Easy Green Goddess Dip Recipe

Green goddess dip. Each bite is a burst of garden freshness because of all of the fresh herbs. And this is one a serious multitasking recipe. It's my go to snack dip with raw veggies, plus its a terrific sauce for fish, shellfish, chicken. And of course you can use it thinned down as green goddess dressing. Its creamy, quick to make, and lasts for days in the fridge, and can be made dairy-free too.

This recipe became my go-to snack dip a few years ago when my histamine intolerance went crazy and I needed a simple safe dressing and dip for snacking. It’s kind of a green goddess ranch combo. Recently I served it at a catered party and guests asked for my recipe, so here it is.

Jump to:

• Why You'll Like This Recipe
• Recipe Ingredients
• Substitutions and Variations
• Recipe Instructions
• Serving Suggestions
• Recipe FAQs
• More Terrific Dip Recipes
• ⭐️Did you Make This Recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Like This Recipe

• It's fresh, easy and fast.
• Versatile: can be served as a dip, dressing, or sauce over fish and chicken.
• If you grow herbs, here it a great thing to do with them!

Recipe Ingredients

My Green Goddess recipe uses more fresh herbs, skips the dairy and anchovies, and uses plain white vinegar. It's dairy-free, vegan, histamine friendly and tastes terrific for everyone.

• Mayonnaise: I use this egg-free mayo for it's light clean taste, but you can easily substitute your favorite mayo. My problem with standard mayo is it's often based on highly processed soy oil, which is GMO. Find it in the refrigerated dairy area, not on the shelf. Here is another mayo option I've used.
• Fresh herbs: Parsley, dill, chives and tarragon.
• Vinegar: Organic distilled white vinegar gives green goddess dressing a little tang.
• Powders: Onion powder and garlic powder blend in easily and add flavor
• Seasoning: Sea salt and white pepper. White pepper does not leave black flecks in the dip and has a nice different flavor than black pepper. It's always in my herbs and spices drawer.

Substitutions and Variations

• Instead of distilled white vinegar, use white wine vinegar, champagne vinegar, or unseasoned rice vinegar.
• Use fine black pepper instead of white pepper.
• I use what is growing in my garden; parsley, mint, chives, mint, and tarragon, but you can switch up the herbs and vary them to the season and your liking.
• If you can't get some of the fresh herbs, substitute dried herbs using ⅓ as much as fresh.

The original green goddess recipe contains sour cream, mayonnaise, anchovies, chives, parsley, lemon and white wine vinegar. If you love anchovies, try a little paste in a tube added to my recipe. It gives it a special depth of flavor and does not taste fishy. If your after a plant-based dressing or dip, skip anchovies. A nice swap for anchovies is rinsed, chopped capers.

Why Make it Yourself

Many people like Panera Green Goddess dressing and popular bottled grocery brands. While they might taste good, they aren't so good for you. Ingredients like canola and soy bean oils (genetically modified), sugar, corn starch, corn syrup, modified food starch, cheese, whey protein concentrate, and yogurt (all dairy), are a few ingredients that might cause concern. And if you are gluten-free, forget it.

Then there is the is polysorbate 60, phosphoric acid, and artificial colors. None of those are in a homemade green goddess. The bottom line is make it at home because it tastes great, is simple, and healthy.

Recipe Instructions

Wash and dry your herbs well, then chop fine. Make it by hand or in a food processor. If you make it by hand, the dressing is white with green flecks from the herbs as in the photo.

If you make it in a small blender or food processor, green goddess dressing will be light green, as the herbs give it more color made this way.

Chef's tip: Be sure your herbs are clean and dry. Dry herbs chopped much better than wet ones.

Serving Suggestions

As a DIp

Serve green goddess dip with lots of fresh color trimmed veggies such as carrots, zucchini, sweet peppers in red, orange or yellow, broccoli florets, raw sugar snap peas, and endive leaves. It's nice at the heart of a crudite platter.

As a Dressing

Thin the green goddess dip down with your milk of choice to the thickness you desire and pour over fresh crisp salads greens. As it is a sturdy dressing, leaves such as romaine or an iceberg wedge will do nicely.

Chef's Tip: The rule for pairing dressing and greens is light leaves with light dressings and vinaigrettes, creamier heavier dressing go with sturdier leaves.

Recipe FAQs

More Terrific Dip Recipes

Easy to make ahead and always crowd pleasers, try a few of the delicious dips. Find more ideas in the appetizer and snack category or on the sauces and dressings page.

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