Save to Pinterest I discovered this dip completely by accident while scrolling through videos at midnight, watching someone chop cabbage with the kind of meditative focus that made me hungry just looking at it. The crunch, the vibrant green goddess color, the way it seemed to celebrate every vegetable in the crisper drawer—I knew I had to make it the next afternoon. What started as a quick weekend appetizer became something I found myself making every few days, tweaking the dressing until it tasted like summer in a bowl.
I made this for a potluck where someone had brought store-bought hummus, and watching people go back to my dip again and again felt like a quiet victory. One friend asked for the recipe with their mouth still full, which I took as the highest compliment.
Ingredients
- Fresh basil leaves: These are the soul of the dressing, so pack them in generously without crushing them beforehand.
- Fresh baby spinach: It adds depth and earthiness without overpowering the basil's delicate flavor.
- Fresh parsley leaves: The unsung hero that brightens everything and keeps the dressing from tasting heavy.
- Green onions: Chop them fine so they blend seamlessly into the dressing and add a gentle onion note throughout.
- Small garlic clove: Just one—more will dominate the whole thing and you'll regret it, trust me.
- Ripe avocado: This creates the creaminess without needing extra mayo, and it keeps the dressing silky smooth.
- Greek yogurt: The tanginess cuts through the richness and makes the dip feel lighter than it actually is.
- Mayonnaise: It helps emulsify everything and prevents the dressing from breaking, so don't skip it.
- Fresh lemon juice: Bottled won't have the same brightness, and the acid keeps the avocado from browning too quickly.
- Extra-virgin olive oil: This rounds out the flavors and adds a subtle pepper note that catches you on the finish.
- White wine vinegar: The acidity balances the creaminess and makes every bite taste fresher.
- Dijon mustard: Just a teaspoon acts like a flavor amplifier, making everything taste more like itself.
- Green cabbage: Finely chop it so it absorbs the dressing without becoming mushy or tough.
- Cucumber and celery: These add textural variety and keep the dip from feeling one-note.
- Chives: They contribute a subtle onion flavor without the bite of raw onion.
- Radishes: Optional, but they add a peppery snap that makes the whole thing sing.
- Feta cheese: Salty and tangy, it ties everything together, though you can absolutely skip it for a vegan version.
Instructions
- Blend the Green Goddess:
- Throw your basil, spinach, parsley, green onions, garlic, and avocado into the blender first, then add the yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper. Watch it transform from a chunky green mixture into something silky and vibrant—you'll want to taste it immediately, so go ahead.
- Prep your vegetables:
- While the blender is running, finely chop your cabbage, cucumber, celery, and radishes on a clean cutting board. The finer you cut everything, the more surface area the dressing has to cling to, which means more flavor in every bite.
- Combine and coat:
- Dump all your chopped vegetables into a large bowl and pour that beautiful green dressing over top. Toss everything together until every piece of cabbage is coated in green, then fold in the feta if you're using it.
- Transfer and serve:
- Scoop it into a serving bowl and set it out with chips, pita, or crudités. It's best eaten right away while the cabbage still has its snap, though it keeps for a couple of days if you store it in an airtight container.
Save to Pinterest My favorite moment was watching my mom, who claims she doesn't like green things, eat three heaping bowls of this dip without even realizing what she was doing. By the time she stopped to breathe, she just shook her head and laughed at herself.
The Secret to Maximum Crunch
The timing of when you mix this dip matters more than you'd think. If you're serving it immediately, the cabbage stays crisp and snappy, which is what makes people keep coming back for more. If you need to make it ahead, assemble the chopped vegetables, keep the dressing separate in a container, and toss everything together just before guests arrive.
Making It Your Own
This recipe is more of a template than a rulebook. I've made it with dill instead of basil on days when that's what I had, added a jalapeño when I wanted some heat, and once threw in some fresh mint because it was growing wild in my garden. The foundation stays the same, but the personality changes based on what sounds good to you and what's actually available.
Why This Works Every Time
There's something about the combination of creamy dressing and raw vegetables that just works—it feels healthy enough to bring to a dinner party but delicious enough to keep around for snacking. The green goddess dressing is bright and garlicky without being overpowering, and it hugs every piece of vegetable without weighing it down.
- You can make this vegan by swapping in plant-based yogurt and vegan mayo, and honestly, it tastes just as good.
- If you're worried about the dip breaking, make sure your avocado is ripe but not mushy, and don't skip the white wine vinegar.
- This dip is glorious with tortilla chips, but it's equally stunning served as a hearty side dish next to grilled chicken or fish.
Save to Pinterest This dip has become my go-to when I want to feel like I've created something special without spending my whole day in the kitchen. It's the kind of recipe that turns ordinary vegetables into something people actually want to eat.
Common Recipe Questions
- → How do I make the Green Goddess dressing creamy?
Blend fresh basil, spinach, parsley, avocado, Greek yogurt, mayonnaise, lemon juice, olive oil, and seasonings until smooth for a rich, creamy dressing.
- → Can I make this dish vegan?
Yes, replace Greek yogurt and mayonnaise with plant-based alternatives and omit feta or use a dairy-free substitute.
- → What vegetables are best for the chopped base?
Use finely chopped green cabbage, cucumber, celery, chives, and optionally radishes for a crisp, fresh texture.
- → How should I serve this dish?
Serve chilled or at room temperature alongside tortilla chips, pita chips, or fresh crudités for scooping.
- → Can I prepare this ahead of time?
Yes, but it’s best enjoyed the same day for maximum crunch; store leftovers refrigerated and consume within two days.