Save I discovered this dip entirely by accident when I had a mountain of cabbage from the farmers market and was scrolling through videos at midnight. There it was—this impossibly green, crunchy creation that looked like someone had captured springtime in a bowl. The moment I made it, I understood the hype: it's the kind of dip that makes people stop mid-conversation to ask what it is, then immediately reach for another chip.
I served this at a small dinner party last summer when my friend brought over fresh basil from her garden, and she couldn't believe it came together in twenty minutes. She actually asked for the recipe before dessert, which never happens. That's when I realized this dip had quietly become my secret weapon for looking effortlessly pulled-together in the kitchen.
Ingredients
- Fresh basil leaves: Use the tender leaves and don't be shy—basil is what makes this dressing sing with that signature green goddess flavor.
- Fresh baby spinach: It adds body and color without any earthiness that raw spinach can sometimes bring.
- Fresh parsley leaves: The unsung hero that keeps the dressing bright instead of bitter.
- Green onions: A gentle onion flavor that won't overpower everything else—dice them small so they blend smoothly.
- Garlic clove: Just one, and small at that, because raw garlic gets louder as it sits.
- Ripe avocado: Half is exactly right for creaminess without making the whole thing taste like guacamole.
- Greek yogurt: Tangier than sour cream and gives the dressing weight without being heavy.
- Mayonnaise: The secret to that impossibly smooth, silky texture that makes people think you actually went to culinary school.
- Fresh lemon juice: Bottled works in a pinch, but fresh keeps everything tasting alive and bright.
- Extra-virgin olive oil: Don't waste the fancy stuff here—good olive oil matters, but not your most precious bottle.
- White wine vinegar: Gentler than other vinegars and keeps the dressing from tasting too punchy.
- Dijon mustard: A tiny amount that rounds out all the flavors without announcing itself.
- Green cabbage: Four cups might sound like a lot, but it wilts slightly as it sits and soaks up that dressing.
- Cucumber: Diced fine so every bite has that fresh crunch alongside the cabbage.
- Celery: Another crisp component that echoes the texture without competing for attention.
- Chives: A delicate onion note that feels less aggressive than raw onion scattered throughout.
- Radishes (optional): If you're using them, they add a peppery bite that's honestly addictive.
- Feta cheese (optional): Crumbled generously if you want it, completely skippable if you're going vegetarian or just being picky.
Instructions
- Blend the herbs into silky magic:
- Combine the basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper in your blender or food processor. Blend until completely smooth, stopping to scrape down the sides if needed—you want this dressing to be almost impossibly creamy, like liquid green velvet.
- Gather your vegetables:
- Toss the chopped cabbage, cucumber, celery, chives, and radishes (if using) into a large bowl. The finer you chop these, the better they'll coat and hold onto that dressing.
- Bring it all together:
- Pour that green goddess dressing over your vegetable mixture and toss thoroughly until every piece is kissed with that herbaceous coating. Fold in the feta at the end if you're using it, so it doesn't get crushed in the aggressive mixing.
- Transfer and serve:
- Scoop everything into your serving bowl and set it out with chips, pita, or raw vegetables for dipping. It's best served right away while everything is maximally crisp, but it keeps for up to two days in the fridge.
Save There's something almost absurd about how a bowl of vegetables and green herbs can become the thing everyone gravitates toward at a table full of proper appetizers. I watched someone choose this over homemade bruschetta, and I knew I'd stumbled onto something that just works.
Why the Green Goddess Dressing Works
The magic here is that the dressing isn't trying to be one thing—it's a conversation between fresh herbs, creamy dairy, tangy acid, and fat. The avocado makes it silky without being heavy, the mayo gives it structure, and the yogurt keeps it from tasting like pure richness. I spent an embarrassing amount of time adjusting ratios on this one, and I promise every single ingredient is doing something specific.
Customizing to Your Mood
The beautiful part about this dip is how flexible it actually is. I've made it with cilantro when that's what I had instead of parsley, added a jalapeño for heat, even thrown in some fresh dill because I was feeling experimental. The core combination of green goddess dressing plus chopped vegetables is so solid that you can play around and it still lands beautifully.
Storage and Serving Ideas
This dip sits happily at room temperature for a few hours, or you can chill it if you prefer something extra refreshing. I've even spooned leftovers onto grilled chicken the next day for an instant lunch. If you're making this for a crowd, assemble everything ahead except the final tossing, which takes literally ninety seconds.
- For a vegan version, swap the Greek yogurt and mayo for plant-based versions and skip the feta entirely.
- Prep all your chopping the morning of and store vegetables separately, then combine everything just before guests arrive.
- Tortilla chips, pita, carrot sticks, and bell pepper strips are all perfect vehicles for getting this into your mouth as quickly as possible.
Save This dip somehow manages to be both impressive and effortless, which is exactly the kind of recipe I want to make over and over. It's become my reliable answer when I need something green, fresh, and completely craveable.
Recipe FAQs
- → What makes the dressing in this dish unique?
The dressing combines fresh basil, spinach, parsley, avocado, Greek yogurt, and lemon juice for a creamy, herb-forward flavor that complements the crisp vegetables.
- → Can I make this dish vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives and omit or replace feta with a dairy-free option.
- → How should this cabbage and dressing mixture be served?
Chilled or at room temperature, served alongside chips, pita, or fresh vegetable crudités for dipping.
- → Is it possible to add a spicy element?
Yes, adding jalapeño or a dash of hot sauce to the dressing provides a pleasant spicy kick.
- → How long can leftovers be stored?
For maximum crunch, enjoy fresh; leftovers keep refrigerated up to two days but may soften over time.