Save I threw together this dip on a whim after seeing my neighbor devour an entire bowl of chopped cabbage salad at a potluck. She swore it was better than any chip dip she'd ever had, and I thought she was exaggerating until I made my own version the next afternoon. The combination of that creamy, herb-packed Green Goddess dressing clinging to crisp cabbage was a revelation. I've been bringing it to gatherings ever since, and people always ask for the recipe before they even finish their first scoop.
The first time I served this at a backyard barbecue, I watched my friend's teenage son pile it onto his plate three times in a row. His mom looked stunned because he usually won't touch anything green, but he kept going back for more cabbage. That's when I realized this dip has a sneaky power to make vegetables feel like an indulgence instead of a chore.
Ingredients
- Fresh basil leaves: The star of the Green Goddess dressing, basil brings a sweet, peppery brightness that makes the whole dip sing. Make sure the leaves are dry before blending or the dressing can get watery.
- Baby spinach: This adds body and a deeper green color without overpowering the other herbs. I like using baby spinach because it's tender and blends smoothly.
- Fresh parsley: A handful of parsley balances the richness of the avocado and yogurt with a clean, grassy note.
- Green onions: These give a mild, sweet onion flavor that's less harsh than raw shallots or regular onions.
- Garlic clove: Just one small clove is enough to add a gentle kick without making the dressing taste too sharp or raw.
- Ripe avocado: Half an avocado makes the dressing silky and luxurious. If your avocado isn't perfectly ripe, the texture won't be as smooth.
- Greek yogurt: This brings tangy creaminess and a bit of protein. You can swap in a plant-based yogurt if you need a dairy-free version.
- Mayonnaise: A little mayo adds richness and helps the dressing cling to the vegetables. Use vegan mayo if you're avoiding eggs.
- Lemon juice: Freshly squeezed is key here for bright acidity that wakes up all the flavors.
- Extra-virgin olive oil: This gives the dressing a fruity depth and helps everything emulsify beautifully.
- White wine vinegar: A splash of vinegar sharpens the dressing and keeps it from tasting flat.
- Dijon mustard: Just a teaspoon adds a subtle tang and helps bind the dressing together.
- Kosher salt and black pepper: Season to taste, but don't be shy with the salt since it really brings out the herbs.
- Green cabbage: Finely chopped cabbage is the crunchy base that holds onto the dressing. I use a sharp knife and chop it into small, bite-sized pieces.
- Cucumber: Diced cucumber adds cool, refreshing pops of moisture that contrast with the creamy dressing.
- Celery: The subtle bitterness and crunch of celery gives the dip more texture and complexity.
- Chives: Thinly sliced chives add a delicate onion flavor and pretty green flecks throughout.
- Radishes: Optional but highly recommended, radishes bring a peppery bite and a lovely pink color.
- Feta cheese: Crumbled feta adds salty, tangy richness. You can skip it or use a dairy-free alternative if needed.
- Tortilla chips or pita chips: The vehicle for all that creamy, crunchy goodness. I also love serving this with raw veggies like bell pepper strips or carrot sticks.
Instructions
- Blend the Green Goddess dressing:
- Toss the basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper into your blender or food processor. Blend until the mixture is completely smooth and vibrant green, scraping down the sides if needed.
- Chop the vegetables:
- While the dressing is ready, finely chop your cabbage, cucumber, celery, chives, and radishes into small, uniform pieces so every scoop gets a good mix. I find that smaller pieces hold the dressing better and make the dip easier to eat.
- Toss everything together:
- In a large bowl, combine all your chopped vegetables and pour the Green Goddess dressing over the top. Use a big spoon or spatula to toss everything thoroughly until each piece of cabbage is coated in that creamy green dressing.
- Add the feta and serve:
- Gently fold in the crumbled feta if you're using it, then transfer the dip to your serving bowl. Serve it chilled or at room temperature with your favorite chips or fresh veggie sticks.
Save One evening I made a double batch of this for a friend's birthday picnic, and by the time I looked up from chatting, the entire bowl was gone. Someone had even used the last tortilla chip to scrape the sides clean. It was one of those small, proud moments where you realize food can bring people together without any fuss or ceremony.
Making It Your Own
I've played around with this recipe more times than I can count, and it's incredibly forgiving. If you love heat, blend in half a jalapeño or add a few dashes of your favorite hot sauce to the dressing. For a heartier version, toss in some grilled chicken, shrimp, or chickpeas to turn it into a full meal. You can also swap the feta for goat cheese or a sprinkle of Parmesan if that's what you have on hand.
Storage and Make Ahead Tips
The dressing itself can be made up to two days ahead and kept in an airtight container in the fridge, which is a lifesaver when you're prepping for a party. I like to chop my vegetables the morning of and keep them separate, then toss everything together about an hour before serving so the cabbage stays crisp. Leftovers will keep for a day or two in the refrigerator, but the cabbage will soften and release water, so it's really best enjoyed fresh.
Serving Suggestions
This dip shines at casual gatherings where people are milling around and grazing. I've served it alongside other appetizers like hummus and guacamole, and it always stands out because of that bright green color and addictive crunch. It also makes a fantastic light lunch on its own, especially in the summer when you want something refreshing that doesn't require turning on the oven.
- Pair it with sturdy tortilla chips or pita chips that won't break under the weight of the dressing.
- Serve it with a platter of raw vegetables like bell peppers, carrots, and snap peas for a lighter option.
- Spoon it over grilled fish or chicken for a fresh, herbaceous topping that feels restaurant-worthy.
Save This dip has become my go-to when I want to impress without spending hours in the kitchen. It's proof that the best recipes are often the simplest ones, where fresh ingredients and a little creativity do all the work for you.
Recipe FAQs
- → What gives the dip its creamy texture?
The creamy texture comes from a blend of avocado, Greek yogurt, mayonnaise, and fresh herbs like basil and spinach combined to create the Green Goddess dressing.
- → Can this dish be prepared ahead of time?
Yes, it can be made in advance and stored in the refrigerator for up to two days, but it is best enjoyed fresh to maintain the crispness of the cabbage.
- → What are good options for serving this dip?
It pairs well with tortilla chips, pita chips, or fresh vegetable crudités for scooping and enjoying its vibrant flavors.
- → How can I make this dish vegan-friendly?
Use plant-based yogurt and mayonnaise alternatives and omit the feta cheese or replace it with a dairy-free substitute.
- → Is there a way to add some heat to the dish?
Adding a chopped jalapeño or a dash of hot sauce to the dressing can give it a pleasant spicy kick.