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If you’re looking for a vibrant vegetable and herb packed dip that comes together in minutes and travels well, this easy recipe is for you.
My version of Green Goddess Dip combines bright fresh herbs, creamy avocado, a bit of fresh jalapeño for some kick, and a balanced finish of lime and olive oil to create layered, fresh flavor.
Perfect for potlucks, parties, or snacking when paired with veggie sticks, crackers, chips or pita crisps.
A Dip You’ll Keep on Repeat
Creamy, herb‑bright, and ready in five minutes.
This Green Goddess Dip is the dip I like to make when we’re loading the camping cooler or pulling together last‑minute snacks at home.
After many of test batches, this version nails the balance of fresh flavor and spoon‑able texture my family loves.
Stand‑Out Ingredients
A short ingredient list with lots of fresh vegetables, but every component earns its place.
- Watercress & Basil – Peppery and sweet notes join forces for that instantly fresh, garden vibe. I’ve been able to find watercress at major grocery stores like Safeway.
- Ripe Avocado – Adds creamy body so the dip feels decadent even with less mayo.
- Plain Greek Yogurt – Offers a light tang and keeps everything beautifully scoopable straight from the fridge.
- Seeded Jalapeño – Provides a controlled warmth. You can vary the amount depending on your spice tolerance.
- Lime Juice & Good Olive Oil – Brighten flavors and lock in the vivid green color.
How to Make It
A food processor does the heavy lifting, so prep is mostly a quick chop and drop.
Load all ingredients, pulse until mostly smooth with flecks of herb remaining, season to taste, then chill for at least 30 minutes so the flavors can mingle.
Tried‑and‑True Tips
Years of dip experiments taught me a few tricks: thoroughly dry the herbs to prevent a watery dip, scrape down the processor bowl halfway for an even blend, and taste after chilling.
Keep in mind that cold temps mute salt and acidity, so a finishing pinch of sea salt or squeeze of lime may be welcome.
Green Goddess Dip FAQs
If you’ve never made Green Goddess Dip, you may have a few questions.
Absolutely. Substitute up to half the basil or watercress with cilantro or mint for a new twist.
It depends on the jalapeno. I always give my fresh jalapeno a taste before adding it to a recipe so I know how mild or hot it is which can effect the amount I add.
Spoon the dip into an airtight container, pressing plastic wrap directly on the surface to keep the color vibrant. It stays fresh in the fridge for up to three days and is equally at home with veggie sticks and pita chips or dolloped over grilled chicken, fish, or roasted potatoes.
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Equipment
Ingredients
- 2 cups watercress trimmed watercress, about 2 bunches
- 1/2 cup fresh basil stems removed
- 1/4 cup fresh flat-leaf parsley stems removed
- 1/4 cup green onions chopped
- 1 small avocado ripe
- 1/4 cup jalapeno seeds removed, chopped
- 2 cloves garlic minced
- 1 tablespoon lime juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- Pulse all ingredients until well combined in food processor.2 cups watercress, 1/2 cup fresh basil, 1/4 cup fresh flat-leaf parsley, 1/4 cup green onions, 1 small avocado, 1/4 cup jalapeno, 2 cloves garlic, 1 tablespoon lime juice, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, 1 tablespoon olive oil
- Serve as a dip with fresh vegetables. Can be used on grilled meats.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dip is sooo delicious!! We’re obsessed! Thanks for sharing!
We love this dip at home. I followed this recipe and the end result was awesome even my kids loved it!
Made this today and it was so easy and delicious! Thank you for the recipe!
I used arugula instead of watercress. Came out great! Thx!
Thank you for this healthy recipe……will give it a try the next time our family goes camping! 🙂