This healthy Green Goddess Dip takes less than five minutes to make and is loaded with fresh herbs, garlic and tangy lime juice. It’s great on salads, but you can also use it as a dip or as a zesty topping for meat, seafood, chicken or roasted vegetables.
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Where does green goddess get its name from?
The name Green Goddess dates back to San Francisco in the 1920’s. The theory is that the chef of the Palace Hotel in San Francisco created a dish to pay homage to actor George Arliss and his hit play, The Green Goddess.
That green goddess salad dressing he created had, among other things, mayonnaise, anchovies, scallions, tarragon, chives, parsley.
My version switches things up a bit. I made it healthier, by swapping in Greek yogurt for the mayonnaise, and I omitted the anchovies (to make it more universally appealing – even though I love anchovies), and I basically tang-ed and spiced it up a bit.
In reality, this healthy green goddess sauce is basically a creamy version of my beloved Mojo Sauce. And just like that mojo sauce will take you all of 5 minutes to make. Just add everything to your blender and go.
It’s bright, tangy, and creamy with loads of fresh herbs and garlic.
Reader
Love
Absolutely delicious. I make this almost once a week. I top off tofu-kale-quinoa bowls with this dressing. My kids will pretty much eat anything when I add this green goddess dressing.
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What is green goddess dip made of?
- Parsley & Cilantro – Or, try one of the options noted below.
- Greek Yogurt – You can use full fat, low-fat or non-fat. Or, swap in sour cream.
- Green Onion & Garlic
- Lime Juice – You can also swap in lemon juice.
- Jalapeno – If you’re sensitive to heat, you can leave it out.
- Olive Oil & Vinegar
Note: If you’re not a cilantro fan, you can always swap it out for extra fresh parsley, dill, mint, fresh tarragon or fresh basil leaves.
How to make it
Step 1
Add ingredients to food processor
- Add the ingredients to your blender or food processor.
Step 2
Process until smooth
- Pulse your food processor until the dip is smooth and creamy.
How to make ahead + store
- Green goddess sauce can be stored in an airtight container in the refrigerator for about 1 week.
What to eat with green goddess dip
This dip for is delicious with vegetable sticks. Here are my favorite veggies for dipping:
- Radishes
- Celery
- Carrots
- Jicama
- Beets
- Zucchini
- Cucumber
- Cauliflower
- Fennel
- Bell Peppers
Or, use it as a dipping sauce with air fryer pita chips, baked tortilla chips, or pretzels.
More ways to use it
- As a salad dressing.
- Hummus – Swirl it into your favorite hummus.
- Egg Salad Sandwich – Swap out the mayo for this yummy dressing.
More green sauce recipes
More dips for crudite
Did you try this green goddess dip recipe?
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Full Recipe
Green Goddess Dip
Equipment
Ingredients
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 1 cup Greek yogurt
- 2 green onions (sliced)
- 2 cloves garlic (smashed)
- 1 lime (juiced)
- 1 jalapeno (seeded and diced (optional))
- 1/4 cup olive oil
- 1 Tablespoon white wine vinegar
- Salt and pepper (to taste)
Instructions
- Place all ingredients in food processor or blender and process until desired texture is reached. Season with salt and pepper, to taste.
- Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.
Nutrition
This post was originally published in 2015. It as updated in 2020 and again in 2024 to add new photographs and information. The green goddess sauce recipe remains the same. Enjoy!
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