Green Goddess Mayonnaise is a refreshing dip made using plain mayonnaise, fresh herbs, and lemon juice. Use it as a dip, spread, or salad dressing. Here is how to make it (vegetarian, gluten-free).
About Green Goddess Mayonnaise
Green Goddess Mayonnaise is an interesting green twist to your regular mayonnaise. It has a refreshing taste from fresh herbs, tanginess from lemon, and a hint of spice from black pepper.
It is super easy to make, needs simple ingredients, and comes together in just 5 minutes. This dip has a beautiful light green hue from the fresh herbs, which makes it look even more appealing.
Serve it as a dip with crackers, chips, or your favorite fried or baked appetizers. It can be also used as a spread for your sandwiches, open toasts, wraps, or burgers.
Here are some more dip recipes that you may like
- Sun Dried Tomato Pesto
- Yogurt Dip With Mint and Garlic
- Jalapeno Garlic Feta Dip
- Black Bean Hummus
- Kalamata Olive Tapenade
Mayonnaise – You can use any plain mayo of your choice, full fat, low fat, with egg, or eggless.
Fresh Herbs – This dip recipe uses fresh parsley, fresh basil, and green onions.
Lemon – Lemon zest and lemon juice give it a nice tangy taste.
Green Goddess Mayo is a perfectly creamy and refreshing dip to serve along with crackers, chips, fries, wedges, or baked or fried appetizers.
You can also use it as a spread for sandwiches, wraps, or burgers.
Thin it down with some water and use it as a salad dressing.
You can store it in a closed glass jar for 4-5 days in a refrigerator. It is not freezer friendly, as mayonnaise will split while thawing which won’t taste great.
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Green Goddess Mayonnaise Recipe
- ½ cup plain mayonnaise
- ¼ cup fresh basil leaves (packed)
- 2 tablespoons fresh parsley
- ¼ cup chopped green onions
- 1 clove garlic
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- Add all the ingredients to a blender and blend to make a smooth mixture.
- Store in a glass jar in the refrigerator for 4-5 days. Use as desired.