Vegan Green Goddess Avocado Dip
Vegan Green Goddess Avocado Dip, an easy, plant-based take on the classic featuring avocado instead of mayo. Ready in 5 minutes and only six ingredients—perfect for summer picnics and outdoor parties!
Who doesn’t love a good green goddess dip? The combination of fresh herbs like parsley, chives, and tarragon evokes feelings of warm weather, budding gardens, and refreshing summer salads. This green goddess-inspired recipe goes well with summer vegetable platters, sandwiches, and veggie grain bowls!
👉 Here are three reasons why you should be making this simple, homemade green goddess dip:
- It's tasty. Between the fresh herbs and creamy avocado, this dip is always a hit with adults and children alike. It's so delicious that it pairs well with just about anything—it's sure to be your summer go-to easy flavor enhancer!
- It's easy. Just add avocado, garlic, fresh herbs, olive oil, salt, and pepper to a food processor or blender and mix, adding more olive oil until you reach your desired consistency.
- It's nutritious. This avocado dip recipe is full of healthy fats and fiber from the avocado, and the herbs provide disease-fighting antioxidants. Plus, it doesn't have added sugar or excessive salt that's often found in store-bought dips.
Ready to learn how it? Let's do it!
🥑 Ingredients
Our plant-based green goddess dip recipe is made with tons of fresh herbs, garlic, and of course avocado.
- Avocado: a plant-based substitute for mayo! Avocado is jam-packed with vitamins and minerals and is also a good source of healthy fats and fiber. It lends an extra creamy texture to green goddess dip that you'll want to put on everything!
- Chives, parsley, tarragon, and garlic: what we used to season this delicious dip. In addition to bringing tons of flavor, these herbs also have anti-inflammatory properties that make green goddess avocado dip super healthy.
- Olive oil: you'll mix in 1/3 cup olive oil, which helps blend the ingredients together.
- Smoked sea salt and black pepper: to finish off the flavor.
- Recommended tools: food processor
🥣 How to make (step-by-step photos)
1️⃣ Step One: Place ingredients in a food processor
First, add avocado, garlic cloves, chives, parsley, tarragon, and half of the olive oil to a food processor.
2️⃣ Step Two: Blend until smooth + serve
Next, pulse ingredients together until well-blended, adding the rest of the olive oil slowly until you reach your desired thickness. The more olive oil you add, the thinner the dip will be.
Place the dip in a serving dish and enjoy with vegetable chips, on sandwiches, or in salads!
❓ Recipe questions + quick tips
Green goddess dressing is said to have been developed in San Francisco in the 1920s when a chef at the Palace Hotel had an abundance of herbs to use before they went to waste. What resulted was a mayonnaise-based herb dressing that quickly became popular around the world.
The traditional version of green goddess dressing is made of chives, parsley, white wine vinegar, anchovy filets, sour cream, and mayonnaise. However, there are several variations of green goddess dressing and it is easy to adjust based on your own preferences. Many people enjoy it made with other herbs and spices, like garlic, cilantro, and dill. The sour cream and mayo can also be replaced with ingredients like Greek yogurt and avocado.
Traditional green goddess dressing is not vegan since it contains anchovy filets, sour cream, and mayonnaise. However, you can make it vegan by replacing the sour cream and mayonnaise with a plant-based alternative like avocado. The anchovy filets can also be left out of the dressing, and you can make up for the flavor by adding extra herbs!
Green goddess dressing typically has an earthy, tangy flavor depending on the ingredients that you add to it. Some people compare the original version of green goddess dressing to Caesar dressing due to the anchovies.
🌿 How to serve
The possibilities are endless for how you can serve vegan green goddess dip! Here are our favorite ways to enjoy it:
- Pair it with fresh and crispy vegetables: cut some crisp seasonal vegetables like carrots, radishes, and jicama to use for dipping (see our White Bean Hummus Mezze Platter for an example). A healthy appetizer that also happens to be a crowd-pleaser!
- Spread on sandwiches: use this vegan green goddess avocado dip as a substitute for mayonnaise on summer sandwiches.
- Spruce up salads and bowls: add a dollop of the dressing to salads and bowls for a little extra herby flavor. We love it with our Vegan Quinoa Greek Salad and Celery Apple Salad! Add more olive oil to the recipe to create a thinner dressing consistency.
🧊 How to store
Got leftover green goddess dip? Simply transfer it into a sealed container and keep in the fridge for up to 4 days. For best presentation, serve immediately (avocados brown after time when exposed to air) or remove from the container right before serving. We do not recommend freezing this avocado dip.
♻️ Sustainable kitchen tips
This green goddess dip is a great recipe to make to build your sustainable kitchen skills. Making your own dressing and dips prevents extra trips to the store and packaging waste. Here are a few tips and tricks to take your ingredients even further:
Use zero-waste produce bags. When picking up the herbs for this recipe, use reusable produce bags rather than the plastic ones that most stores have available. When possible, avoid purchasing herbs that are packaged in plastic.
Opt for eco-friendly tools and responsible ingredients. Every green eater needs a set of green cookware; we love Greenpan’s cookware because they are toxin-free. Try to source local and organic ingredients when you can, and use glass storage containers to store extra green goddess dip in the fridge to enjoy all week long.
💚 More plant-based summer recipes
Love this delicious plant-based dip? Try our other warm-weather favorites:
- Vegan Fusilli Pasta Salad
- Homemade Bloody Mary Mix
- Leftover Sun-Dried Tomato Vinaigrette
- Summer Peach Panzanella Salad
- Summer Crudite Platter
Vegan Green Goddess Avocado Dip
Ingredients
- 1 medium avocado, peeled and pitted
- 2 whole garlic cloves
- ¼ teaspoon smoked sea salt
- ⅛ teaspoon black pepper
- ¼ cup chives, chopped
- ¼ cup parsley
- ¼ cup fresh tarragon
- ⅓ cup olive oil
Instructions
- Place ingredients in a food processor: Add avocado, 2 garlic cloves, salt, pepper, chives, parsley, tarragon, and half of the olive oil to a food processor.
- Blend until smooth + serve: Pulse ingredients in the food processor until they are well-blended. Slowly pour in the remaining olive oil until you reach your desired thickness (we like a dip-like consistency, however adding more olive oil will provide a thinner spread.
- Serve: Enjoy with vegetable chips, on sandwiches, or in salads.
Notes
- Leftovers + storage: The dip can be stored in an airtight container for up to four days. Because avocados brown after time when exposed to air, for best presentation serve immediately or remove from container right before serving.
- Nutrition notes: This avocado dip recipe is full of healthy fats, fiber, and protein. Pair it with a variety of seasonal vegetables for a healthy appetizer that also happens to be a crowd pleaser.
Nutrition Information
UPDATE: This recipe was originally published in June 2018 and updated for clarity in October 2021.
You say this recipe feature TARRAGON, but that’s not listed in the ingredient list.
Thank you for letting me know! I’ve updated the recipe card to reflect the ingredient and amount.
This recipe was really easy and a very good dip. I think it would also be a good spread for a sandwich, my kids were happy with this.
I’m so glad you liked it! Yes, it also makes for a great sandwich topper as well, it’s a very versatile recipe.