This creamy, delicious dip combined the flavors of Green Goddess dressing and guacamole for a condiment that’s perfect for dipping chips and veggies, or drizzling on tacos and your favorite salads.
Why You’ll Love This Recipe
If you love avocados as much as I do, then you’ve got to try this smooth and creamy Avocado Green Goddess Dip!
DELISH! I just finished making this to take to an afternoon party and had to have a taste. It is so good!
Sharon
Don’t get me wrong…..I love a good, chunky guacamole, but sometimes I crave something a little more creamy for topping tacos and salads, or simply for dipping veggies.
And this avocado dip is the perfect solution. Of course, just like guacamole, it’s also great with tortilla chips.
Even people who wouldn’t normally go for guacamole–like my husband and kids–enjoy this dip. It’s a favorite at our house with all kinds of Tex-Mex fare.
Especially burritos, taquitos, and all of our favorite taco recipes. It’s also a great sauce for chicken or tuna salad, or as a spread for almost any sandwich.
I personally enjoying using this as a dip for fresh veggies. It’s a nice change from the usual Ranch-style dips my kids love. Of course, if I want them to eat their veggies, I still make sure to have Ranch as a dipping option.
Traditional green goddess dressing is usually made with mayonnaise, sour cream, lemon juice, vinegar and plenty of fresh herbs.
This recipe just adds some avocado to the mix. Which, if you ask me, makes it even better than the original dressing recipe.
If you prefer to make a slightly healthier version of this dip, try using plain Greek yogurt instead of sour cream.
Trust me, you’re going to find a million ways to use this Avocado Green Goddess Dip recipe. It’s definitely one you’ll want to add to your recipe box.
What Should I Serve With Avocado Green Goddess Dip?
Besides being a great accompaniment to veggies and salads, this dip is a great topping for burgers, tacos, fish and chicken.
Here are some of our favorite dishes to enjoy with this creamy avocado dip.
Recipe Tips
- Use soft, ripe avocados for the smoothest, creamiest dip.
- Make adjustments to use what you have on hand–more or less herbs, or an extra avocado, for example.
- Add more milk or water to turn this dip into a delicious salad dressing.
Ingredients
- Avocados
- Lemons
- Garlic
- Fresh herbs – whatever you have on hand
- Salt and pepper
- Mayonnaise – light and low fat are okay
- Sour cream – light and low fat are okay
- Apple cider vinegar – any white vinegar will work in a pinch
FAQs
How long will this dip last? Covered tightly and stored in the fridge, this dip should last 2-3 days. I like to store mine in a glass Mason jar.
Does it matter which fresh herbs I use?Not really. Almost any fresh herbs will work in this recipe. My favorites to use are cilantro, Italian parsley, basil and dill.
Can I use light mayo and sour cream in this recipe?Absolutely! You can also use plain Greek yogurt in place of the sour cream.
Be sure to save this recipe to your favorite Pinterest board for later.
Be sure to check out my tips for choosing and storing avocados.
Avocado Green Goddess Dip
Ingredients
- 2 medium ripe avocados sliced
- 1-2 cloves garlic minced
- 1/3 cup fresh herbs
- 1/2 cup sour cream
- 2-3 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Milk or water as needed, for thinning
Instructions
- Add the 2 medium ripe avocados, 1-2 cloves garlic, 1/3 cup fresh herbs, 1/2 cup sour cream, 2-3 tablespoon mayonnaise, 1 tablespoon lemon juice and 1 tablespoon apple cider vinegar to the bowl of a food processor. Process until smooth.
- Season to taste with salt and pepper. Add milk or water as needed to reach desired consistency.
- Place dip in an airtight container and refrigerate until ready to serve.
Video
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Nutrition
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1 comment
Sharon
DELISH! I just finished making this to take to an afternoon party and had to have a taste. It is so good! Only addition I made was to throw in some green onions. The only herb I used was basil. I ended up using 1/4 tsp salt and pepper. I added it 1/8 at a time as I didn’t want it too salty. I did use about 1 Tbsp water to thin. Almost hoping no one else wants any so I can bring it all home and eat it myself. This would also be great on sandwiches or wraps. Thanks for sharing! This one is a keeper