Pin It I threw this together on a whim one Saturday when I had half a head of cabbage staring at me from the crisper drawer. I'd been seeing those chopped salad videos everywhere, but I wanted something I could actually scoop up with a chip while watching a movie. The blender whirred, the greens turned into this gorgeous emerald dressing, and suddenly my kitchen smelled like an herb garden in the middle of spring. I tossed it all together, grabbed a bag of tortilla chips, and didn't look back. It disappeared faster than I expected.
The first time I brought this to a barbecue, my friend Rachel kept circling back to the bowl with her chips, asking what was in it. She swore she didn't even like cabbage, but she couldn't stop eating it. By the end of the night, the bowl was wiped clean, and she'd texted me twice asking for the recipe. That's when I knew this wasn't just a dip, it was one of those recipes that makes people lean in and pay attention. I've been making it ever since whenever I need something fresh, easy, and a little unexpected.
Ingredients
- Fresh basil leaves: The star of the Green Goddess dressing, basil brings that sweet, peppery brightness that makes the whole thing sing.
- Baby spinach: It adds body and a mild earthiness without overpowering the other herbs, plus it makes the dressing an even richer green.
- Fresh parsley: This keeps the dressing from tasting too heavy or one-note, adding a clean, grassy finish.
- Green onions: They give a gentle sharpness that's less aggressive than raw garlic but still full of flavor.
- Garlic clove: Just one small clove is enough to add a subtle warmth without making the dressing taste harsh or overpowering.
- Ripe avocado: This is what makes the dressing creamy and luscious without needing a ton of mayo or oil.
- Greek yogurt: It adds tang and body, and keeps the dressing from feeling too rich or heavy.
- Mayonnaise: A little goes a long way to create that silky, crave-worthy texture.
- Fresh lemon juice: Brightness in a bottle, it wakes up all the herbs and balances the richness of the avocado and mayo.
- Extra-virgin olive oil: It helps the dressing blend smoothly and adds a fruity, peppery note.
- White wine vinegar: A splash of acidity that sharpens the flavors and keeps everything tasting fresh.
- Dijon mustard: This adds a subtle kick and helps emulsify the dressing so it clings beautifully to the vegetables.
- Kosher salt and black pepper: Essential for bringing out all the flavors, taste as you go and adjust to your liking.
- Green cabbage: The base of the dip, it stays crunchy even after being dressed and has a mild sweetness that works perfectly with the bold dressing.
- Cucumber: Adds a cool, refreshing crunch that lightens the whole thing up.
- Celery: Its crisp texture and slight bitterness balance the richness of the dressing.
- Chives: Delicate and oniony, they add little pops of flavor throughout the dip.
- Radishes: Optional, but they bring a peppery bite and a pop of color that makes the dip even more exciting.
- Feta cheese: Creamy, salty, and tangy, it turns the dip into something almost indulgent.
Instructions
- Blend the Green Goddess dressing:
- Toss the basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, Dijon, salt, and pepper into your blender or food processor. Blend until it's completely smooth and the color is a gorgeous, creamy green.
- Prep the vegetables:
- Finely chop the cabbage, cucumber, celery, chives, and radishes if you're using them, keeping everything roughly the same size so every bite has a little bit of everything. I like to chop them small enough that they're easy to scoop but still have plenty of texture.
- Toss it all together:
- In a large bowl, pour the dressing over the chopped vegetables and toss until everything is evenly coated and glistening. If you're adding feta, fold it in gently at the end so it doesn't break up too much.
- Serve and enjoy:
- Transfer the dip to a serving bowl and set it out with your favorite chips or cut-up veggies. It's best served cold or at room temperature, and it's always gone before I expect it to be.
Pin It One evening I made this for myself as a quick dinner and ended up eating the entire bowl while sitting on the couch with a book. It wasn't fancy, it wasn't planned, but it felt like exactly what I needed. Sometimes the best recipes are the ones that surprise you with how satisfying they are, how they turn a handful of simple ingredients into something that feels special. This dip has that magic.
Make It Your Own
You can swap out the vegetables based on what you have, shredded carrots, diced bell peppers, or even thinly sliced snap peas all work beautifully. I've added a handful of cooked chickpeas before to make it more filling, and it was fantastic. If you want it spicy, blend in half a jalapeño with the dressing or add a few dashes of hot sauce at the end. The beauty of this recipe is that it's forgiving and flexible, so feel free to make it yours.
Serving Suggestions
I usually serve this with thick-cut tortilla chips or pita chips, but it's also incredible with fresh vegetable sticks like carrots, bell peppers, or endive leaves. Sometimes I'll pile it onto a piece of grilled chicken or use it as a topping for grain bowls. It's one of those recipes that works as an appetizer, a side, or even a light meal depending on how you serve it. However you choose to eat it, just make sure you have enough chips on hand.
Storage and Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to two days. The cabbage will soften a bit and release some moisture, so I like to give it a good stir and maybe drain off a little liquid before serving again. You can also make the dressing ahead of time and keep it separate from the chopped vegetables, then toss everything together right before serving to keep the crunch. It's a little extra work, but it makes a big difference if you're prepping for a party.
- Store the dressing and chopped vegetables separately if you want maximum crunch the next day.
- Give leftovers a quick stir and taste before serving, you might want to add a squeeze of lemon or a pinch of salt to brighten it up.
- Use leftover dressing as a salad dressing, sandwich spread, or drizzle for roasted vegetables.
Pin It This dip has become one of those recipes I turn to when I want something that feels fresh and exciting without a lot of fuss. It's bright, crunchy, and full of flavor, and it reminds me that sometimes the simplest ideas are the best ones.
Questions & Answers
- → What gives the dressing its creamy texture?
The dressing blends avocado, Greek yogurt, and mayonnaise, creating a smooth, rich base complemented by fresh herbs and lemon juice.
- → Can I make it vegan-friendly?
Yes, using plant-based yogurt and vegan mayonnaise substitutes, along with dairy-free alternatives for feta, creates a vegan-friendly version.
- → How should it be served for best texture?
Serve chilled or at room temperature with chips, pita, or fresh vegetables to enjoy its crisp, refreshing crunch.
- → What optional ingredients enhance flavor?
Adding jalapeño or a dash of hot sauce provides a spicy kick, while crumbled feta adds creamy, salty notes.
- → How long can leftovers be stored?
Store refrigerated for up to 2 days to maintain crispness and fresh flavor, though best enjoyed the day it’s made.