There’s something special about gathering around a table filled with fresh, colorful dips and veggies. I remember the first time I tasted a green goddess dip at a friend’s picnic, and it was love at first bite. The bright, herby flavors brought me back to sunny days and laughter shared with loved ones. This Greek Green Goddess Dip holds a special place in my heart because it combines the classic creamy taste and vibrant herbs of the traditional dip with a Greek twist. It’s perfect for parties, snacks, or a light lunch. You’ll find that its fresh taste and creamy texture will make it a favorite at your gatherings.
why make this recipe
Making this Greek Green Goddess Dip is not just about flavor; it’s about connection. It brings people together, whether you’re hosting friends or just enjoying a quiet night at home. The combination of herbs and creamy feta adds a refreshing taste that’s perfect for any occasion. Plus, it’s easy to prepare, healthy, and a great way to enjoy fresh veggies. This dip will quickly become a staple in your kitchen!
how to make Greek Green Goddess Dip
Ingredients
- ½ cup packed fresh Dill
- ½ cup packed fresh Mint
- ½ cup packed fresh Parsley
- ½ cup packed fresh Basil
- 2 cloves of Garlic, peeled and smashed or chopped
- 2 Scallions, ends trimmed and chopped
- 2 teaspoons Capers
- ¼ teaspoon Chili flakes
- 1½ tablespoons Lemon juice
- ½ cup Olive oil
- ½ cup Feta cheese, crumbled
- ½ cup Greek Yoghurt
- 1-2 boxes of Bob’s Red Mill Oat Crackers for serving plus fresh veggies for dipping
Directions
- Place the fresh herbs, garlic, scallions, and lemon juice into a food processor and process until finely chopped.
- While the processor is still running, slowly drizzle in the olive oil.
- Add the crumbled feta and process until mostly smooth.
- Add the yoghurt and process until nice and smooth, adding more if needed.
- Taste the dip and season with salt and pepper as needed.
- Empty into a bowl and serve immediately or cover and store in the fridge for up to 3 days.
how to serve Greek Green Goddess Dip
This dip is delicious served with a variety of fresh veggies like carrots, cucumbers, and bell peppers. You can also enjoy it with gluten-free oat crackers or pita chips for a satisfying crunch. It works great as an appetizer for gatherings or as a spread in sandwiches and wraps.
how to store Greek Green Goddess Dip
To store your Greek Green Goddess Dip, simply place it in an airtight container and keep it in the fridge. It will stay fresh for up to 3 days. Just give it a quick stir before serving, and it will be as good as the day you made it.
tips to make Greek Green Goddess Dip
- Use fresh herbs for the best flavor.
- Adjust the amount of chili flakes based on your heat preference.
- Add more yoghurt for a creamier dip.
- Blend the dip longer if you prefer a smoother consistency.
variation
You can easily customize this dip by adding other herbs like cilantro or tarragon. For a spicier version, consider adding a jalapeño or some hot sauce.
FAQs
1. Can I use dried herbs instead of fresh?
While fresh herbs give the best flavor, you can use dried herbs in a pinch. Just remember that dried herbs are more potent, so use less!
2. What can I serve with this dip?
You can serve it with fresh veggies, pita chips, oat crackers, or even spread it on sandwiches and wraps.
3. How long does this dip last?
The dip can last in the fridge for up to 3 days. Make sure to store it in an airtight container for best results.
Greek Green Goddess Dip
Ingredients
Fresh Herbs
- ½ cup fresh Dill packed
- ½ cup fresh Mint packed
- ½ cup fresh Parsley packed
- ½ cup fresh Basil packed
Other Ingredients
- 2 cloves Garlic, peeled and smashed or chopped
- 2 pieces Scallions, ends trimmed and chopped
- 2 teaspoons Capers
- ¼ teaspoon Chili flakes
- 1½ tablespoons Lemon juice
- ½ cup Olive oil
- ½ cup Feta cheese, crumbled
- ½ cup Greek Yoghurt
- 1-2 boxes Bob’s Red Mill Oat Crackers for serving plus fresh veggies for dipping
Method
Preparation
- Place the fresh herbs, garlic, scallions, and lemon juice into a food processor and process until finely chopped.
- While the processor is still running, slowly drizzle in the olive oil.
- Add the crumbled feta and process until mostly smooth.
- Add the yoghurt and process until nice and smooth, adding more if needed.
- Taste the dip and season with salt and pepper as needed.
- Empty into a bowl and serve immediately or cover and store in the fridge for up to 3 days.