Green Goddess Dip

A 5-minute blender dip — avocado, cottage cheese (or ricotta), herbs, lemon, garlic. Thick enough to scoop with chips; thin it with olive oil and it becomes a salad dressing. One of those recipes that becomes a household staple.

Heat: 0/5. No chile.

Serving

As a dip:

• Doritos / nacho chips / tortilla chips
• Crudités (carrot sticks, cucumber, celery, bell pepper strips)
• Pita bread or sourdough toasts
• Spread thick on toast with bacon for a quick lunch

As a dressing (with olive oil added):

• Salads (green, grain, chicken, salmon)
• Drizzled over roasted vegetables
• Smeared under a piece of grilled fish
• Excellent on bacon

Notes

• The quarter clove of garlic is deliberate — raw garlic pungency builds in the fridge. A whole clove makes the dip oppressive. If you want more garlic flavor, roast a whole head and use 1-2 cloves of roasted garlic instead of raw.
• Cottage cheese vs ricotta. Cottage gives a tangier, thicker dip with visible curds (blender or processor breaks them down enough). Ricotta gives a smoother, mild version. Both work; cottage is the original.
• Avocado discoloration. The avocado will brown slightly within 24 hours. The lemon juice slows this. For maximum visual appeal, serve same day.
• Variations:
  • Add 2 tbsp tahini for a Mediterranean twist
  • Swap parsley + chives for basil + dill (more herbal, summery)
  • Add 1 tsp grated horseradish for a punchy bacon-friendly dressing
  • Add a small handful of baby spinach to deepen the green color
• Why not freezer-friendly: dairy + avocado don't refreeze well. The dip is so fast (5 min) it's effectively a pantry-staple recipe — make fresh.
• Wine pairing isn't really a thing for dips, but if served as a starter at a dinner party: cold rosé, sparkling wine, or a simple gin & tonic.