Green Goddess Dip

Maybe it’s because green is my favorite color, or because I know eating greens is good for me, but I struggle to eat a dish without vegetation on it. I am known to thwap (is that a word?) a handful of arugula on a piece of avocado toast and blanket my enchiladas in cilantro and green onion. I love spinach and green olives on my pizza. I eat a side salad with basically every meal. Get the picture? Given my love for eating all things green, I wanted to make a versatile dip/spread situation that I could keep in the fridge for moments when I NEED to add green to my plate. This, friends, is our Green Goddess Dip. Hello, beautiful! 

green goddess dip

I hope you don’t confuse this gorgeous glass of green goop for a smoothie. I need to add a few photography props to my collection and a dip vessel is one of them. While delicious, I do not recommend drinking this Green Goddess Dip. I do, however, recommend spreading it on pizzas, wraps, and sandwiches. It would make a delicious addition to a grain bowl, too. I polished off about half of this dip with crackers and it made for a delightful afternoon snack.

green goddess dip

It’s not quite guacamole and it’s not quite hummus. This Green Goddess Dip falls somewhere in between the two. The base is made from avocado and white beans, which make it ultra creamy and decadent tasting. You could also use chickpeas! The remaining ingredients you probably have in your crisper drawer – I know I do. I always pick up a bunch of green onions and parsley when I’m at the store. They’re so versatile and come in handy when I want to add green (duh!) and fresh flavor to a dish. 

green goddess dip
green goddess dip

This recipe for Green Goddess Dip is a no brainer. Just toss everything in your food processor (I wouldn’t use a blender for this dip, it’s quite thick) and blend until velvety smooth. It should keep in a covered container in the fridge for several days.

green goddess dip

Green Goddess Dip

  • Author: Kate Kasbee


  • 1 ripe avocado
  • 1 can white beans, drained and rinsed
  • 2 garlic cloves, minced 
  • 4 green onions, chopped
  • ½ bunch of parsley
  • 1 cup of basil leaves
  • 3 tablespoons lime juice
  • 1½ teaspoons apple cider vinegar
  • ½ teaspoon sweetener
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 tablespoons water


  1. Combine all of the ingredients in a food processor and blend until smooth. Add a little bit more water if necessary to puree the ingredients into a velvety mixture. Adjust the ingredients to taste. Add more lime juice to brighten, more salt to elevate the overall flavor, or more olive oil for a richer flavor.
  2. Scoop the dip into a bowl and serve with crackers and veggies or use as a spread on wraps and sandwiches. Leftover dip will keep covered in the fridge for a few days.

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