Green Goddess Cabbage Dip (Print Version)

Crisp cabbage and fresh herbs combined with creamy basil-spinach dressing for a bright, crunchy treat.

# What You’ll Need:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt or plant-based alternative
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or raw vegetables

# How-To Steps:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
02 - In a large bowl, mix chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the dressing over the chopped vegetables and toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature with chips or fresh vegetables for dipping.

# Expert Hints:

01 -
  • It gives you that satisfying crunch of a fresh salad but in dip form, so you can eat it with one hand.
  • The Green Goddess dressing is so vibrant and herbaceous it makes you feel like youre doing something good for yourself even while snacking.
  • Its a total crowd favorite at parties because it looks impressive but takes almost no effort.
  • You can make it your own by tossing in whatever crunchy vegetables or cheese you have on hand.
02 -
  • Chop your vegetables as finely and evenly as possible so the dip scoops easily and every bite is balanced.
  • Taste the dressing before you toss it with the vegetables, you might want more lemon, salt, or a pinch of pepper depending on your taste.
  • This dip is at its crunchiest and best the day you make it, the cabbage will start to soften after a day or two in the fridge.
  • If you want it a little thinner, add a tablespoon of water or extra lemon juice to the dressing before blending.
03 -
  • Make sure your avocado is perfectly ripe, too hard and it won't blend smoothly, too soft and it can taste a little off.
  • Use the pulse function on your blender first to break down the herbs, then blend continuously until it's silky smooth.
  • Chill the dip for at least 15 minutes before serving if you have time, it tastes even better cold and the flavors meld together beautifully.
  • If you're making this for a party, double the recipe, it always goes faster than you think.
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