This tasty Green Goddess Dip recipe is a cross between chimichurri, green goddess dressing, and pesto. And it's the perfect summer appetizer or snack to share with friends. It is full of fresh ingredients, it's super duper simple and is perfect for any party.
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An easy dip recipe to make this summer
This cold Green Goddess Dip is perfect to serve on hot days! Paired with fresh vegetables and sliced baguette, it's flavor but still light.
I turn to things like platters full of snacks or fresh veggies and salads for summer entertaining so I don't have to heat up the kitchen.
Related post: Easy White Bean Dip
Since this green dip (inspired by Green Goddess Dressing) comes together in about 10 minutes, it's just what I I'm looking for.
This dip recipe pairs well with white wine, so chill a bottle while you prep the dip. Then just enjoy a summer get-together with your friends or family!
Ingredients
- plain greek yogurt
- lemon juice
- salt
- red wine vinegar
- garlic
- basil
- flat-leaf parsley
- red pepper flakes
I know that plain Greek yogurt is not for everyone, but it absolutely works in this recipe. It's a healthier option than something like sour cream, and provides a tart backdrop for all of the fresh herbs, aromatics, and spices.
I also love that I can keep the ingredients on hand in my fridge and pantry. They are versatile enough that I can whip up several different sauces or dips with them, but I'm also ready for last-minute entertaining opportunities.
Instructions
Step 1
Add the Greek yogurt, lemon juice and red wine vinegar to your food processor.
Step 2
Add in the red pepper flake and salt.
Step 3
Add in the fresh ingredients - basil, parsley, and garlic. You'll need to pack them in a bit.
Step 4
Pulse your food processor a few times and then blend well until you get a smooth dip consistency.
Serve with fresh vegetables and crostini.
Storage
This dip will remain good for about a week in an airtight container like a mason jar. Just be sure to give it a stir before serving.
How to make it your own
- Increase the heat by upping the amount of red pepper flakes, a little at a time. Taste it as you go. Red pepper flakes are tiny but strong!
- Want to add even more flavor? Add more herbs. Some fresh dill and rosemary or oregano would be super delish.
- Make it more like chimichurri by adding some shallots and more garlic.
- Make it more like pesto by adding in some parmesan cheese.
Tips
- If you don't own a food processor, no worries. You can also make this easy green dip in your blender too.
- Don't chop vegetables. Grab a veggie platter from the grocery store and save the dip that's included for later.
- If the consistency is too thick, you can add a little bit of water to thin it out.
Frequently Asked Questions
Green Goddess dressing usually has mayonnaise and sour cream so you could substitute ½ cup of each of those instead of the Greek yogurt.
While dip isn't generally healthy for you, this chimichurri dip is a healthier alternative to your usual chip and dip recipe. It's full of healthy ingredients and swapping out sour cream for Greek yogurt means it has healthy fat too.
The best way to serve cold dip for a summer party is by making sure you keep it chilled. I like to use one of these Cold Dip Bowls. It helps to keep the temperature where it needs to be. I like to serve the dip in batches so that as the temperatures rise, you can set out a fresh cold dip.
This green dip combines the flavors of some of my favorite dips and sauces. When will you ever get another opportunity to eat chimichurri, pesto, and green goddess dressing at the same time? You really can't go wrong here.
All of that flavor in less than 10 minutes? You know that I love easy recipes. This is going to become a new summer favorite at our house.
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More easy dip recipes
- Truffle Burrata Dip Recipe
- Homemade Chip Dip Recipe with Old Bay
- Best Ever Cold Bacon Dip with Cream Cheese and Sage
- Hot and Cheesy Green Chile Dip Recipe
- Easy Jalapeno Cream Cheese Dip Recipe with Dried Beef
- Best Ever Bacon Cheese Dip
Simple and Fresh Green Goddess Dip Recipe
Equipment
Ingredients
- 1 cup plain greek yogurt I used whole milk
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1.5 cup basil
- ¼ cup flat leaf parsley
- ½ teaspoon red pepper flake
Instructions
- Add the Greek yogurt, lemon juice and red wine vinegar to your food processor.
- Add in the red pepper flake and salt.
- Add in the fresh ingredients - basil, parsley, and garlic. You'll need to pack them in a bit.
- Pulse your food processor a few times and then blend well until you get a smooth dip consistency. Serve with fresh vegetables and crostini.
Notes
- If you don't own a food processor you can make this in your blender instead.
- Save time and grab a veggie platter from the grocery store so you don't have to chop and wash the veggies yourself. Save the dip that comes with it for later.
- If the consistency is too thick, you can add a little bit of water to thin it out.
- Make it spicier by adding more red chile flakes.
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