Green Goddess Garden Dip

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

Here’s the ingredients to make this garden-fresh dip. See recipe card below for measurements.

• 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.

1. Spread the dip into a shallow rectangular dish to mimic a garden bed. Use the back of a spoon to smooth it out evenly.
2. 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.
3. 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.
4. 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!

• Asparagus Tartlets
• Smoked Salmon Pinwheels
• Bloody Mary Deviled Eggs
• Shrimp Ceviche
• Deviled Eggs

Green Goddess Garden Dip

2 Cals:83.5 Protein:4 Carbs:6.5 Fat:5 Fiber:1 Green Goddess Garden Dip is a lightened-up green goddess dip made with fresh herbs, a playful "dirt" topping and mini edible veggie patch.  Course: Appetizer Cuisine: American

Prep: 30 minutes minsCook: 5 minutes minsrefrigeration time: 15 minutes minsTotal: 50 minutes mins Print Rate Pin Save Saved! WW Points Yield: 8 servings Serving Size: 1 /4 cup 1x2x3x

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.

Notes

• Soaking the cashews helps for making an ultra-creamy dip, try not to skip this step. • Any & all soft-stem herbs make a great addition to green goddess; try adding mint, cilantro or tarragon. *Such as cherry tomatoes with stems, baby radishes with stems, baby cucumbers halved, halved, baby carrots with tops, green beans, cauliflower or broccoli cut into small florets.

Nutrition

Serving: 1 /4 cup, Calories: 83.5 kcal, Carbohydrates: 6.5 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0.5 mg, Sodium: 224.5 mg, Fiber: 1 g, Sugar: 1.5 g