High Protein Green Goddess Dip

and how to make a snack plate, my way

My dogwood is just starting to bud and last weekend I gave my hydrangeas a Springtime haircut. And, I finally feel like I am coming back from my dormant, Wintering self, day by day. I have been so inspired recently to develop new recipes and have some really exciting ones to share over the next few weeks during Seattle’s ‘fake Spring’ (IYKYK).

As a longtime chef and recipe developer, and deep lover of nourishment, I am always looking for interesting ways to prepare classics that fit into my food style.

Green Goddess is one of those recipes. A retro dressing I have always admired for a multitude or reasons:

• Tons of herbs, check

• Lots of tang, check

• A way to make vegetables more interesting, check

I don’t, however, love mayo (I know, I know) and most green goddess dressings call for this. I will make my own aioli, once in a while, but can’t stand the packaged products. Enter the High Protein Green Goddess Dip. Like many of you, after 30 years, I am having the cottage cheese obsession my mom did in the 90’s. Whoever has been marketing cottage cheese in 2025 needs a raise, because it is EVERYWHERE these days.

This dip is easy enough for a weekday snack, but elegant enough for a dinner party, and if you are my friend, you will be guaranteed to see this recipe at my next gathering.

But first….

How to make a snack plate

I love to surround dips with colors and textures. Here are the non negotiable categories: