Save I discovered this dip completely by accident, scrolling through social media late one night when I should have been sleeping, and I fell down one of those rabbit holes about viral chopped salads. What caught my eye wasn't just the pretty green color or the promise of crunch, but the comments from people saying they'd made it three times in one week. So I raided my fridge, blended up what I had, and tossed it with a pile of shredded cabbage. The first bite felt like summer in a bowl, and I understood immediately why people were obsessed.
I made this for a potluck where everyone brought the same casserole, and I watched it disappear faster than anything else on the table. A friend came back for a third scoop and asked what it was, genuinely shocked when I told her the main ingredient was cabbage. That's when I knew I'd stumbled onto something special, the kind of dip that changes people's minds about vegetables.
Ingredients
- Fresh basil leaves: These are the backbone of your green goddess moment, so grab the good stuff and don't skimp. If your basil is sad and tired, everything else suffers.
- Fresh baby spinach: Tender spinach blends into silk without adding that cooked veggie taste you want to avoid.
- Fresh parsley leaves: This adds brightness and body without overpowering the basil, keeping the flavor balanced.
- Green onions: They bring a subtle bite that makes you wonder what you're tasting until you figure it out.
- Garlic clove: One small clove is enough, because cooked garlic is a beast but raw garlic in a blender is your friend in moderation.
- Ripe avocado: Half an avocado creates richness without making the dip heavy or requiring extra mayo.
- Greek yogurt: This is what keeps the dressing light and tangy instead of just mayo forward.
- Mayonnaise: You need it for creaminess and emulsion, but the yogurt keeps it from tasting like you're eating straight mayo.
- Fresh lemon juice: Bottled juice has never made anything taste better, so squeeze it yourself and taste the difference.
- Extra-virgin olive oil: This adds silky texture and a green, peppery note that feels expensive and special.
- White wine vinegar: A tablespoon ties everything together with subtle acidity that feels refined without tasting sour.
- Dijon mustard: Just enough to add depth and make the dressing feel sophisticated.
- Kosher salt and black pepper: Season as you go, because you can always add more but you can't take it back.
- Green cabbage: Finely chop this so it marries with the dressing instead of staying stubbornly separate.
- Cucumber and celery: These stay crisp and add water content that keeps everything fresh, not dense.
- Chives: A little garnish moment that reminds people there's something alive in this bowl.
- Radishes and feta: Optional but honestly, they're worth it for color and a salty crunch.
Instructions
- Blend your green goddess:
- Add basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper to your blender or food processor and let it run until silky and smooth. You want no visible herb pieces, just creamy green velvet.
- Chop your vegetables:
- While that's blending, finely chop or shred your cabbage, dice the cucumber and celery small enough to feel delicate on your tongue, and slice your chives. The smaller you go, the more the dressing clings to everything.
- Toss it all together:
- Combine the chopped vegetables in a large bowl, pour the dressing over top, and toss like you mean it until every piece is coated and glistening. If you're using feta, fold it in gently so the crumbles don't disappear.
- Serve and enjoy:
- Transfer to a serving bowl and surround with chips, crackers, or fresh vegetables. Eat it now while the cabbage is still snappy, or cover and chill until you're ready.
Save My mom made this for a family dinner and my teenage nephew, who eats like a bird and complains about everything green, asked for the recipe. She texted it to him that night, and last I heard, he'd made it for his friends. Food that converts skeptics into believers always feels like a small magic trick.
Why This Works as a Dip
Most dips are either heavy casseroles or thin yogurt-based situations, but this one lives in the space between crunchy salad and creamy indulgence. The cabbage gives you texture that lasts, and the green goddess dressing is rich enough to feel special but light enough that you don't need a nap afterward. It's the dip you actually want to eat more of, not the one you feel obligated to finish because it's there.
Easy Variations and Add-Ins
Once you nail the basic version, you can take this in whatever direction sounds good to you. I've added everything from jalapeños for heat to grilled shrimp for protein, and I've watched friends swap out the mayo for cashew cream or use cilantro instead of basil. The dressing is forgiving and the vegetables are a blank canvas, so trust your instincts.
Serving Suggestions and Storage
Serve this cold or at room temperature with whatever you have for dipping, from store-bought chips to homemade pita crisps to a plate of raw vegetables. It's equally comfortable at a casual weeknight gathering or a more intentional party where people actually care about what they're eating. Store any leftovers in an airtight container in the fridge, though fair warning, it never actually lasts long enough to worry about.
- The dip stays crunchy for about a day, so make it the morning of your gathering if you want maximum snap.
- Double the dressing recipe and keep it separate if you're serving over multiple days, then toss fresh vegetables in as you go.
- If your dip gets watery after sitting, strain it gently and adjust the seasoning because avocado sometimes releases liquid.
Save This dip has become my answer to the question of what to bring to someone's house, because it's generous and healthy and people actually eat it. There's something satisfying about watching someone discover that vegetables can taste this good.
Recipe Questions
- → What ingredients create the dressing’s flavor?
The dressing blends fresh basil, spinach, parsley, avocado, Greek yogurt, lemon juice, olive oil, and spices, offering a creamy, herbaceous profile.
- → Can I prepare this ahead of time?
It’s best served fresh to maintain crispness, but you can refrigerate leftovers for up to two days.
- → Are there vegan options for this dish?
Yes, substitute dairy yogurt and mayonnaise with plant-based alternatives and omit feta or use vegan cheese.
- → What are good pairings for serving?
This dish pairs well with tortilla or pita chips, crudités, or as a side to grilled proteins like chicken or shrimp.
- → How can I add some heat to this preparation?
Incorporate sliced jalapeño or a dash of hot sauce into the dressing for a spicy kick.