Green Goddess Cabbage Dip (Print View)

Crunchy cabbage mixed with basil-spinach dressing for a fresh, creamy dip ideal for appetizers or snacks.

# Components:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt or plant-based alternative
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or fresh vegetables

# Directions:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt or alternative, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, kosher salt, and black pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
02 - In a large mixing bowl, mix the finely chopped cabbage, diced cucumber, diced celery, sliced chives, and diced radishes if using.
03 - Pour the prepared Green Goddess dressing over the chopped vegetables. Toss thoroughly to ensure even coating. Fold in crumbled feta cheese if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature alongside tortilla chips, pita chips, or fresh vegetables for dipping.

# Expert Advice:

01 -
  • It comes together in twenty minutes with zero cooking, perfect for when you need to feed people but don't want to turn on the oven.
  • The cabbage stays genuinely crunchy even after sitting around, unlike most creamy dips that turn soggy by the time dessert rolls around.
  • You can make it vegan, spicy, or loaded with protein depending on what's in your kitchen and who you're feeding.
02 -
  • Don't skip the straining step if you're using a food processor, because sometimes a wet dressing can make your vegetables weepy after an hour or two.
  • Taste your dressing before mixing, because the avocado and mayo vary in saltiness and you might need to adjust the seasoning when it's actually blended together.
  • The dip tastes best the day you make it, but you can save it for two days if you eat it within a window of freshness and crunch.
03 -
  • Prep all your vegetables the night before and store them separately from the dressing, then toss together thirty minutes before guests arrive for maximum crunch.
  • If you don't have fresh basil, don't substitute dried herbs because the flavor falls flat, but cilantro works beautifully if that's what's in your garden instead.
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