Pin It I threw this together one Saturday when friends texted they were coming over in an hour and I had nothing but a sad bag of cabbage in the crisper. I'd been seeing those chopped salad videos everywhere, so I grabbed whatever herbs were left in the fridge and blended them into something green and creamy. When I tossed it with the crunch of fresh cabbage and set out a bowl of chips, it disappeared so fast I didn't even get a second scoop. Now it's my go-to when I want to look effortless but actually impress.
The first time I made this, my sister walked into the kitchen, dipped a chip, and said it tasted like the kind of thing you'd pay too much for at a cafe. She wasn't wrong. There's something about the creamy avocado and the sharpness of the lemon that makes you feel like you're eating something special, even though it's just chopped vegetables and herbs. I've brought it to potlucks, picnics, and last-minute dinners, and it always gets the same reaction: people hovering around the bowl, going back for more.
Ingredients
- Fresh basil leaves: The backbone of the Green Goddess flavor, use the softer leaves and save the stems for stock.
- Baby spinach: Adds body and a deeper green color without any bitterness, even raw.
- Parsley leaves: Brightens everything up and keeps the dressing from tasting too one-note.
- Green onions: A gentle bite that doesn't overpower, plus they blend smoothly into the dressing.
- Garlic clove: Just one small clove is enough, raw garlic can take over fast.
- Ripe avocado: Makes the dressing silky and rich, choose one that gives slightly when you press it.
- Greek yogurt: Adds tang and creaminess, I use full-fat for the best texture.
- Mayonnaise: Helps the dressing cling to the vegetables and adds a subtle richness.
- Lemon juice: Freshly squeezed is worth it here, the brightness cuts through the creamy base.
- Extra-virgin olive oil: A fruity oil makes a difference, it adds depth to the dressing.
- White wine vinegar: A little acidity to balance the richness and wake up the herbs.
- Dijon mustard: Just a teaspoon ties everything together with a hint of sharpness.
- Kosher salt and black pepper: Season to taste, the dressing needs a good pinch of salt to come alive.
- Green cabbage: Chop it fine so it's easy to scoop, the crunch is everything here.
- Cucumber: I peel and seed it first to avoid watery dip later on.
- Celery: Adds a crisp, slightly salty bite that plays well with the creamy dressing.
- Chives: Delicate onion flavor that doesn't compete with the green onions in the dressing.
- Radishes: Optional but I love the pop of color and peppery crunch they bring.
- Feta cheese: Crumbled in at the end, it adds a salty, tangy finish that makes it feel more like a meal.
Instructions
- Blend the Green Goddess dressing:
- Toss all the herbs, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, garlic, salt, and pepper into a blender or food processor. Blend until it's completely smooth and vibrant green, scraping down the sides once or twice to make sure everything gets mixed in.
- Chop the vegetables:
- Finely chop the cabbage, cucumber, celery, chives, and radishes if you're using them, aiming for small, bite-sized pieces that are easy to scoop. The finer you chop, the better the dressing coats everything.
- Toss everything together:
- Pour the dressing over the chopped vegetables in a large bowl and toss until every piece is coated in that bright green goodness. If you're adding feta, fold it in gently at the end so it doesn't break down too much.
- Serve and enjoy:
- Transfer to a serving bowl and set out with your favorite chips or fresh veggies for dipping. It's great right away, but I like to let it sit for ten minutes so the flavors meld together.
Pin It I made this for a baby shower once and set it next to the usual fruit platters and cheese boards. By the end of the afternoon, the bowl was scraped clean and three people had asked me to text them the recipe. One friend said she'd been eating celery sticks all week to be healthy, but this made her actually want to eat them. That's when I realized this dip has a way of making you feel good about what you're eating, even when you're just standing around with a chip in your hand.
How to Make It Ahead
You can blend the dressing up to a day ahead and keep it in a jar in the fridge, just give it a good stir before using. I wouldn't chop and toss the vegetables more than a few hours in advance or the cabbage starts to wilt and lose its crunch. If you need to prep everything early, keep the dressing and the chopped vegetables separate until right before serving, then toss them together and it'll taste like you just made it.
Ways to Switch It Up
I've added diced bell peppers when I had them, and the sweetness was a nice contrast to the tangy dressing. A handful of toasted sunflower seeds or pepitas on top adds a nutty crunch that people love. If you want it spicier, blend in half a jalapeño with the dressing or drizzle some hot sauce over the finished dip. Once I stirred in some shredded rotisserie chicken and ate it as a salad for lunch, and it was so good I did it again the next day.
Serving Suggestions
This dip is happiest next to a big bag of sturdy tortilla chips, the kind that can handle a generous scoop without snapping. I've also served it with pita chips, cucumber rounds, and even those thick-cut bagel chips when I was feeling fancy. It's the kind of thing that works at a casual backyard hang or a slightly nicer gathering, and no one needs to know how easy it was to pull together.
- Set it out with a platter of raw vegetables like carrots, snap peas, and bell pepper strips.
- Serve it alongside grilled fish or shrimp for a fresh, summery meal.
- Use it as a topping for grain bowls or baked potatoes if you have leftovers.
Pin It Every time I make this, I'm reminded that the best recipes are the ones that don't try too hard but still manage to surprise you. Keep it simple, use what's fresh, and let the crunch and the herbs do the talking.
Recipe FAQs
- → What ingredients make up the Green Goddess dressing?
The dressing combines fresh basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper for a creamy, herbaceous flavor.
- → Can this dish be made vegan?
Yes, by using plant-based yogurt, vegan mayonnaise, and omitting or substituting feta with a dairy-free alternative, it can be fully vegan.
- → How should this dish be served?
It’s best served chilled or at room temperature alongside tortilla chips, pita chips, or fresh crudités for dipping.
- → How long can leftovers be stored?
Store leftovers refrigerated and consume within 2 days to preserve the freshness and crunch of the cabbage.
- → Can I add a spicy element to this dish?
Absolutely, adding jalapeño slices or a dash of hot sauce to the dressing or mix can provide a spicy kick.
- → Is this suitable for gluten-free diets?
Yes, when served with gluten-free chips or vegetables, the dish is gluten-free and vegetarian friendly.