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Green Goddess Fresh Vegetable Dip

Hey - do remember Seven Seas Green Goddess Dressing from back in the 70s? Or were you not born yet?  Sorry - I was just realizing how old I am. Any hoo... It was a creamy-tangy-herby salad dressing that was probably full of things you can’t pronounce, but oh my, was it delicious. I loved about half a bottle of it poured over my iceberg lettuce, tomato and cucumber salad. Thinking back, that image is so un-goddess like.

Since my herb garden is growing like crazy, I decided to create my own version of a Green Goddess dressing. This time I’m serving it with lots of colorful fresh vegetables, and tossing in some chunks of buttery avocado. It’s a snack that’s sure to feed my inner goddess.

Or how about a schmear of this lusciousness on some toast, and topped with a juicey ripe slice of tomato?  Talk about kicked up avocado toast.  Yum!


Green Goddess Fresh Vegetable Dip|Craving Something Healthy

Green Goddess Fresh Vegetable Dip

A fresh and healthy vegetable dip
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8 Makes about 1 ½ cups
Calories: 107kcal


  • ¼ cup fresh parsley stems removed
  • 3 fresh basil leaves
  • 3 tablespoons fresh tarragon leaves
  • 1 medium shallot
  • 1 tablespoon anchovy paste more or less to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons mayonnaise
  • 1 cup plain Greek yogurt
  • 1 avocado
  • salt and fresh ground pepper


  • Place all ingredients up to and including the Greek yogurt in the bowl of a food processor fitted with a chopping blade. Process until smooth and creamy.
  • Cut the avocado into ½-inch pieces and stir in. If desired, puree the avocado in so that it's smooth.
  • Season with salt and pepper to taste.
  • Serve with fresh vegetables, or as a sandwich spread.
  • Refrigerate any leftovers in a lidded container and use within 2-3 days.


Store leftover dip in an airtight container in the refrigerator for 2 days.


Calories: 107kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 272mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Do you grow your own herbs? They’re so easy, and such a perfect way to add some freshness to salads, marinades, dressings and even baked goods and beverages.  Mojito anyone?  Herbs are also a good source of many vitamins, minerals and antioxidants that keep you healthy.  This year, I’m growing lots of basil, both Italian and Thai, parsley, chives, lavender, lemon thyme and rosemary. I’m loving this graphic about how to grow and use herbs from Health Perch -– so many great tips here!   Click on the image for a larger view, and make sure you pin it for when you're ready to plant.  

Eat well!


  1. Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!

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