Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vegan Green-Goddess Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 2 hrs 15 mins Yield: Makes 1 1/2 cups No mayo or sour cream here! This egg- and dairy-free version of the beloved herb-packed dip relies on avocado for its velvety texture. Serve with our party-ready Shrimp and Crudite Platter. Ingredients 1 avocado, chopped (1 cup) 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice 1 tablespoon white-wine vinegar 4 teaspoons Dijon mustard ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup packed cilantro or parsley leaves, or a combination Directions Puree avocado, lime zest and juice, vinegar, mustard, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons water in a food processor or blender until smooth. Pulse in herbs just to combine. Transfer to an airtight container; press plastic wrap directly on surface. Refrigerate at least 2 hours and up to 1 day. Rate it Print