If you’re looking for an easy spring appetizer or nourishing snack that’s delicious, healthy and effortless, give this matcha green goddess dip a try. It’s creamy, vibrant, and packed with fresh herbs, plus it comes together in just a few minutes. We especially love this recipe because it’s a fun way to incorporate matcha beyond lattes and desserts.
This recipe combines the classic flavors of green goddess dressing with the earthy, umami richness of matcha for a dip that’s savory and full of depth. Serve it at Sunday brunches, spring gatherings, picnics, or simply keep a batch in the fridge for healthy snacking throughout the week.
Eat it with crunchy vegetables like cucumbers, carrots, celery, radishes, snap peas, or jicama, or spread it onto wraps and sandwiches.
What Is Traditional Green Goddess Dip?
Green goddess dressing is traditionally made with fresh herbs, mayonnaise or sour cream, lemon juice, garlic, and anchovies for a creamy, herbaceous sauce or dip. Its signature green color comes from generous amounts of parsley, chives, tarragon, and other fresh herbs.
Over the years, green goddess recipes have evolved into lighter, fresher versions that often use yogurt, avocado, or olive oil instead of heavier ingredients. This version keeps the bright, herb-forward flavor that makes green goddess so beloved while adding a modern twist with matcha.
The addition of matcha might seem unexpected, but it enhances the vibrant green color and adds subtle earthy and umami flavors that complement the herbs surprisingly well.
What Type of Matcha Should You Use?
For savory recipes like this one, it’s important to use a high-quality matcha with a smooth flavor and vibrant color. Lower-quality matcha can taste overly bitter or dull when mixed into dips and dressings.
We recommend using our Chef’s Choice matcha for this recipe. It has a balanced flavor profile that works especially well when you’re cooking or baking, where you want matcha to complement the other ingredients without getting lost.
Ingredients
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1/2 cup Greek yogurt
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1/4 cup parsley, chopped
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1/4 cup chives or scallions, chopped
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1/4 cup fresh dill, chopped
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1/4 cup tarragon or cilantro, chopped
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1 clove garlic, grated
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1–2 teaspoons matcha
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Salt, to taste
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Honey, to taste
Directions
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Add all ingredients to a blender or food processor and blend until smooth and creamy.
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Taste and adjust seasoning as desired. Add more lemon juice for brightness, honey for balance, or matcha for a deeper flavor.
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Transfer to a serving bowl and enjoy with fresh vegetables, crackers, or as a spread for wraps and sandwiches.
Tips & Tricks
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Fresh herbs are essential for the bright flavor and vibrant green color. Avoid dried herbs here -they won’t give you the same fresh taste.
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If you have time, refrigerate the dip for 20–30 minutes before serving. This helps the flavors of the herbs, garlic, lemon, and matcha marry together.
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Use full-fat Greek yogurt for a creamier taste and richer texture.
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Start with 1 teaspoon of matcha powder and add more gradually depending on your taste preferences.
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Swap the Greek yogurt for an unsweetened dairy-free yogurt or blended silken tofu for a plant-based version.
Serving Ideas
This dip works beautifully as:
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A spring crudité platter centerpiece
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A picnic or potluck appetizer
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A sandwich or wrap spread
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A topping for grain bowls
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A healthier alternative to ranch dip
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A flavorful sauce for roasted vegetables
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Serve it with sliced cucumbers, carrots, celery, radishes, snap peas, jicama, crackers, or toasted pita.
The Bottom Line
This matcha green goddess dip is proof that matcha can be used in more than just beverages and baked goods. Fresh herbs, creamy yogurt, lemon juice, and earthy matcha come together in a simple recipe that’s somehow both nourishing and decadent.
