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This Green Goddess Dip comes together in 10 minutes in a food processor and is loaded with four fresh herbs, creamy avocado, Greek yogurt, and feta. The feta is the secret ingredient that adds a salty, briny depth you cannot get from yogurt alone, making this the most flavorful version you will find. Serve it as a dip with fresh vegetables, spread it on wraps and sandwiches, or thin it out and use it as a salad dressing.
If you have ever made a green goddess dip and thought it tasted a little flat, the fix is feta. Most recipes stop at Greek yogurt and herbs, and they are fine, but blending feta right into the base changes the whole thing. It adds a salty, briny depth that makes the herbs taste brighter and gives the dip a richness you cannot achieve with yogurt alone.
This version uses four fresh herbs, ripe avocado, and a full half cup of feta, and it comes together in a food processor in about 10 minutes. No cooking, no special technique, just blend and taste. The color is a deep, vibrant green and the flavor is the kind that makes people hover around the veggie platter longer than they planned to. If you like dips you also might like my Baba Ghanoush, Lemon Whipped Feta Dip, Roasted Red Pepper Greek Yogurt Hummus or this White Bean Artichoke Dip.
What Makes This Green Goddess Dip Different
Most green goddess dips are made with a Greek yogurt or mayo base and a handful of herbs. They taste fine. This version goes further, and here is why it works:
• Feta is blended right into the base. Most recipes skip this, but feta adds a salty, briny richness that yogurt or mayo alone cannot give you. It thickens the dip without making it heavy and adds a savory depth that makes the herbs taste brighter by contrast. Growing up in a Lebanese household, feta and fresh herbs were always on the table together: crumbled over salads, folded into fatayer, eaten alongside warm pita. This dip takes that same pairing and blends it into something completely fresh and modern.
• Four fresh herbs instead of one or two. Parsley, basil, dill, and mint each bring something different to the dip. Together they create layers of flavor that a single herb just cannot replicate.
• Ripe avocado for a silky, creamy body. It gives the dip that thick, lush texture without weighing it down or making it taste heavy.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Ripe avocado. This gives the dip its silky, thick body. You want it fully ripe, meaning it yields to gentle pressure when you squeeze it. A perfectly ripe avocado blends into something almost buttery; an underripe one will leave chunks and taste flat.
- Plain Greek yogurt. Adds tanginess and creaminess while keeping the dip lighter than a mayo-based version. Full-fat gives the richest texture, but 2% works well too. Avoid non-fat since the dip can turn watery.
- Feta. The ingredient that sets this recipe apart. Buy block feta packed in brine rather than the pre-crumbled kind; it blends smoother and tastes more complex. Since feta adds a good amount of salt, hold off on seasoning until you taste it at the end.
- Fresh lemon juice. Brightens every flavor in the dip. Use fresh, not bottled. The difference is noticeable.
- Fresh herbs. Parsley, basil, dill, and mint each bring something different: parsley is clean and grassy, basil is sweet, dill is bright and tangy, mint adds a cool finish. Together they create a layered flavor a single herb cannot replicate. Stick to soft herbs; woody ones like rosemary will not blend well.
- Garlic. One small clove adds a savory background note without overpowering the herbs. Sensitive to raw garlic? Use half a clove.
Modifications and Substitutions
- No avocado. You can leave it out and increase the Greek yogurt to 3/4 cup to keep the dip creamy. The texture will be a little thinner and less rich but it will still taste great.
- Dairy-free. Swap the Greek yogurt for a plain, unsweetened dairy-free yogurt. Cashew or soy work best since they are neutral in flavor. Leave out the feta or use a dairy-free feta alternative. The dip will be less rich without the feta but still very flavorful.
- No food processor. A high-speed blender works well. Stop and scrape down the sides more frequently and make sure your avocado is fully ripe so everything blends smoothly.
- Herb swaps. If you cannot find all four herbs, parsley and basil are the backbone of this dip and the most important to include. Dill and mint add brightness and depth. Chives, tarragon, or cilantro can also work well if you want to experiment.
- Make it spicy. Add a small pinch of crushed red pepper flakes or a few slices of fresh jalapeño before blending for a little heat.
How to Make Green Goddess Dip
This dip comes together in one piece of equipment and takes about 10 minutes from start to finish.
Step 1: Add everything to the food processor.
Add the avocado, Greek yogurt, feta, lemon juice, olive oil, parsley, basil, dill, mint, garlic, salt, and black pepper to a food processor or blender. You do not need to chop the herbs first; the food processor will handle them.
Step 2: Blend until smooth.
Blend until the dip is completely smooth and creamy, stopping once or twice to scrape down the sides. The dip should turn a deep, vibrant green and look glossy. If you still see flecks of herb that are not fully blended, keep going for another 20 to 30 seconds.
Step 3: Adjust the consistency.
If the dip is thicker than you want, add 1 to 2 tablespoons of water and blend again. Do this gradually, one tablespoon at a time. For a thinner dressing consistency, add enough water to reach a pourable texture.
Step 4: Taste and season.
This is the most important step. Taste the dip and decide what it needs. More lemon juice if it tastes flat. More salt if the herbs are not popping. More pepper if you want a little more warmth. Remember that the feta already contributes salt, so you may not need to add more at all.
Step 5: Serve.
Transfer to a serving bowl and drizzle with a little olive oil. Serve immediately with fresh vegetables.
Make-ahead: Yes, up to a few hours in advance. Store covered in the fridge and taste before serving to adjust seasoning.
How to Serve It
The obvious answer is a veggie platter, and this dip is genuinely excellent that way. Cucumber slices, carrots, radishes, snap peas, and bell pepper strips are all great. But this dip is more versatile than it looks.
- As a sandwich or wrap spread. Smear it on a wrap instead of mayo or hummus. It is especially good with grilled chicken, roasted vegetables, or falafel. Try it as the spread on a [Mediterranean veggie wrap or chicken wrap recipe].
- As a salad dressing. Thin it out with water or extra lemon juice until it is pourable and use it over a big green salad or grain bowl. It is especially good drizzled over [Lebanese fattoush salad or tabbouleh recipe].
- As part of a mezze spread. Set this out alongside [Lebanese hummus recipe], [baba ghanoush recipe], warm pita, and olives for a full Mediterranean spread. The green of this dip looks stunning next to the pale hummus and darker baba ghanoush.
- On top of grilled proteins. Spoon it over grilled chicken, salmon, or shrimp right before serving. The cool, herby dip against a warm piece of grilled protein is a really good combination.
- As a sauce for grain bowls. Drizzle it over a rice or quinoa bowl with roasted vegetables and chickpeas.
Storage Instructions
- Transfer leftover dip to an airtight container and store in the refrigerator for up to 3 days. Because avocado is in the base, the surface of the dip may begin to oxidize and turn slightly brown after the first day. A quick stir will bring the color mostly back, but this dip is really at its best the day it is made.
- If you are making it ahead for a party, you can prep it up to a few hours in advance and store it covered in the fridge. Give it a stir and a taste before serving to see if it needs a little more lemon juice to brighten it back up.
- This dip does not freeze well because of the avocado and yogurt.
Recipe FAQ
A high-speed blender will work. You may need to stop and scrape down the sides more frequently. A regular blender can work too but the texture might not get as smooth.
Fresh herbs are essential for this recipe. Dried herbs will not give you the vibrant color or the bright, layered flavor. This is not a recipe where dried is a reasonable substitute.
Yes. Swap the Greek yogurt for a plain, unsweetened dairy-free yogurt (cashew or soy work best) and leave out the feta or use a dairy-free feta alternative. The flavor will be less rich and less complex without the feta, but it will still taste good.
Add water one tablespoon at a time and blend between additions until you reach the consistency you want.
More Dip Recipes
Vegetarian
Goat Cheese and Roasted Tomato Dip
Appetizers
Roasted Red Pepper Feta Dip
Vegetarian
Ful Medames (Fava Bean Dip)
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Green Goddess Dip
Ingredients
- 1 ripe avocados, peeled and pitted
- 1/2 cup plain Greek yogurt
- 1/2 cup feta
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 cup fresh soft herbs, I used ¼ cup each parsley, basil, dill, mint
- 1 small garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Add the avocado, Greek yogurt, feta, lemon juice, olive oil, parsley, basil, dill, mint, garlic, salt, and black pepper to a food processor or blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- If the dip is too thick, add 1–2 tablespoons of water, blending after each addition until it reaches your desired consistency.
- Taste and adjust the seasoning with additional lemon juice, salt, or pepper as needed {keep in mind that the feta adds saltiness, so you may not need extra salt}.
- Transfer the dip to a serving bowl and drizzle with a little olive oil, if desired. Serve immediately with fresh vegetables.
Notes
- Avocado ripeness matters. Use a fully ripe avocado that yields to gentle pressure when squeezed. An underripe avocado will leave chunks in the dip and the flavor will taste flat.
- Buy block feta, not crumbles. Feta packed in brine blends much smoother and has a more complex, creamy saltiness than the pre-crumbled kind. It makes a noticeable difference in this recipe.
- Season at the end. Feta adds a significant amount of salt to this dip. Taste before adding any extra salt so you do not over-season.
- Adjust the consistency. For a thicker dip, use it straight from the food processor. To thin it out for use as a dressing, add water one tablespoon at a time and blend until pourable.
- Fresh herbs only. Dried herbs will not work here. You need fresh soft herbs for both the flavor and the vibrant green color.
- Make it ahead. This dip can be made a few hours in advance. Store covered in the fridge and give it a stir and a taste before serving. A small squeeze of fresh lemon juice will brighten it back up if needed.
- Storage. Store leftovers in an airtight container in the fridge for up to 3 days. The surface may oxidize slightly from the avocado but a quick stir will bring it back together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A perfect summer dip!