With lots of herbs and a hint of garlic, this green goddess dip makes a great dip, spread, or creamy salad dressing. It's a lighter option, made with yogurt and olive oil, and it's the best way to use fresh herbs. Serve with fresh crunchy veggies, pita for dipping, or even over roasted vegetables. This is a nice alternative to vegan tzatziki!

For some more delicious salad dressings, try my zesty Italian dressing, basil pesto salad dressing, or classic shallot vinaigrette.

Bowl of green dip on a plate with raw vegetables at a picnic.
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Made with mixed herbs, you can change up the flavours to suit your preference or whatever you're serving the dip with.

Green goddess dip ingredients with labels.

Ingredient Notes and Substitutions

  • Herbs: use any soft herbs you like. Dill, basil, oregano/marjoram, parsley, cilantro, and mint are all excellent. Don't use woody herbs like rosemary or sage.
  • Yogurt: use a very thick Greek-style yogurt for the best results (or strain, see below). Soy yogurt is good for this recipe but coconut is a bit sweet. Be sure to use unsweetened, unflavoured yogurt.
  • Garlic: reduce to a single clove if you're not a garlic lover.
  • Capers: the capers can be omitted if you can't find them, but they add a nice subtle brine element to the dip. They replace anchovies to make a vegetarian version of the dip.

How to Make Yogurt Dip

Pop everything in a food processor or small blender and mix! This takes seconds to blend and just a couple minutes to prep, so it's ready in about 5 minutes.

Green goddess dip steps 1 and 2, before and after blending.

Step 1: add everything to a food processor or smaller blender.

Step 2: mix on high until very smooth and serve.

Top Tips

  • Strain the yogurt: for a thicker dip, you can strain the yogurt through layered cheesecloth or a tea towel for at least 4 hours in the fridge before blending. Thinner yogurt is good for using this as salad dressing, but since the dip is thinned with lemon juice and olive oil, you want to start with a really thick yogurt.
  • Season to taste: consider the salt amount a starting point and add as needed to your taste. Some yogurts will be salted so check the ingredient list to make sure.
  • Chill if needed: the dip will thicken a bit if it's refrigerated for an hour or two before serving, but this is optional.
  • Add some extras: if you want to give the dip a little more heft and boost the flavour even more, try mixing in a quarter cup of crumbled feta or mayo after blending.

How to Store

Storage: keep in a sealed container in the fridge for a day or two, but note that this is best served the day it's made.

Freezing: I don't recommend freezing green goddess dip.

Close up of herb yogurt dip in a bowl surrounded with raw vegetables.


What is green goddess dip made of?

Green goddess dressing or dip is typically made with yogurt, sour cream, or mayonnaise, lots of fresh herbs, and garlic. Some recipes add anchovies or capers.

What does green goddess sauce taste like?

It's tangy, bright, and fresh, with a strong herb taste from whatever herbs you use. The garlic should be present but not too strong.

Does green goddess dressing contain avocado?

It can, but usually doesn't. You can replace some of the yogurt with ripe avocado if you'd like to have an even greener dip!

If you make this Green Goddess Dressing or any other vegan dips and sauces on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Bowl of green dip on a plate with raw vegetables at a picnic.
Print Recipe
5 from 2 votes

Green Goddess Dip

With lots of herbs and a hint of garlic, green goddess dip makes a great dip, spread, or creamy salad dressing. It's a lighter option, made with yogurt.
Prep Time5 minutes
Total Time5 minutes
Servings: 6
Author: Sophie


  • ¾ cup Greek-style yogurt strained if needed
  • 2 cups soft mixed herbs I like dill, parsley, mint, and basil
  • 2 green onions or ¼ cup chopped chives
  • 2 cloves garlic use one if you don't love garlic
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • cup extra-virgin olive oil*
  • 2 teaspoons capers
  • ½ teaspoon sea salt*
  • Freshly ground black pepper* to taste
  • Pinch of chilli flakes


  • Add everything to a food processor fitted with the blade attachment. Cover and mix on high speed until very smooth and well blended.
    ¾ cup Greek-style yogurt, 2 cups soft mixed herbs, 2 green onions or ¼ cup chopped chives, 2 cloves garlic, 2 tablespoons lemon juice, ½ teaspoon lemon zest, ⅓ cup extra-virgin olive oil*, 2 teaspoons capers, ½ teaspoon sea salt*, Freshly ground black pepper*, Pinch of chilli flakes
  • Season to taste and chill for an hour or two before serving for the best taste and texture (this gives it a bit of time for the flavours to mix). Serve with raw or roasted veggies, flatbread, or whatever else you feel like dipping.


* Affiliate links.
• Strain the yogurt through layered cheesecloth or a tea towel for a couple hours before using if it's not thick enough.


Serving: 1g | Calories: 211kcal

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