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Green Goddess Feta Dip

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This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta. Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base. The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors. But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer. And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!

Green Goddess Dip Ingredients

Green Goddess Dip Ingredients:

This recipe is definitely a very loose, modern variation of the original green goddess dressing, which heavily featured tarragon and anchovies. But it’s chock-full of fresh green ingredients, so we’re going ahead and embracing the name today. ♡ Here are the ingredients you will need to make this green goddess dip (amounts listed in the full recipe below):

  • Feta cheese: You will need 5 ounces of feta cheese for this dip, which you can either buy in a block or pre-crumbled.
  • Garlic: I used two large garlic cloves, but feel free to use more or less depending on how garlicky you prefer your dips. (Keep in mind that raw garlic has a stronger/spicier flavor than cooked garlic.)
  • Avocado: Either one large or two small rip avocados, yum.
  • Lemon: I love adding lots of lemon juice to this dip, but feel free to add the lemon in at the end if you want to control exactly how tangy your dip will be.
  • Fresh herbs: This recipe is very flexible and will work with many different combinations of fresh herbs, so feel free to use what you have on hand! I’ve decided my favorite combo includes fresh mint, dill, basil and chives (or green onions), which taste so bright and summery together.
  • Dijon mustard: Just a hint of Dijon, to add some backbone to this dip.
  • Olive oil: Which will be mixed into the dip, and which you are also welcome to drizzle on top for serving.
  • Salt and black pepper: As always, to season the dip! (Although you may not need extra salt, since the feta is already quite salty.)

Green Goddess Dip with Crumbled Feta On Top

How To Make Green Goddess Feta Dip:

To make this dip, simply…

  1. Blend. Add everything except for olive oil and water to a food processor and give it a brief pulse. Then, while the motor is running, stream in the olive oil until completely blended, then add in however much water is needed to thin the dip to your desired consistency.
  2. Season. Taste and season with salt and pepper, as needed.
  3. Serve. Serve immediately with your favorite dippers and enjoy!

Greek Goddess Feta Dip with Crusty Bread

Possible Variations:

This dip is super-flexible and open to substitutions, so please feel free to play around with the ingredients and add in whatever sounds good! For example, feel free to…

  • Use different herbs: Fresh cilantro, parsley, tarragon, rosemary, sage, or thyme could also be delicious additions to this dip. Just be mindful of choosing a combo of herbs that pair well together.
  • Use goat cheese: A creamy goat cheese could also be substituted for feta, which would give the dip a very different (and bolder) flavor. But if you’re a fan of goat cheese, it would be delicious!
  • Add some heat: You’re welcome to add in a seeded fresh jalapeño, if you would like to make this dip a bit spicy.
  • Add chicken or tuna: I added the leftovers of this dip to some cooked chicken (or you could use tuna), celery and grapes to make a quick chicken salad and it was delicious!

Green Goddess Feta Dip with Crusty Bread Dippers

More Favorite Dip Recipes:

Looking for more amazing dip recipes? Here are a few of my faves:

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Green Goddess Feta Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 4 servings 1x


This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!


  • 5 ounces feta cheese
  • 2 cloves garlic, peeled
  • 1 large avocado, peeled and pitted
  • 1 lemon, juiced (about 23 tablespoons)
  • 1/2 cup packed fresh dill
  • 1/2 cup packed fresh mint
  • 1/2 cup packed fresh basil
  • 1/2 cup packed fresh chives (or green onions*)
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil (plus 1/4 cup water)
  • sea salt and freshly-cracked black pepper


  1. Blend. Combine feta, garlic, avocado, lemon juice, dill, mint, basil, chives, and Dijon in a food processor.  Pulse briefly to combine.  Then, while the motor is running, drizzle in 1/4 cup olive oil until it is combined and completely emulsified.  Add in an extra 1/4 cup (or more) of water until the dip reaches your desired consistency.
  2. Season. Taste and season with salt and pepper, as needed.
  3. Serve. Serve immediately with your favorite dippers.  Or transfer to a sealed container and refrigerate for up to 3 days.


Onion options: In place of fresh chives or green onions, you can also substitute 1/4 cup chopped red onion or shallots.

Source: Recipe adapted from Melissa Clark.

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12 comments on “Green Goddess Feta Dip”

  1. this recipe sounds great for a summer evening with a glass of wine. It will definitely take the place of a heavy dinner as something light and refreshing. Cant wait to try this! Can you tell me Ali, where you find your enamel bowls and pans??? I havent had much luck in the U.S. Thank you

  2. Oh, this looks and sounds SO good! Can’t wait to try it.

  3. I can’t wait to make this! The 5oz of Feta….is that 5oz by weight or volume? I assume weight or else you would have used cups? Just want to be sure! (Canadian girl over here ?‍♀️?)

  4. Cilantro is my absolute favorite herb, but what other fresh herb goes well with it?

  5. So excited to try this! I am not a huge dill fan. Do you think I can exclude? I don’t want to mess with the flavor so nervous to make any changes!

  6. This is AMAZING. Excellent to dip shrimp in, on chicken fajitas, and as a salad dressing. I added cilantro also. Loved it

  7. Hi. How long can this be refrigerated? And also, would it freeze well to defrost at a later date? Thank you!

  8. Yummy! To try something else I used it as a pasta sauce. Delicious!!!

  9. Do you think this would be yummy with nacho chips. Instead of regular quacamole? Thanks