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Party dipFresh herbs · feta · citrus

Creamy · bright · no-cook

Green Goddess Vegetable Dip Recipe

A ten-minute green goddess vegetable dip with sour cream, mayonnaise, parsley, dill, basil, citrus, garlic, green onions, feta, and olive oil. Serve it with crisp vegetables, pita, pretzels, or crackers.

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Green goddess dip served in a cabbage-leaf bowl with green vegetable sticks, asparagus, and parsley.
A cool herb dip belongs close to a platter of crisp vegetables. This image was resized from the original.Photo by Foodista · CC BY 2.0
10minutes
Prep
10 min
Cook
0 min
Total
10 min
Serves
8 servings

Green goddess dip is the kind of platter centerpiece that does quiet work: it makes raw vegetables feel intentional, gives pita chips something cool and tangy to drag through, and turns a handful of fresh herbs into a bowl people keep returning to.

“I can get my kids to eat just about anything green in the month of March. We love this green goddess vegetable dip with all our favorite veggies! My kids call it “Hulk Dip” but I prefer the other name. 🙂”

Blend for gloss

The source keeps the method simple: everything goes into a blender or food processor until completely smooth.

Salt at the end

Feta, lemon, and lime are already assertive, so taste after blending before adding the final salt.

Keep it cold

Chilling gives the dip a firmer scoop and keeps the fresh-herb flavor bright on the platter.

Mise checklistTen-minute dip

Set up the blender before the tray comes out

The recipe is fast because the machine does the work. Prep the herbs, onions, feta, and dippers first, then blend once.

Ingredient notesHerb-driven flavor

A cool creamy base with a very green finish

The source keeps the ingredient ratios steady: equal sour cream and mayo, a trio of fresh herbs, two citrus juices, garlic, green onion, feta, olive oil, and salt to taste.

01

Sour cream and mayonnaise

The creamy base makes this a true dip rather than a thin dressing.

Use them cold; the dip firms up faster after blending.
02

Parsley, dill, and basil

Three fresh herbs give the dip its green-garden flavor without needing a long ingredient list.

Trim tough stems and roughly chop if your machine needs help.
03

Lemon and lime

Two kinds of citrus cut through the richness and wake up the herbs.

Blend first, then decide how much salt the bowl needs.
04

Feta and olive oil

Feta adds briny body while olive oil helps the dip blend into a plush, spoonable sauce.

A short chill after blending turns it into a thicker party dip.

Visual notesGreen on green

Fresh herbs, briny feta, and a platter of crunch give this no-cook dip its party energy.

A close-up of dill, cilantro, and basil growing together in soft green light.
Fresh herbs give the dip its color and perfume; dried herbs do not bring the same clean finish. Resized from the original.Photo by thomas pix · CC BY 2.0
Kitchen truth

Fresh herbs are not garnish here. They are the whole personality of the bowl.

A close-up bowl of crumbled feta cheese.
Feta brings briny depth and helps the dip feel substantial enough for pita chips and pretzels. Resized from the original.Photo by Stacy Spensley · CC BY 2.0
A close-up crudité platter with cucumber slices, red pepper, green onion curls, and carved radishes.
The source calls for vegetables, pita bread, crackers, pretzels, chips, and other crunchy dippers. Resized from the original.Photo by Creating Zoasis · CC BY 2.0

Make-aheadStorage and service

How to keep the platter fresh

This is a cold, dairy-based dip. It can be made ahead, but it tastes brightest when kept covered, chilled, and stirred before serving.

Best color

Serve the dip the day it is made when the herbs taste freshest and the green color is brightest.

Thicker dip

Blend, cover, and chill for a few hours before the platter goes out.

Party service

Set out a small bowl and refill from the refrigerator so the dairy base stays cold.

Leftovers

Store airtight in the refrigerator for up to 3 days, then stir before serving again.

RecipePrint ready

Green goddess vegetable dip

A smooth blender dip with sour cream, mayonnaise, parsley, dill, basil, lemon, lime, garlic, green onions, feta, olive oil, and salt.

DipVegetarianNo-CookFresh HerbsFetaParty Food

Ingredients

Green goddess dip

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/3 cup fresh parsley leaves
  • 1/3 cup fresh dill leaves
  • 1/3 cup fresh basil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 2 teaspoons minced garlic
  • 2 green onions, diced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup olive oil
  • Salt, to taste

For serving

  • Fresh vegetables or pita bread

Directions

  1. Place the sour cream, mayonnaise, parsley, dill, basil, lemon juice, lime juice, garlic, green onions, feta, olive oil, and a small pinch of salt in a blender or food processor.
  2. Blend or process until completely smooth, stopping to scrape down the sides as needed.
  3. Taste and add more salt only after the feta and citrus are fully blended in.
  4. Transfer to a serving bowl and serve with fresh vegetables or pita bread.
  5. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Image credits

Photography is used under open licenses with attribution: Foodista, thomas pix, Stacy Spensley, and Creating Zoasis.