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Gridiron Green Goddess Dip

Gridiron Green Goddess Dip
Frances Largeman-Roth / TODAY
Prep Time:
5 mins

Chef notes

The original Green Goddess dressing is said to have originated at San Francisco’s Palace Hotel in 1923. The traditional dressing includes sour cream, anchovies and just a few herbs. I’ve been making a healthier version for years, but wanted to pump up the protein in honor of SuperBowl 50, so I added cottage cheese to the mix. This creamy version makes an excellent dip for fresh vegetables, like radishes and sugar snap peas.


  • 1 cup plain 2% Greek yogurt
  • 1/3 cup whole milk cottage cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons fresh chives
  • 1/2 teaspoon salt


Combine all the ingredients in a blender or food processor. Blend until the mixture is creamy.

Cover and refrigerate until ready to serve. The dip will last in the refrigerator for up to 3 days.