Green Goddess Garden Dip is a lightened-up green goddess dip made with non-fat Greek yogurt and a ton of fresh herbs—basil, parsley, dill, and chives. But the best part? The playful dirt topping and mini edible veggie patch.
Green Goddess Garden Dip
If you’re looking for a fresh, spring appetizer that’s healthy and totally adorable, this Green Goddess Garden Dip is it. Creamy, herby, and packed with flavor, the dip itself is already a springtime favorite—but the presentation is what takes it to the next level. Picture a tiny edible garden: bright veggie crudités “planted” in rows, nestled into a bed of toasted panko “dirt,” all layered over a creamy base of green goddess dip. It’s like a mini backyard vegetable patch, perfect for Easter or your next spring gathering that will have everyone talking (and dipping)!
Why You’ll Love This Dip
I couldn’t wait to share this because it’s not just tasty, it’s also adorable! It’s party-ready, and perfect for spring holidays like Easter or Mother’s Day. Serve it with extra veggies or pita chips on the side, and watch it disappear. This is one of those recipes that almost feels almost too pretty to eat!
- Adorable – Not only is this dip high in protein and packed with fresh flavor, but it’s also a conversation starter.
- Vegetarian
- Fun
If you make this Green Goddess Garden Dip recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
- Non-fat Greek Yogurt – for the creamy base without mayo or sour cream.
- Cashews – a handful of soaked cashews adds a little richness and helps create that ultra-creamy texture.
- Fresh Herbs – made with tons of fresh herbs like basil, parsley, dill, and chives.
- Lemon, zest and juice – adds brightness
- Kosher salt – ties it all together
- Playful Dirt Topping – toasted panko seasoned with cumin and black sesame seeds mimics soil, and it’s surprisingly convincing. Use gluten-free panko to avoid potential allergies.
How to Build Your “Garden” Dip
Here’s how to make this adorable dip, see recipe card below for printable directions.
- Spread the dip into a shallow rectangular dish to mimic a garden bed. Use the back of a spoon to smooth it out evenly.
- Sprinkle toasted seasoned panko evenly over the top to form your “dirt” layer. The panko is toasted with a little olive oil, salt, cumin, and black sesame seeds in a small skillet until golden brown.
- Decorate with crudités: Think baby carrots with their tops still on, radishes or trimmed green beans, mini cucumber sticks, cherry tomatoes with leaves still on, cauliflower or broccoli florets. The options are endless, just keep it colorful. Arrange them in little rows like you’re planting your spring garden.
- Optional touches: Add edible flowers or fresh herb sprigs to complete the look.
More Spring Appetizers You’ll Love
For more appetizer ideas check out these five delicious spring appetizer recipes to inspire your next meal!
Green Goddess Garden Dip
Ingredients
- ½ cup cashews, plus 1 tablespoon, divided
- ⅔ cup fresh basil
- ⅔ cup fresh parsley
- ⅓ cup fresh dill
- ⅓ cup fresh chives
- 1 large lemon, zest and juice
- ⅔ cup non-fat Greek yogurt
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon black sesame seeds
- ¼ cup panko, plain or gluten-free
For topping:
- Mini baby veggie crudites or crudites cut into smaller pieces*
Instructions
- Soak ½ cup toasted cashews in water for minimum 30 minutes, but up to overnight, then drain and discard water.
- Add soaked cashews, basil, parsley, dill, chives, lemon zest and juice, yogurt and 1 ¼ teaspoons of salt to a blender. Blend until smooth. Transfer to a shallow serving dish and spread, preferably rectangular in shape about 8 x 6 inches. Refrigerate to set (minimum 15 minutes, but up to overnight!) or freeze 10 minutes.
- Meanwhile make the dirt: Chop the remaining 1 tablespoon of cashews very finely. Add to a small saute pan over medium low heat with olive oil, cumin, black sesame seed, panko breadcrumb and remaining ¼ teaspoon of salt. Toast, stirring constantly until golden and the color of dirt, about 3 to 4 minutes, careful not to burn. Transfer to a bowl so it doesn’t continue to brown.
- Coat goddess dip in crumbs and line crudites in rows to look like a garden! For best results so they don’t fall, cut the bottoms of the veggies so they are flat, and not too tall so they don’t tip over. Veggies like tomatoes, cauliflower florets and broccoli florets are less fussy then taller veggies like cucumbers.
This is very good! 10/10 recommend!
Great!
Do you think I could swap peanuts for cashews?
I saw this on Instagram and thought it was cute, it ended up being pretty simple to make and a big hit at an easter potluck! (mostly with the adults though)
Can you make this 1 day ahead?
Delicious! Mine turned out quite runny though, so added quite a bit of greek yogurt to thicken up. Also had to add some honey as my lemon was quite tangy!
Do you think it’s okay to make the dip a day ahead and add the veggies the next day?
Yes.
How can I substitute the yogurt to a dairy free option without using coconut and anything with xantham gum?
Maybe a vegan greek yogurt like Kite hill? It should be thick.
Are the cashews in the recipe raw or roasted?
Raw.
Thank you! I didn’t want to assume one way or the other.
Can we swap out the cashew for something else due to a tree nut allergy?
use pumpkin seeds