Green Goddess Creamy Herb Dip (Printer View)

Vibrant green dip combining fresh herbs, tangy yogurt, and zesty lemon for a flavorful twist.

# Components:

→ Dairy & Base

01 - ½ cup mayonnaise
02 - ½ cup Greek yogurt, plain, whole milk
03 - 2 tablespoons sour cream

→ Fresh Herbs

04 - ½ cup fresh parsley leaves
05 - ¼ cup fresh chives, chopped
06 - ¼ cup fresh tarragon leaves
07 - 2 tablespoons fresh basil leaves
08 - 1 tablespoon fresh dill (optional)

→ Aromatics & Flavor

09 - 2 scallions, chopped
10 - 1 small garlic clove
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 teaspoons capers, drained
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon freshly ground black pepper

# Method:

01 - Place mayonnaise, Greek yogurt, and sour cream into a food processor or blender.
02 - Incorporate parsley, chives, tarragon, basil, dill (if using), scallions, garlic, capers, lemon juice, salt, and pepper.
03 - Process the mixture until smooth and vibrant green, scraping down the sides as necessary. Taste and adjust seasoning if desired.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes before serving.
05 - Offer as a dip with fresh vegetables, chips, or as a spread on sandwiches.

# Expert Advice:

01 -
  • It comes together in ten minutes with zero cooking, which means you can make it while your guests are walking through the door.
  • The herbs stay vibrant and fresh-tasting because everything is blended raw, and the color alone makes people think you spent hours on it.
  • It tastes like spring in a bowl and somehow makes even the most skeptical vegetable-avoiders actually excited about eating crudités.
02 -
  • Do not oversalt at first—the capers and lemon are already salty, and you can always add more but you can't take it out.
  • The dip gets darker green as it sits in the fridge, which is completely normal and actually means the flavors are getting deeper and more intense.
  • If you're making this ahead, hold off on tasting and adjusting the seasoning until just before serving because the salt distribution changes as it rests.
03 -
  • If your processor gets stuck because of all the herbs, add the ingredients in two batches instead of fighting it—you'll get a smoother result and save yourself frustration.
  • The secret to making this feel restaurant-quality is a final squeeze of lemon juice right before serving and a tiny grind of fresh black pepper on top, which somehow makes it look intentional and special.
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