Packed with fresh herbs, creamy, flavorful, and only taking 5 minutes, this easy Green Goddess Dip is the perfect way to add pizzazz to salads, a veggie plate, or whatever meal you dream up.

Recipe testing and development done in collaboration with Heather Staller.

Here come the longer days, warmer temperatures, summer fun, and the season of all the salads and raw veggies.

The summer months are glorious, but we are all also so busy enjoying life beyond our kitchen that it kinda makes it hard to want to make any meals. Easy + fast no-cook meals are queen from late May ➡️ late August.

For those summer salads and fresh cut veggies, I like to keep an array of dips and dressings to pump up the flavor and keep me loving my veggies. This Green Goddess Dip is the latest to grace the shelves of my fridge and its 💯 sure to dazzle you as well!

The ingredients for green goddess dip in a food processor before blending.

Why this Green Goddess Dip is edible magic

  • It comes together in 5 minutes! For reals. Just throw everything into your blender or handy dandy food processor. Whirl it up and your are ready for dunking.
  • No cooking is required. It’s hot enough in the summer, so who wants to turn on their stoves? Not me! This Green Goddess Dip is a great way to bring flavor to a simple meal that doesn’t add heat to your house.
  • It is packed with all kinds of flavor. Like, so much! My husband described it as a flavor bomb and I personally found myself eating it out of the jar with a spoon. It is all kinds of delicious.
  • You are going to want to dip all the veggies in it. And drizzle it on all the salads, Buddha bowls, grain dishes, grilled goodies and everything in between! If what you are about to eat up looks blah, just slap some of this dip on it and your tastebuds will sing.
  • It is a great use of those summer herbs that you have more of than you know what to do with. If you have a garden, you probably have more herbs than you know what to do with. Or your father/neighbor/best friend/coworker has a garden and is trying to share their bounty because they have run out of ideas about how to eat everything. Or it is a great way to use up herbs that you bought for other summer recipes that you don’t want to see go to waste.
  • It is adaptable. We all eat different ways, have access to different foods, or have different dietary needs. I get that! As always, I have included a Suggested Adaptations sections so that you can get some ideas about how you can make this Green Goddess Dip work for you!
Green goddess dip in a food processor after blending.

Suggested Adaptations

Need dairy-free? You can use a dairy-free unsweetened, plain yogurt instead. I would suggest a cashew or soy yogurt versus coconut, as coconut carries a strong flavor that would not jive with the herbs in this Green Goddess Dip. Another option is to replace the yogurt with mayonnaise.

To thin the dip out and use as a dressing, blend in a tablespoon of water at a time until your desired consistency is reached.

Love fresh garlic flavor? Feel free to use 1 clove of peeled garlic in this dip instead of the garlic powder. Smash the clove and roughly chop it before adding it to the food processor with the other ingredients.

Add avocado. Sub 1/2 cup of the yogurt in this green goddess dip with 1 ripe and pitted medium avocado. This just got extra creamy, dreamy, and veggie-loaded!

Other dips and sauces to jazz up your veggie-loaded life

Did you try this Green Goddess Dip and now you’re hungry for more? 

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5 from 5 votes

5-Minute Green Goddess Dip

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Cuisine: American
Course: Condiment
Packed with fresh herbs, creamy, flavorful, and only taking 5 minutes, this easy Green Goddess Dip is the perfect way to add pizzazz to salads, a veggie plate, or whatever meal you dream up.


  • 1 cup plain Greek yogurt, I suggest full-fat or 2% for the best flavor
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard , optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon honey , optional
  • 2 teaspoons extra virgin olive oil
  • 1 cup packed chopped fresh parsley, cilantro, or a combination of both
  • 1/2 cup roughly chopped chives or scallion
  • 1/2 cup chopped fresh dill, basil, or a combination of both


  • blender or food processor


  • Add all of the ingredients to a food processor or blender. Blend until the herbs are very finely chopped and no large pieces remain. Scrape down the sides and blend again for a few seconds to ensure everything is well incorporated.
  • Taste the dip and add more salt and some ground black pepper as needed.
  • Serve dip immediately or store in an air tight container in the refrigerator for up to 5 days.
Serving: 0.25cup, Calories: 64kcal, Carbohydrates: 5g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 364mg, Potassium: 226mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1940IU, Vitamin C: 29mg, Calcium: 95mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.