Green Goddess Avocado Dip!!! Light, healthy and packed with flavor, you’ll be making this Green Goddess Avocado Dip every chance you get! Enjoy with raw or roasted veggies, pita bread, crackers and more! Spread this on sandwiches and in wraps too! It’s so good!
Back in January, I did the Cooking Light 3 Day Detox and was introduced to this Green Goddess Avocado Dip. It’s so good, I can’t stop making it. I made this recipe originally (the lemon chicken citrus bowl shown below, it’s freaking delicious, you must try it!) and since then, I just make the sauce. Like, all the time.
Green Goddess Avocado Dip
This dip is super versatile. Make it thinner for a dressing, add more avocados to make it thicker. Add crushed red pepper flakes for some heat. It’s so good and can be enjoyed with so many things. The only down side is that you will be making this all the time. I wouldn’t recommend making a big batch unless you are going to eat it all in one sitting or if you are making it for a party. I just blend up 2 avocados at a time.
This Green Goddess Avocado Dip is so good, so easy to make and so versatile! Enjoy it with raw or roasted veggies, pita bread, chips, crackers and more! Spread this on sandwiches and in wraps too! It’s so good! My current favorite way to enjoy this dip is with roasted sweet potato. Try it and let me know what you think!
You can also make a platter of all of your favorite things like I did here. If I could eat everything off of a board, I would. A platter like this is great for entertaining, too, just like a classic cheese and charcuterie board!
Hope you try the recipe!
Green Goddess Avocado Dip
Ingredients
- 2 ripe avocados
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup water optional; omit if wanting a thicker dip
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped walnuts
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground coriander optional for more coriander flavor
- 1 teaspoon dried basil
- 1 teaspoon apple cider vinegar
- kosher salt and freshly ground black pepper to taste
Instructions
- Combine all ingredients in a food processor; process until smooth, or until desired consistency is reached. Taste and adjust any seasoning as needed.
- Chill until ready to use. Best if enjoyed within 1 to 2 days. Store any leftovers in an airtight container with lid in the refrigerator.
Recipe adapted from Cooking Light, here.
Green Goddess dressing was my dad’s favorite so I cannot wait to make this. Thanks for posting.
yum!! can’t wait to try it
Made this tonight! It’s amazing!
Hooray!!!
Such a perfect sauce to enjoy with almost anything! Love that delicious looking board!
Yum! Did I notice that you also made with pecans to replace the walnuts?
This looks delicious! One question though, how far in advance can I make this? I wanted to try it for an appetizer for tomorrow night, but was worried if I make it today, the avocados would cause the sauce turn brown. I can cover it, but just wanted to see what you’ve done in the past.
Thanks!
Hi Jenny! I just saw this! You can make it one day in advance and make sure you store in the fridge in an airtight container! Enjoy!!
Awesome! Thanks so much for getting back to me.
Hi Alice!
I have all the ingredients to make this (finally!) except for the coriander. Is there something you recommend I substitute? Or can I get away without using it?