise, parsley, cilantro, chives, basil, garlic, lemon juice, olive oil, green onions, salt, and black pepper.
3. I blend everything until the mixture becomes smooth and creamy.
4. I taste the dip and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
5. I blend in a small amount of jalapeño if I want a spicy variation.
6. I transfer the dip to a serving bowl.
7. I chill it in the refrigerator for about 20 to 30 minutes so the flavors can meld together.
8. I garnish the dip with chopped fresh herbs, a drizzle of olive oil, or cracked black pepper before serving if I like.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Chill Time: 20 minutes
• Total Time: 30 minutes

Variations

• I replace the Greek yogurt with sour cream for an even richer texture.
• I add fresh spinach for extra color and nutrients.
• I mix in crumbled feta cheese for a tangy Mediterranean twist.
• I use lime juice instead of lemon juice for a brighter citrus flavor.
• I stir in diced cucumber for added freshness and texture.
• I make it dairy-free by using a plant-based yogurt and vegan mayonnaise.

Storage/Reheating

I store the dip in an airtight container in the refrigerator for up to 2 days. To help prevent the avocado from browning, I press plastic wrap directly against the surface before sealing the container. I give the dip a quick stir before serving if any separation occurs. Since this is a cold dip, I don’t reheat it or recommend freezing it because the texture can change after thawing.

FAQs

Can I make this dip ahead of time?

Yes. I usually prepare it a few hours in advance and keep it refrigerated until I’m ready to serve. I press plastic wrap directly onto the surface to help maintain its bright green color.

What can I serve with Avocado Green Goddess Dip?

I enjoy serving it with fresh vegetables, tortilla chips, pita chips, crackers, toasted bread, or as a spread for wraps and sandwiches.

Can I make this dip without mayonnaise?

Yes. I simply use extra Greek yogurt for a lighter version while still keeping the dip creamy.

How can I keep the dip from turning brown?

I add plenty of fresh lemon juice and store the dip with plastic wrap pressed directly against the surface to reduce air exposure.

Can I use dried herbs instead of fresh?

I prefer fresh herbs because they give the dip its signature Green Goddess flavor, but I can use dried herbs in a pinch. I use smaller amounts since dried herbs have a more concentrated flavor.

Conclusion

I think Avocado Green Goddess Dip is a fresh, creamy, and versatile recipe that’s perfect for any occasion. The combination of ripe avocado, fragrant herbs, and tangy yogurt creates a flavorful dip that pairs well with everything from crisp vegetables to sandwiches and grilled dishes. Whether I make it for a gathering or a simple afternoon snack, it’s always a delicious addition to the table.

Avocado Green Goddess Dip

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Avocado Green Goddess Dip is a creamy, herb-packed dip made with ripe avocados, Greek yogurt, fresh herbs, and bright lemon juice. It’s a fresh, flavorful appetizer that’s perfect with vegetables, crackers, chips, or as a spread for sandwiches and wraps.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ripe avocados
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 tbsp fresh chives
• 2 tbsp fresh basil
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, chopped
• 1/2 jalapeño, seeded (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
2. Add the Greek yogurt, mayonnaise, parsley, cilantro, chives, basil, garlic, lemon juice, olive oil, green onions, salt, and black pepper.
3. Blend until the mixture is smooth and creamy.
4. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
5. Add the optional jalapeño and blend again for a spicy variation.
6. Transfer the dip to a serving bowl.
7. Refrigerate for 20 to 30 minutes to allow the flavors to meld.
8. Garnish with chopped fresh herbs, a drizzle of olive oil, or cracked black pepper before serving if desired.

Notes

• Use ripe avocados for the creamiest texture.
• Replace the mayonnaise with additional Greek yogurt for a lighter dip.
• Add spinach or crumbled feta for flavorful variations.
• Press plastic wrap directly onto the surface before refrigerating to help prevent browning.
• Store in an airtight container in the refrigerator for up to 2 days.
• Serve with fresh vegetables, crackers, tortilla chips, or use as a sandwich spread.

Nutrition

• Serving Size: 2 tbsp
• Calories: 120 kcal
• Sugar: 1 g
• Sodium: 170 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 3 mg