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Gluten & Dairy Free Green Goddess Dressing or Dip

Angela Litzinger at test.angelaskitchen.com
Course dairy free, dips &amp, dressings, gfcf, gluten free


  • 2 cups fresh parsley
  • 1/2 cup fresh basil leaves or fresh dill
  • 4 green onions chopped green and white parts
  • 2/3 cup mayonnaise or vegan substitute
  • 1/4 cup plain gluten and dairy free yogurt substitute I use coconut yogurt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh minced lemon zest
  • 1/2 garlic clove minced, optional
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground pepper


  • After washing the herbs, spin them dry in a lettuce spinner or shake off excess water.
  • Extra water on the herbs will thin the dip.
  • Place all ingredients into a food processor or blender and pulse until herbs are finely minced and dip is creamy.
  • Cover and chill for at least 30 minutes, up to overnight, to allow flavor to develop. Serve dip with veggies or as a dressing over salad.