Plant-Based Green Goddess Dip is an easy, vegan variation on a delicious classic that features healthy ingredients and is free from gluten, nuts, soy, and dairy. Because this dip is ready in just a few short minutes it’s perfect for picnics, parties, or even unexpected guests!

The combination of fresh herbs, creamy texture of blended white beans, and just the right amount of tahini make this recipe absolutely delicious!

This easy green goddess recipe goes well with raw or roasted veggies, instead of mayo on a sandwich, and is a delicious dip for chips.

You can even make the recipe a little thinner and enjoy green goddess dressing on your favorite salad or buddha bowl.

The possibilities with this recipe are endless!

If a quick and easy, ultra-creamy vegan dip recipe made with whole foods that you will absolutely love sounds like an awesome recipe, then grab your high-speed blender and print this recipe card because it’s time to get started 😉

Green Goddess Dip Ingredients

• 1 ½ cups/280g cooked white beans, drained
• ½ cup/15g loosely packed cilantro (stems too)
• ¼ cup/10g loosely packed parsley (thin stems ok)
• 3-4 tbsp/45-60ml lemon juice
• 4 tbsp/60ml olive oil
• 2 medium/30g green onions
• 4 cloves/20g garlic
• 2 tbsp/30ml tahini*
• ¾ – 1 tsp/4-6g salt

Green Goddess Veggie Dip Directions

Here are step-by-step directions for this delicious recipe with photos, nutritional information, and prep time.

Have a big group? Be sure to make an extra big batch because this crowd-pleaser is soooo good!

Ok, here’s what you do…

Step 1: Chop green onions finely, including both white and green portions.

Step 2: Peel and crush the garlic cloves with the flat of a knife.

Step 3: In a food processor, combine the white beans, garlic, chopped green onions, cilantro, and parsley.

Step 4: Blend on low until everything is finely chopped and mixed.

Step 5: Add the olive oil, tahini, ¾ tsp/4g salt, and 3 tbsp/45ml of lemon juice.

Step 6: Blend on high until you reach your desired consistency.

Taste and add more salt and lemon juice as needed.

Cover and allow to sit in the fridge for at least 2 hours before serving for the flavors to blend properly.

Green Goddess Dip Variation

Love this dip but wish you could use it on a salad? No problem!

This same great recipe can be made into a salad dressing by adding just a little more olive oil.

Or if you prefer to thin out your dressing in an oil-free way, you can choose apple cider vinegar, a small amount of water, or your favorite plant-based milk if you prefer a milder taste.

Depending on how you choose to make your green goddess dressing, it will adjust the flavor somewhat, but this beautiful recipe will still have a wonderful fresh flavor.

How To Serve Green Goddess Dip

• Serve with fresh vegetables- healthy and delicious vegetables like carrots, celery, green beans, broccoli, radishes, or any other veggie is absolutely amazing with this dip.
• Mayo substitute- use this vegan green goddess dip as a substitute for mayo on your favorite sandwich, wrap, or even a lettuce wrap.
• Salad dressing- ditch store-bought dressings and add a drizzle of this easy homemade salad dressing to kale salads, roasted veggies, sweet potato fries, cold pasta salad, buddha bowls, or even black beans and brown rice for extra flavor without all of the junky ingredients.

How To Store This Dip Or Dressing

Have a little Green Goddess dip left? Just scoop or pour it into a sealed container and put it in your refrigerator. If kept in an airtight container this dip should be good for up to 4 days.

FAQs About Green Goddess Dip

Have a few questions before whipping up this recipe? No problem!

I’ll try to answer a few here.

1. What does this green goddess recipe taste like?

This recipe doesn’t contain raw cashews, black pepper, coconut aminos, apple cider vinegar, or other ingredients that can be found in other variations so it tends to have a milder taste.

It does have a little bit of an herby flavor because of the cilantro and parsley, but it’s not overpowering.

And you can always start with fewer herbs or tahini and add a little at a time to adjust the flavor.

2. How much does this recipe make?

This recipe makes about 1 pint (or 450g) of dip. If you want to make vegan green goddess dressing you will end up with just a little over that because you will have to thin the dip to make it easier to drizzle or pour.

3. Are all green goddess recipes vegan?

Nope. The traditional green goddess recipe calls for non-vegan ingredients that include anchovy filets, sour cream, and mayonnaise.

So, to make sure the recipe is creamy and still tastes great without these non-vegan ingredients, white beans are used in place of the mayonnaise and sour cream.

The anchovy is then replaced with fresh herbs, green onion, and tahini.

4. Who created this recipe?

I was not entirely sure, but after doing a little research, it seems that the Green Goddess dressing recipe was created by a chef at the Palace Hotel in San Francisco in the 1920s.

Now, who came up with the Green Goddess vegan dip recipe? Your guess is as good as mine.

But I’m sure glad they did because it was a great idea and the perfect addition to everything from raw veggies to sandwich spread.

Last Thoughts About This Plant-Based Green Goddess Dip

If you’re looking for a dip or vegan dressing with simple ingredients, the right combination of fresh herbs, healthy fats, and a rich flavor-this is the easy recipe you need!

Add this to your weekly meal prep and you can enjoy the amazing herby flavor all week with many different foods.

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