A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.
An easy approach to better spring and summer eating is tossing a bunch of herbs in a food processor along with thick and creamy Greek yogurt to make a flavorful dip, sauce, or dressing. Inspired by the classic 70s green goddess salad dressing, this green goddess dip uses watercress, parsley, dill, and mint. The watercress and parsley in particular give the herbaceous dip a bold, peppery edge, while zippy mint and savory dill round things out.
Making the Most of Herbs and Greens
But this particular combination is just a starting point! Use what you have and embrace the flavors you love. Basil, tarragon, arugula, or even a handful of radish greens are all excellent additions.
For further variation, you can turn this green goddess dip into a dressing with a little water and extra acid. Add more olive oil, and it’s a wonderful sauce, perfect for serving with grilled chicken or salmon.
The important thing is to use what you have. Herby odds and ends from other cooking projects, cresses or other greens that have gone too spicy to eat on their own, or whatever green bits that need to be used and enjoyed.
Creamy Greek yogurt is the base of the dip, lending thickness and tang. For optimal flavor, go with a full fat variety.
Making the green goddess dip is as simple as tossing everything in your food processor and blending. If possible, do this ahead of time to give the dip time to chill. (All the blending turns even the thickest yogurt a bit soupy and it needs time in the fridge to thicken back up.)
Building Out the Flavor
Anchovies, olive oil, and the right amount of sea salt round out the dip’s flavor. If anchovies aren’t your thing or if you want a vegetarian dip, you can leave them out. Anchovies are rich and briny, so wait until the end to add sea salt to taste. The olive oil lends depth and richness – I added two tablespoons to the dip itself and drizzled it with more before serving.
Serve it Up
I love serving this green goddess dip alongside a mix of farmers market and garden radishes, but this dip is excellent with classic crudités, toasted flatbreads, or crackers.
- 1/2 cup watercress, chopped
- 1 cup parsley, chopped (stems and all)
- 1/4 cup mint leaves
- 1/4 cup dill, chopped (stems and all)
- 2 tablespoons minced chives
- 2 tablespoons minced shallot
- 4 oil-packed anchovies (optional)
- 1 cup Greek yogurt
- Zest of 1 lemon plus 1 - 2 tablespoons juice
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt, plus more to taste
Place greens, herbs, chives, shallots, and anchovies (if using) in the bowl of your food processor and pulse, scraping the sides as needed, until the mixture is reduced to a pesto-like texture. Add the yogurt and zest, and pulse just until well combined. Fold in 1 - 2 tablespoons of lemon juice, and the olive oil. Add 1/4 teaspoon sea salt, plus more to taste.
Chill at least 30 minutes before serving.
To serve, drizzle with olive oil, sprinkle with sea salt and pepper, and fresh herbs or chive blossoms if you have some on hand. Serve with radishes and flaky sea salt, or a mix of classic crudités, flatbreads, and crackers.
Note: Add 1/4 cup water and an additional tablespoon of lemon juice to make a creamy green goddess salad dressing.