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Greek Green Goddess Dip

This Greek-inspired Green Goddess dip is loaded with herbs and bright flavors and gets its creaminess from avocado and yogurt, but adding feta makes it over-the-top delicious! For maximum effect, I include 2 whole cups of herbs and you can experiment with different combinations. Personally, I like to make this with equal parts basil, parsley, and dill, but to keep it to 7 ingredients, choose your favorites. This dip practically begs for crudités of any kind: sliced fennel, cauliflower or broccoli florets, baby carrots, and endive, just to name a few.Gina Homolka



  • Zest and juice of 1 lemon
  • 4 ounces peeled and pitted avocado (from 1 small)
  • 1/2 cup plain 2% Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 2 garlic cloves, smashed with the side of a knife
  • 2 cups loosely packed fresh herbs in any combination, such as parsley, basil, dill, and/or tarragon


  1. In a blender, combine the lemon juice, avocado, yogurt, feta, garlic, 1 tablespoon extra-virgin olive oil, and 1 teaspoon kosher salt. Puree until smooth, adding 2 to 4 tablespoons water if necessary to get the motor going.
  2. Add 1 cup of the herbs and pulse until they are very finely chopped. Add the remaining 1 cup herbs and repeat. (Pulsing the herbs in batches ensures the final dip has some texture.)
  3. Transfer to a serving bowl and serve at room temperature or chilled, garnished with the lemon zest. It will keep in the fridge for up to 1 week.

Skinnytaste Simple” Copyright © 2023 by Gina Homolka. Photographs copyright © 2023 by Eva Kolenko. Photographs on pages 31, 34, and 42 are copyright. Published by Clarkson Potter, an imprint of Random House.

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