Green Goddess Creamy Herb Dip (Print View)

Creamy dip featuring fresh parsley, chives, basil, and tangy lemon juice for bright flavor.

# Components:

→ Dairy & Base

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

→ Fresh Herbs

04 - ½ cup fresh parsley leaves
05 - ¼ cup chopped fresh chives
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 drained capers
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon freshly ground black pepper

# Preparation Steps:

01 - Place mayonnaise, Greek yogurt, and sour cream into a food processor or blender.
02 - Add parsley, chives, tarragon, basil, dill (if using), scallions, garlic, capers, lemon juice, salt, and black pepper to the base mixture.
03 - Blend the ingredients until smooth and vibrant green, scraping down the sides as necessary. Taste and adjust seasoning if needed.
04 - Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Serve chilled alongside fresh vegetables, chips, or use as a sandwich spread.

# Expert Advice:

01 -
  • It comes together in 10 minutes, no cooking required, and tastes like you spent way more effort than you did.
  • The flavor deepens after sitting in the fridge, so you can make it ahead and let it get better on its own.
  • It's naturally gluten-free and vegetarian, which means nobody has to sit it out when you serve it at gatherings.
02 -
  • Don't use dried herbs as a shortcut—they'll make this taste dusty and flat, and fresh herbs are literally the whole point.
  • The dip will get thicker as it sits in the fridge because the herbs continue to release their moisture and break down, so don't panic if it's looser right after blending.
03 -
  • Taste it cold straight from the fridge because flavors mute when things are chilled, and you'll want to adjust seasoning knowing how it'll actually taste when served.
  • Squeeze your lemon juice fresh right before you make it—bottled lemon juice tastes a little metallic and will change how the whole thing comes together.
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