Green goddess dip is a great dip for vegetables, chips, potatoes, and more.
Spring is here! That means it’s time to start planning your garden. This green goddess dip is the perfect recipe to use some of your fresh herbs.
This dip is fresh, light, but packed with flavor. It’s super easy to make and is done in minutes.
You can lighten it up by substituting greek yogurt instead of sour cream.
If you’re in a pinch for time or don’t have fresh herbs, dried herbs work great too. I used them in the picture below.
I always make my dip and then let it sit in the refrigerator for a few hours. It really adds flavor and thickens the dip up a little bit.
My favorite thing to put this on is roasted or boiled red potatoes. You could also put in on chips, crackers, other vegetables, pita bread, or use it as the dip for a party tray.
To make this dip, start out by melting the cream cheese in the microwave for 30 seconds. Take it out and stir it as much as possible and then melt for another 30 seconds. After that, you just stir the rest of the ingredients in.
I always make mine in a plastic container with a lid so I can pop it right in the refrigerator when I’m finished. It will thicken a little as it refrigerates.
This dip will last for a few days in the refrigerator so it’s perfect to use for leftovers.
If you like this dip, you might like some of our other recipes.
Green Goddess Dip
A flavorful dip for vegetables, chips, crackers, and more.
- 4 oz cream cheese
- 1/4 cup milk
- 1 tbsp parsley dried or fresh
- 1 tbsp chives dried or fresh
- 1 tbsp onions, chopped dried or fresh
Melt the cream cheese in the microwave for 30 seconds. Stir and melt for another 30 seconds in the microwave.
Add the milk to the cream cheese and stir to incorporate.
If you are using fresh parsley, chives, and onions, chop them into small pieces. Add the parsley, chives, and onions to the cream cheese and milk mixture. Stir to combine.
Refrigerate for at least 1 hour. Stir before serving.