Pin It My friend brought this to a party last spring and I watched people hover over the bowl all night, scooping it up with chips until nothing was left but streaks of green. I asked for the recipe on the spot. The combination of creamy herb dressing and crisp cabbage crunch is oddly addictive, and now I make it whenever I need something fast that actually disappears.
I made this for a backyard barbecue in July and set it out next to the usual suspects. By the time the burgers came off the grill, the bowl was empty and someone had already texted asking for the recipe. It has this way of tasting both light and rich at the same time, which makes it dangerous to keep within arms reach.
Ingredients
- Fresh basil leaves: The backbone of the Green Goddess flavor, use soft leaves and pack them down to measure.
- Baby spinach: Adds body and a mellow green sweetness without any bitterness.
- Fresh parsley: Brightens the whole dressing and keeps it from tasting too heavy.
- Green onions: A mild bite that plays well with the herbs, use both white and green parts.
- Garlic clove: One small clove is enough, more will overpower the delicate greens.
- Ripe avocado: Half an avocado makes the dressing silky and adds a subtle richness.
- Greek yogurt: Thick yogurt gives tang and creaminess, plant-based versions work just as well.
- Mayonnaise: A quarter cup adds lush texture and helps the dressing cling to the vegetables.
- Lemon juice: Fresh is essential here, it wakes up all the other flavors.
- Extra-virgin olive oil: Smooths out the dressing and carries the herb flavors beautifully.
- White wine vinegar: A subtle acid that balances the creaminess without being sharp.
- Dijon mustard: One teaspoon adds depth and a tiny bit of heat.
- Kosher salt and black pepper: Season the dressing well or the vegetables will taste flat.
- Green cabbage: Chop it fine so every scoop has crunch, not big shreds.
- Cucumber: Adds cool juiciness, dice it small so it blends into the mix.
- Celery: Finely diced celery gives a crisp snap and a fresh vegetal note.
- Chives: Slice them thin for a delicate onion flavor that doesnt overpower.
- Radishes: Optional but they add peppery crunch and a pop of color.
- Feta cheese: Crumbled feta brings salty creaminess, leave it out for a lighter version.
- Tortilla chips or pita chips: Sturdy chips are best for scooping, or use fresh vegetables if you prefer.
Instructions
- Blend the dressing:
- Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, scraping down the sides if needed.
- Chop the vegetables:
- Finely chop the cabbage, cucumber, celery, chives, and radishes if using, aiming for uniform small pieces so every bite has a mix of textures. Transfer everything to a large mixing bowl.
- Toss with dressing:
- Pour the Green Goddess dressing over the chopped vegetables and toss thoroughly until everything is evenly coated and glossy. Fold in crumbled feta cheese if desired.
- Serve:
- Transfer the dip to a serving bowl and serve chilled or at room temperature with tortilla chips, pita chips, or fresh vegetable sticks. Enjoy immediately for the best crunch.
Pin It The first time I served this, my neighbor asked if it was a salad or a dip, then shrugged and ate three servings anyway. It sits in that perfect in-between space where you feel virtuous eating vegetables but also like youre indulging in something creamy and satisfying. I keep coming back to it because it feels special without any fuss.
Storage and Make-Ahead Tips
You can make the dressing up to two days ahead and store it in an airtight container in the fridge, but chop the vegetables and toss everything together just before serving. The cabbage will start to wilt and release water if it sits in the dressing too long. Leftovers keep for up to two days, but the texture will soften considerably.
Customization Ideas
For a vegan version, swap in plant-based yogurt and mayo and skip the feta or use a dairy-free crumble. If you like heat, blend in half a jalapeño or add a few dashes of hot sauce to the dressing. You can also fold in cooked shrimp, shredded chicken, or chickpeas to turn this into a light meal instead of just a dip.
Serving Suggestions
This dip shines at casual gatherings where people can graze and come back for more. Set it out with sturdy tortilla chips, pita chips, or a platter of raw vegetables like bell pepper strips, carrots, and snap peas. It also works beautifully as a topping for grilled fish or spooned over a grain bowl.
- Use thick, sturdy chips so they dont break when you scoop.
- Garnish the bowl with extra chives or a sprinkle of feta for a prettier presentation.
- Serve it in a shallow wide bowl so everyone can reach in easily.
Pin It This dip has become my go-to when I need something that looks like I tried but didnt actually take much effort. People always ask for the recipe, and I love that it feels both fresh and indulgent at the same time.
Questions & Answers
- → What ingredients make up the dressing?
Fresh basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper create the creamy herb dressing.
- → Can this dish be made vegan?
Yes, by using plant-based yogurt and vegan mayonnaise, and omitting or replacing feta cheese with a dairy-free alternative.
- → How should the cabbage be prepared?
Finely chop green cabbage to ensure crisp texture and easy coating with the dressing.
- → What are good serving suggestions?
Serve with tortilla chips, pita chips, or fresh crudités for scooping and dipping.
- → Can any ingredients be added for extra flavor?
Adding jalapeño or a dash of hot sauce introduces a spicy kick to this herbaceous combination.