This Green Goddess Salad Dip is my ode to all things creamy, crunchy, and fresh. The base is a vibrant blend of avocado, yogurt, feta, pistachios, and herbs — think mint, cilantro, and a little parsley — spiced up with green chillies and garlic for depth. It’s creamy, herbaceous, and super nourishing.
WATCH HOW TO MAKE GREEN GODDESS DIP (2ND RECIPE):
But what makes it shine is the topping: a finely chopped salad of mango, cucumber, olives, tomatoes, and onions tossed in a sumac-lemon dressing with just a hint of sweetness from honey. The textures are playful, the flavors are bright, and it looks stunning on the table.
Drizzle some olive oil, add crushed pistachios, and you’ve got a dip that’s picnic-ready or dinner party-perfect. Serve it with grilled garlic naan wedges, lavash, or crunchy crudités. Just be sure to add the salad topping right before serving — it keeps everything crisp and fresh!
If you like this, please try my other recipes:
- Mediterranean Chickpea Salad
- Beetroot Kebabs With Creamy Mustard Dip
- Mediterranean Chaat Tarts
- Roasted Tomato Chutney
This summer-perfect Green Goddess Dip is creamy, herbaceous, and topped with a crunchy, refreshing salad. The base blends avocado, yogurt, feta, herbs, and green chillies for a bold, creamy bite — while the colorful topping adds brightness and texture with mango, olives, cucumber, and a touch of sumac.
- 1/2 cup greek yogurt or thick yogurt
- 1 avocados , ripe, or 1½ to 2 if small
- 2-3 tbsp feta cheese , crumbled
- 2 tbsp pistachio
- 2 green chillies
- 2-3 cloves garlic , depending on size
- 10-15 mint leaves
- 1 tbsp cilantro
- 1 tbsp parsley , optional
- 1 1/2 tbsp olive oil
- salt , to taste
- black pepper , to taste
- 3 tbsp mangoes , ripe and finely chopped
- 3 tbsp tomatoes , deseeded and finely chopped
- 3 tbsp pickled onions , or raw red onions
- 3 tbsp cucumber , or 1 small cucumber
- 3 tbsp olives , black or green olives
- 1 tsp sumac
- 1 tsp lemon juice
- 1 tsp honey
- salt , to taste
- olive oil , for drizzling
- pistachio , crushed or slivered
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Make the Green Goddess Base: Blend all base ingredients until smooth and creamy. Season and chill until serving.
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Make the Salad: Combine all salad topping ingredients in a bowl. Mix dressing separately and toss into salad.
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Assemble: Spread the dip base on a serving plate. Add salad topping in the center. Garnish with olive oil and crushed pistachios.
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Serve it with some grilled garlic naan and enjoy!
Recipe Video
- Assemble the salad topping just before serving, as chopped veggies can release water.
- Feel free to switch in your favorite chopped vegetables like bell peppers or pomegranate for extra crunch!
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