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A green deep in a round plate, surrounded by peppers, celery, toasted bread etc.
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Mediterranean Green Goddess Dip

This Mediterranean Green Goddess Dip is made with Greek yogurt, lots of herbs like basil, mint, parsley, tarragon etc and lemon, green onions, olive oil, salt and pepper. This dip can be used as a dip, dressing or a sauce!!
Course Appetizer
Cuisine Mediterranean
Keyword Green Goddess Dip, Mediterranean Green Goddess Dip
Prep Time 5 minutes
Blending 2 minutes
Total Time 7 minutes
Servings 6 servings
Calories 222kcal
Author Sonila

Equipment

  • 1 Blender

Ingredients

  • 2 cups Greek yogurt I prefer whole milk
  • ½ cup olive oil extra virgin
  • 1 cup packed basil
  • 1 cup packed parsley I used a mix of Flat leaf Italian parsley and curly parsley.
  • ½ cup mint leaves
  • 3 tarragon sprigs remove the leaves
  • 4-5 thyme sprigs remove the leaves
  • 1 lemon
  • 1 jumbo garlic clove or 2-3 medium size one
  • 4-5 green onions
  • 2 tbsps oregano, fresh
  • 0.5 tsp sea salt
  • black pepper to taste freshly ground tastes better
  • 1 green chili pick a variety you like or that is easily available to you, add to taste, remove seeds to avoid making the dip too spicy.

Instructions

  • Make sure all herbs are washed and air dried to ensure they don't carry impurities in between the leaves. Remove stems from tarragon, thyme and any thick or dry stems from the other herbs. Clean the green onions by chopping the top and removing one layer.
  • Add yogurt to blender. Add all the herbs and squeeze half a lemon. Zest the other half. Add olive oil, salt and black pepper. Also add the green onions, chopped green chili and garlic.
  • Blend using the pulse function until all the herbs are chopped really fine and have started to incorporate with the dip. Then blend the dip until everything looks creamy.
  • Keep the dip chilled until ready to serve, serve it with veggies, pita bread or any chips you like:). Enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator. In my experience, the dip tastes great for 2 days if stored properly. Maybe even 3. 
  • I usually thin the leftover dip with some water or lemon juice or more olive oil and turn it into a dressing for next day's salad. 

Nutrition

Calories: 222kcal | Carbohydrates: 8g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 272mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 2mg